American Amber #6 - Beer Recipe - Brewer's Friend

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American Amber #6

155 calories 15.5 g 12 oz
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Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Sunday October 6th 2024
1.047
1.011
4.7%
20.0
14.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.51 kg Briess - Pale Ale Malt 2-Row3.51 kg Pale Ale Malt 2-Row 36.8 3.5 76%
0.37 kg Simpsons - DRC0.37 kg DRC 34.7 115 8%
0.37 kg Simpsons - Amber Malt0.37 kg Amber Malt 31.8 20.8 8%
0.37 kg Munich Malt0.37 kg Munich Malt 36.8 7.87 8%
4.62 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.36 g Citra14.36 g Citra Hops Pellet 11 Boil 20 min 8.43 23.5%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 10 min 4.47 32.7%
26.81 g Citra26.81 g Citra Hops Pellet 11 Whirlpool 0 min 7.08 43.8%
61.17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
1.06 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.35 g | 33.4 qt) 4.27 17.1  
Mash volume with grains (equipment estimates 8.35 g | 33.4 qt) 5.09 20.4  
Grain absorption losses (steeping) -1.27 -5.1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 5.54 22.1  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.1  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.27 17.1
Equipment Profile Used: System Default
 
Notes

American Amber
19L Batch size

Equipment:
High Gravity BIAB

Targets:
ABV: 5.1%, OG: 1.050, FG: 1.011, PBG: 1.041

Ingredients:

1 Campden tablet
3 mL Lactic acid 88%
3.51 kg Pale Malt (2 Row) US (2.0 SRM) 75.9 %
0.37 kg Simpsons DRC (142.0 SRM) 8.1 %
0.37 kg Amber Malt (22.0 SRM) 8.0 %
0.37 kg Munich Malt (9.0 SRM) 8.0 %
14.36 g Citra [13.80 %] - Boil 20.0 min 14.9 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins)
20.00 g Cascade [6.90 %] - Boil 10.0 min 6.2 IBUs
1.06 tsp Yeast Nutrient (Boil 5.0 mins)

26.81 g Citra [13.80 %] - Steep/Whirlpool 15.0 min 11.4 IBUs
1L starter of American Ale Yeast Blend (White Labs #WLP 060)

Strike water: 29.44L @156ºF
Mash 60 minutes @152ºF
Mashout 10 minutes @ 170ºF
Pump recirc whole mash
Squeeze bag

PBG: 1.045
PBV: 27L

60 Minute boil following above hop schedule

PostBV:23L
OG: 1.049

Pitched yeast and fermented at 68º-72ºF in the Fast Ferment

Brewed March 6 2017
Cold Crashed March 12
Transferred to a bright keg and fined with gelatine
FG:1.009 (ABV 5.0%)

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  • Last Updated: 2024-10-06 10:55 UTC