Amber waves of grain - Beer Recipe - Brewer's Friend

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Amber waves of grain

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Tuesday March 12th 2024
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ЧЕРВОНІ ОЧІ(Red Eyes)

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OG: 1.062 FG: 1.016 ABV: 5.9% IBU: 35

1.065
1.015
6.5%
38.4
21.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 54.2%
2 lb Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 13.6%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 13.6%
1 lb American - Wheat1 lb Wheat 38 1.8 6.8%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L - (late boil kettle addition) 33 120 6.8%
0.50 lb American - Victory0.5 lb Victory 34 28 3.4%
4 oz United Kingdom - Amber4 oz Amber - (late boil kettle addition) 32 27 1.7%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 60 min 25.94 33.3%
2 oz Centennial2 oz Centennial Hops Leaf/Whole 10 Hopback at 190 °F 10 min 12.48 66.7%
3 oz / $ 0.00
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Hoppy NE
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
105 18 16 200 100 38
Charcoal filtered water. 9 gallons water total.
CaCl 7.5grams
NaCl 20grams
Epsom/MgSo4 6.3grams
Mash pH was 5.2-5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.69 gal Strike 171 °F 154 °F 120 min
6.5 gal Batch Sparge 190 °F 190 °F 20 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.69 14.8  
Mash volume with grains 4.87 19.5  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 6.02 g | 24.1 qt) 5.41 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.08 24.3  
Hops absorption losses (hopback) -0.08 -0.3  
Going into fermentor 6 24  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

The base grains are everything minus the 120L crystal and Amber which were steeped after the mash. This was the second half of a parti-gyle. I used 1/2 gallon of the first runnings and 1# DME to bring up to gravity. After the boil it was 1063. I added 1/2 gallon filtered water to get a OG of 1055. Final volume 3.5gallon. I also, decreased boil to 35min.

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  • Last Updated: 2024-03-26 00:25 UTC