Ozarks Amber - Beer Recipe - Brewer's Friend

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Ozarks Amber

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Ozarks Mountain Brew
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday January 28th 2015
1.046
1.010
4.7%
30.8
13.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 88.9%
8 oz American - Caramel / Crystal 90L8 oz Caramel / Crystal 90L 33 90 4.9%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 4.9%
2 oz American - Black Malt2 oz Black Malt 28 500 1.2%
162 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Northern Brewer28 g Northern Brewer Hops Pellet 7.8 Boil 45 min 26.19 50%
28 g Saaz28 g Saaz Hops Pellet 3.5 Boil 10 min 4.64 50%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3.60 ml Phosphoric acid Water Agt Mash 1 hr.
3.60 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 260 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 10 12 50 50 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.43 17.7  
Mash volume with grains 5.24 21  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume 5.59 22.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.32 g | 33.3 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 6.18 g | 24.7 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 10.02 40.1
Equipment Profile Used: System Default
 
Notes

using my standard practice for the best fermentation, ferment for 5 days at 62f then shake and raise the temp to 68f for 4 more days, set out at room temperature for 1 day, pull into a keg for cold crashing at 34f, hook up c02 at 12 and carb while conditioning for 7 days at the same time adding gelatin, after 7 days check for carbonization then serve

this will taste light and be easy drinking

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  • Last Updated: 2018-08-25 14:29 UTC