Whitey's American Amber - Beer Recipe - Brewer's Friend

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Whitey's American Amber

190 calories 16.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Adapted from Brewing Classic Styles
No Chill: 10 minute extended hop boil time
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Sunday April 12th 2015
1.058
1.010
6.3%
35.8
14.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light 35 4 61.5%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 20.5%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 7.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 5.1%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 5.1%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Horizon0.6 oz Horizon Hops Pellet 10 Boil 90 min 24.2 28.6%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 6.4 Boil 10 min 2.12 11.9%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 9 Boil 10 min 2.98 11.9%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.4 Boil 0 min 2.71 23.8%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 9 Boil 0 min 3.81 23.8%
2.10 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 6oz       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 gal Infusion -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.    
Water added to kettle 4.21 16.8  
Mash volume with grains 4.51 18  
Grain absorption losses (steep / mash) -0.47 -1.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 4 16  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 1.67 g | 6.7 qt) 5.25 21  
Estimated amount in fermentor 5.25 21  
Total: 4.21 16.8
Equipment Profile Used: System Default
 
Notes

1 packet US-05 is 0.39 pitch rate.

Bring 1.25 Gal water up to 156 deg F in kettle, add grains in bag to mash water and stir thoroughly to break up dough balls. Let sit for 60 minutes; before mash is complete heat sparge water in a sauce pan or tea kettle to 180F. Remove bag from kettle and place colander in top of kettle. Turn burner to high, and sparge the grains in the colander. After sparging discard grains and continue as you would with a normal extract recipe.

Adjusted for no-chill, with extended hop boil time of 10 minutes, and smaller boil volume.

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  • Last Updated: 2015-04-12 01:47 UTC