They call her Amber - Beer Recipe - Brewer's Friend

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They call her Amber

170 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Tuesday October 28th 2014
1.055
1.015
5.2%
26.7
15.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Pale 2-Row4.2 kg Pale 2-Row 38 2.5 75.8%
0.50 kg United Kingdom - Pilsen0.5 kg Pilsen 36 1.8 9%
0.70 kg United Kingdom - Crystal 90L0.7 kg Crystal 90L 33 90 12.6%
0.14 kg German - CaraHell0.14 kg CaraHell 34 11 2.5%
5.54 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Pellet 7 Boil 60 min 17.33 11.4%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 6.76 11.4%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 5 min 2.59 8.6%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.5 Boil 0 min 5.7%
50 g Cascade50 g Cascade Hops Pellet 7 Boil 0 min 28.6%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 Dry Hop 5 days 11.4%
40 g Cascade40 g Cascade Hops Leaf/Whole 7 Dry Hop 5 days 22.9%
175 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g whirofloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Add 1TSP of 5.2 mash stabilizer
Add 1 tsp of Gypsum
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.2
Mash volume with grains 23.9
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 17.3 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 22
Going into fermentor 22
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Rehydrate yeast for 30 mins. Oxygenate wort for 30mins. Ferment at 18.5c. Dry hop close to end of fermentetion. Chill at 2c for 4 days then rack to keg. Carb to 2.2 to 2.5.

Key here is to get the mash PH down to between 5.2 to 5.4.
Mash for 75mins@ 67c, mash out 76c 10mins, sparge 10 mins, boil 90mins.
Enjoy

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  • Last Updated: 2014-11-08 23:48 UTC