West Coast Amber (Chinook/Cascade) - Beer Recipe - Brewer's Friend

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West Coast Amber (Chinook/Cascade)

228 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Wednesday February 8th 2012
1.069
1.016
7.0%
101.1
13.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb German - CaraAmber2 lb CaraAmber 34 23 6.9%
23 lb American - Pale 2-Row23 lb Pale 2-Row 37 1.8 79.8%
1 lb American - Victory1 lb Victory 34 28 3.5%
0.50 lb United Kingdom - Crystal 140L0.5 lb Crystal 140L 33 140 1.7%
1 lb German - Munich Light1 lb Munich Light 37 6 3.5%
0.33 lb United Kingdom - Pale Chocolate0.33 lb Pale Chocolate 33 207 1.1%
1 lb Corn Sugar - Dextrose 1 lb Corn Sugar - Dextrose 46 0.5 3.5%
28.83 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz chinook2.5 oz chinook Hops Leaf/Whole 13 Boil 75 min 16.9%
4 oz Cascade4 oz Cascade Hops Leaf/Whole 7 Aroma 10 min 27.1%
3 oz Cascade3 oz Cascade Hops Leaf/Whole 7 Aroma 1 min 20.3%
0.25 oz Chinook0.25 oz Chinook Hops Leaf/Whole 13 Boil 90 min 1.7%
2 oz Cascade2 oz Cascade Hops Pellet 7 Dry Hop 7 days 13.6%
2 oz Centennial2 oz Centennial Hops Pellet 7.8 Dry Hop 7 days 13.6%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 7.8 Boil 10 min 6.8%
14.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 10 min.
1 tbsp gelatin Fining Primary 1 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
Yes
4th generation dry yeast starter
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: forced carbonation       Amount: 10 psi      
 
Target Water Profile
Pale Ale / IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 7 7 28 141 7
ca2 – 60

mg2 – 7

so4 – 141

na – 7

cl – 28

hco3 – 7

baking soda – 1gram

gypsum – 18 grams

calcium chloride – 4.5 grams

epsom salt – 7 grams

canning salt – 1 gram


OR Tasty's

Tasty's IPA water Profile. Below Measurements are for 22 gallons of water

110 18 350 17 50 0

baking soda - 7 grams
gypsum - 38 grams
calcium chloride - 8 grams
epsom - 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 Mash at 145 Infusion -- 147 °F 40 min
Increase to 150 and recirc Temperature -- 150 °F 40 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.65 gal (54.61 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.65 gal (6.61 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.4 gal (57.61 qt). Suggest reducing strike water volume to 9.77 gal (39.09 qt) and adding 2.4 gal (9.61 qt) sparge/top-off. 12.18 48.7  
Strike water volume at mash thickness of 1.75 qt/lb 12.18 48.7  
Mash volume with grains 14.4 57.6  
Grain absorption losses -3.48 -13.9  
Remaining sparge water volume (equipment estimates 5.13 g | 20.5 qt) 7.48 29.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 13.65 g | 54.6 qt) 16 64  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.4 -1.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 19.65 78.6
Equipment Profile Used: System Default
 
Notes

Recirculation HERMS mash stepping up the temperature.

Add half of mineral salts to mash and half after sparging.

3oz cascade hops at 5 minutes are used in the hop back not the kettle.

Recirculate work and cooling through immersion chiller until pitching temp of 65

22 gallons total needed (All starting with RO/DI) and building up minerals for style.

Strike with 9 gallons at 160. Should be around 147. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Raise mash with Herms after 40 minutes to 155. Sparge with 11 gallons at 165-170

Ferment and pitch at 65. Add 1 l for 2min of pure 02 prior to pitching. Add a second dose of oxygen to help yeast 24 hr into ferment. Raise to 70 to clear out precursors/diacytle after a few days in primary.

Add gelatin and crash cool (5 degrees every few hours) after ferment and keg after letting chill for a few days.

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  • Last Updated: 2012-06-05 03:02 UTC