Quick Have a Homebrew - Beer Recipe - Brewer's Friend

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Quick Have a Homebrew

151 calories 15.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.29 gallons
Post Boil Size: 3.01 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Tuesday January 7th 2025
1.046
1.011
4.6%
35.6
12.5
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - LME Pilsen Light2 lb LME Pilsen Light 35 2.5 40%
1 lb South Fork Malthouse - 1900 Pilsner1 lb 1900 Pilsner 35 1.6 20%
2 lb South Fork Malthouse - Dark Munich Malt2 lb Dark Munich Malt 35 30 40%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Yakima Valley Hops - Strata0.2 oz Strata Hops Pellet 12 Boil 30 min 13.69 20%
0.60 oz Yakima Valley Hops - Strata0.6 oz Strata Hops Pellet 12 Boil at 200 °F 10 min 19.38 60%
0.20 oz Yakima Valley Hops - Strata0.2 oz Strata Hops Pellet 12 Whirlpool at 195 °F 10 min 2.52 20%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1.75 g Baking Soda Water Agt Mash 1 hr.
2 tbsp Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.54 psi       Temp: 45 °F       CO2 Level: 2.3 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
3.6 gal Infusion 150 °F 145 °F 45 min
0.7 gal boiling water with malt extract added to raise temp for last mash step Temperature 212 °F 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.74 g | 19 qt) 4.5 18  
Mash volume with grains 4.74 18.9  
Grain absorption losses (steeping) -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 4.29 17.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 3.01 12  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Going into fermentor 3 12  
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: 4.5 18
Equipment Profile Used: System Default
 
Notes

A quick homebrew recipe I came up with to make a homebrew for a gathering of friends happening within a week of the brew day. The yeast was selected for a quick finish and a clean drop. Designed to be fermented in the serving keg under pressure (15 psi) at room temp (68 degrees F). I'm unsure why the calculated mash pH is so low; it was measured at 5.25 when I brewed this. On serving day, cooled to 40 degrees and pressurized to 20 psi for 4 hours before lowering to the serving pressure of 12.5 psi and allowing temp to rise to a serving temp of 45 F.

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  • Last Updated: 2025-01-25 18:26 UTC