Split Batch - Amber Lager and Amber Brown Ale - Beer Recipe - Brewer's Friend

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Split Batch - Amber Lager and Amber Brown Ale

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: International Amber Lager
Boil Time: 30 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 12.94 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Arthur Forwood
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Saturday April 6th 2024
1.047
1.011
4.9%
23.5
12.5
5.7
40.93
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.37 lb Briess - Brewers Malt 2-Row6.37 lb Brewers Malt 2-Row $ 1.40 / lb
$ 8.92 		37 1.8 30.5%
8.50 lb Malteurop - 2 Row8.5 lb 2 Row $ 1.89 / lb
$ 16.07 		34.3 2.15 40.7%
2 lb Flaked Corn2 lb Flaked Corn $ 2.60 / lb
$ 5.20 		40 0.5 9.6%
0.50 lb American - Chocolate0.5 lb Chocolate $ 2.50 / lb
$ 1.25 		29 350 2.4%
0.50 lb Special B0.5 lb Special B $ 2.50 / lb
$ 1.25 		34 115 2.4%
3 lb Flaked Rice3 lb Flaked Rice $ 2.75 / lb
$ 8.25 		40 0.5 14.4%
20.87 lbs / $ 40.93
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7.6 Boil 30 min 9.76 28.6%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 30 min 9.64 14.3%
2 oz Northern Brewer - German Tettnang2 oz German Tettnang Hops Pellet 3.4 Boil 10 min 4.12 57.1%
3.50 oz / $ 0.00
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
62 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
North Penn Water Authority - Skippack, PA [3/2021]
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 9 20 35 21 88.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Strike 161 °F 152 °F 60 min
4.75 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.88 gal (51.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.88 gal (3.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.83 31.3  
Mash volume with grains 9.5 38  
Grain absorption losses -2.61 -10.4  
Remaining sparge water volume (equipment estimates 7.91 g | 31.7 qt) 7.97 31.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.88 g | 51.5 qt) 12.94 51.8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 15.8 63.2
Equipment Profile Used: System Default
 
Notes

Batch 1:
25 oz of Agave Nectar added at flameout (adds ~1% abv)
Wyeast 2007 Pilsen yeast pitched at 1 bar pressure
1 lime zest added to 1 oz Gin for 2 weeks, added at packaging

Batch 2:
1 oz Zamba hops added at flameout for cooling duration (20-30 minutes) of Batch 1
5g of gypsum added at flameout, after transferring Batch 1 to cooling
Fermented with M36 Liberty Bell Yeast
1oz Zamba hops added at high krausen
1 oz Zamba hops added at cold crash, hold at 35F for 3 days before kegging

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  • Last Updated: 2024-04-06 17:44 UTC