Clackamas County Common Beer - Beer Recipe - Brewer's Friend

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Clackamas County Common Beer

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Bat Mannington
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Wednesday December 6th 2023
1.045
1.010
4.5%
28.9
10.2
n/a
8.38
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg US - Pilsner Malt2 kg Pilsner Malt $ 1.90 / lb
$ 8.38 		37 1.47 45.7%
50 g Briess - Blackprinz Malt50 g Blackprinz Malt 25 500 1.1%
75 g United Kingdom - Dark Crystal 80L75 g Dark Crystal 80L 33 80 1.7%
1.25 kg Bob's Red MIll - Corn Grits1.25 kg Corn Grits 15 1 28.6%
1 kg LINC Malt - Lyon Light Munich1 kg Lyon Light Munich 36 6.5 22.9%
4.38 kg / $ 8.38
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Yakima Valley Hops - Crystal30 g Crystal Hops Leaf/Whole 5 Boil 90 min 19.71 33.3%
30 g Yakima Valley Hops - Crystal30 g Crystal Hops Leaf/Whole 5 Boil 15 min 9.14 33.3%
30 g Yakima Valley Hops - Crystal30 g Crystal Hops Leaf/Whole 5 Dry Hop 5 days 33.3%
90 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 11.4
Mash volume with grains 14.3
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 23.7 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 30.3  
Equipment Profile Used: System Default
 
Notes

I'm thinking a mix of Anglo-American top-fermentation procedures along with plenty of 1800's-style Germanic brewmaster influence. I might wanna swap out all or some of the Pils malt for high-protein and high-enzyme Canadian heirloom 6-row.

Hochkurz thick step mash (60C, 70C, 80C) and a concurrent cereal mash in the Instant Pot using some of the Pils malt from the grist. Mash-out using the boiling cereal mash.

Krausen and keg to tremendous, foamy pressure, maybe 2.5 o 3 volumes of CO2. A little whole-flower Crystal in the keg would be real tasty. Great for hoisting fat tankards with pals in Clackamas Co.

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  • Last Updated: 2023-12-06 21:49 UTC