Maple Amber Ale - Beer Recipe - Brewer's Friend

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Maple Amber Ale

166 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday September 4th 2024
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1.051
1.009
5.5%
27.0
12.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Simpsons - Finest Pale Ale Golden Promise8 lb Finest Pale Ale Golden Promise 37 2.4 72.7%
12 oz Weyermann - Munich Type I12 oz Munich Type I 38 6 6.8%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 4.5%
12 oz Briess - Caramel Malt - 80L12 oz Caramel Malt - 80L 35 80 6.8%
16 oz Maple Syrup16 oz Maple Syrup - (late boil kettle addition) 30 35 9.1%
176 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Liberty1 oz Liberty Hops Pellet 4.2 Boil 60 min 16.48 50%
1 oz BSG - Warrior1 oz Warrior Hops Pellet 15.5 Whirlpool 0 min 10.55 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.66 oz maple extract, olive nation Flavor Bottling 0 min.
0.50 tsp Irish Moss Fining Boil 10 min.
0.50 tsp BSG - Fermax Yeast Nutrient Other Boil 10 min.
5 g sea salt Flavor Bottling 0 min.
1 tsp gypsum (calcium sulfate) Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Boston
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 10 110 140 100 75
4 g Chalk, 2.5 g Gyp, 6g CaCl, 6 g Epsom, 7 g kosher salt. Add to 10 gal dechlor tap water source Boston Municipal
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.16 gal Strike 163 °F 149 °F 60 min
Begin recirculation through coil. Vorlauf -- -- 40 min
4.4 gal Sparge 170 °F 160 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Infuse at 149F for 60 minutes.
Begin vorlauf at 40 minutes.
Sparge at 30 minutes. Collect 7 gallons.

Drain to kettle and boil 60 minutes.
Add hops and additions according to schedule.

Rehydrate yeast with sterilized water.

Chill to 65F

Ferment at 68

Prime, flavor and bottle. add .7 oz. / 19 ml maple flavor at bottling

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  • Last Updated: 2024-09-24 21:11 UTC