Amber Ale "Learn to brew again" - Beer Recipe - Brewer's Friend

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Amber Ale "Learn to brew again"

233 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 5.45 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 68% (brew house)
Source: HeavyD from FTC
Calories: 233 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday November 9th 2024
1.071
1.013
7.6%
43.9
11.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Rahr - Standard 2-Row12 lb Standard 2-Row 36.8 1.8 80%
2 lb Root Shoot Malting - Munich 102 lb Munich 10 36 10 13.3%
1 lb Munich - 60L1 lb Munich - 60L 33 60 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 6.4 Boil at 203 °F 50 min 20.89 25%
1 oz Amarillo1 oz Amarillo Hops Pellet 6.4 Boil at 203 °F 15 min 10.9 25%
2 oz Galaxy2 oz Galaxy Hops Leaf/Whole 14.6 Whirlpool at 170 °F 20 min 12.08 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
5.33 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 120 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.63 gal Strike 165 °F 152 °F 60 min
3.84 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 56.3 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume 3.4 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.9 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.33 g | 21.3 qt) 5.45 21.8  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.38 g | 21.5 qt) 5.25 21  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

Rehydrate yeast: Boil some drinking water for at least 3min.
Pour 4.2oz (for 12g packet) into sanitized 8oz ball jar and cool to 85-95F. Could add a small amount of yeast nutrient too?

Allow to sit undisturbed for 20mins then swirl and then add small amounts of wort to bring it within 10F of wort temp. Pitch at 70F but ramp to 64F within 4 hours.

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  • Last Updated: 2024-11-10 19:11 UTC