Caramel Apple Amber Ale - Beer Recipe - Brewer's Friend

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Caramel Apple Amber Ale

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 9 gallons (fermentor volume)
Pre Boil Size: 10.92 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brandon Pflipsen
Hop Utilization: 97%
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Wednesday September 4th 2024
1.054
1.012
5.5%
29.9
12.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb Briess - Brewers Malt 2-Row13.5 lb Brewers Malt 2-Row 37 1.8 76.9%
12 oz Briess - Victory Malt12 oz Victory Malt 34.5 28 4.3%
10 oz Caramel / Crystal 60L10 oz Caramel / Crystal 60L 34 60 3.6%
3 oz American - Blackprinz3 oz Blackprinz 36 500 1.1%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 5.7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.7%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 2.8%
17.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Calypso0.5 oz Calypso Hops Pellet 13 Boil 60 min 14.34 25%
1.50 oz Calypso1.5 oz Calypso Hops Pellet 13 Boil 10 min 15.6 75%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.81 g Gypsum Water Agt Mash 1 hr.
2.79 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.86 g Epsom Salt Water Agt Mash 1 hr.
1.58 g Baking Soda Water Agt Mash 1 hr.
1.33 g Gypsum Water Agt Sparge 15 min.
2.05 g Calcium Chloride (anhydrous) Water Agt Sparge 15 min.
2.11 g Epsom Salt Water Agt Sparge 15 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.15 psi       Temp: 37 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Amber Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 15 63 75 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.53 gal Strike 156 °F 148 °F 60 min
5.55 gal Batch Sparge 185 °F 165 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 7.53 30.1  
Mash volume with grains 8.74 34.9  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.99 g | 19.9 qt) 5.48 21.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 10.42 g | 41.7 qt) 10.92 43.7  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 9 g | 36 qt) 10 40  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10 g | 40 qt) 9 36  
Total: 13.02 52.1
Equipment Profile Used: System Default
 
Notes

After fermentation, add 1 gallon of fresh apple cider to the keg and transfer 4 gallons of the fermented beer on top.

Add apple puree and caramel flavoring to taste.

This recipe creates 10 total gallons of 4.4% ABV caramel apple ale split between two (2) five gallon kegs.

*4.4% is pre-calculated based on the beer finishing at 5.5% ABV. This number will need to be adjusted if the finished beer ABV varies from this number.

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  • Last Updated: 2024-10-03 20:18 UTC