Mac’s Body Amber-tion - Beer Recipe - Brewer's Friend

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Mac’s Body Amber-tion

155 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.67 gallons
Post Boil Size: 6.91 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Bird Law Brewing
Hop Utilization: 98%
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Friday January 10th 2025
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1.047
1.012
4.6%
32.3
14.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.31 lb Root Shoot Malting - Pale Ale Malt5.31 lb Pale Ale Malt 36 4.6 47.5%
3.19 lb Mecca Grade - Lamonta Pale Ale3.19 lb Lamonta Pale Ale 38 3.1 28.5%
14 oz Weyermann - Vienna Malt14 oz Vienna Malt 37 3.5 7.8%
11 oz Simpsons - Amber Malt11 oz Amber Malt 31.8 20.8 6.1%
11 oz Briess - Caramel Malt - 60L11 oz Caramel Malt - 60L 35.4 60 6.1%
6 oz Mecca Grade - Opal 446 oz Opal 44 36 45 3.4%
1 oz Thomas Fawcett - Roasted Barley1 oz Roasted Barley 31.5 545 0.6%
179 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Citra0.33 oz Citra Hops Pellet 11 Boil 60 min 13.8 4.9%
1.66 oz Mosaic1.66 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 20 min 8.19 24.6%
1.33 oz Amarillo1.33 oz Amarillo Hops Pellet 8.6 Whirlpool at 170 °F 20 min 4.52 19.7%
1.33 oz Citra1.33 oz Citra Hops Pellet 11 Whirlpool at 170 °F 20 min 5.78 19.7%
0.70 oz Mosaic0.7 oz Mosaic Hops Pellet 12.5 Dry Hop at 50 °F 4 days 10.4%
0.70 oz Amarillo0.7 oz Amarillo Hops Pellet 8.6 Dry Hop at 50 °F 4 days 10.4%
0.70 oz Citra0.7 oz Citra Hops Pellet 11 Dry Hop at 50 °F 4 days 10.4%
6.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
1 each Whirfloc Fining Boil 15 min.
10 ml Clarity ferm Fining Primary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.41 psi       Temp: 34 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
106 0 2 75 154 200
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Strike 163 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.2 16.8  
Mash volume with grains 5.09 20.4  
Grain absorption losses -1.4 -5.6  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 6.12 24.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 8.67 34.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.66 g | 22.6 qt) 6.91 27.6  
Hops absorption losses (whirlpool, hop stand) -0.16 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.75 g | 27 qt) 5.5 22  
Total: 10.32 41.3
Equipment Profile Used: System Default
 
Notes

Ferment at 66°F for 3 days, then ramp to 69°F (21°C) over 4 days. Dry hop at 50°F (10°C) for 2 days immediately prior to cold crash (2 days) and packaging.

Mecca Grade available at Northernbrewer.com

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  • Last Updated: 2025-01-10 20:56 UTC