Caramel Amber Ale (AF) - Beer Recipe - Brewer's Friend

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Caramel Amber Ale (AF)

159 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HBT
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Friday November 15th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Pale Ale Malt 2-Row7 lb Pale Ale Malt 2-Row 36.8 3.5 73.7%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 15.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 10.5%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.78 oz Chinook0.78 oz Chinook Hops Pellet 13 Boil 60 min 41.06 28.1%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 0 min 36%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 0 min 36%
2.78 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 10 min.
0.50 oz Whirfloc tablet Water Agt Boil 5 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.01 psi       Temp: 41 °F       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 gal Infusion 150 °F 150 °F 60 min
1 gal Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.19 12.8  
Mash volume with grains 3.87 15.5  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 5.39 g | 21.6 qt) 3.79 15.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.35 g | 29.4 qt) 5.75 23  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.97 27.9
Equipment Profile Used: System Default
 
Notes

Recipe: https://www.homebrewtalk.com/threads/caramel-amber-
ale.167880/

Recipe has this fermentation schedule:

  • Primary: 5 days @ 63F
  • Secondary: 2 @ 65F
  • Additional: 60 @ 50F
    This seems excessive and I will use my usual process. If it doesn't turn out, I'll try this schedule.

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  • Last Updated: 2024-11-15 20:16 UTC