Honey Amber Ale - Beer Recipe - Brewer's Friend

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Honey Amber Ale

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Saturday April 18th 2015
1.056
1.010
6.0%
34.3
13.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Maris Otter Pale15 lb Maris Otter Pale 38 3.75 69.8%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 1.2%
3.50 lb Honey3.5 lb Honey - (late boil kettle addition) 42 2 16.3%
2 lb American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L 33 80 9.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 2.3%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.2%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 60 min 27.44 66.7%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 15 min 6.81 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.80 g Chalk Water Agt Mash 1 hr.
3.60 g Calcium Chloride Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
3.60 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.75 gal Infusion -- 152 °F 60 min
8.25 gal bach sparge Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 11.73 gal (46.91 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 8.09 g | 32.4 qt) 8.75 35  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.34 g | 49.4 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.27 1.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.5 62
Equipment Profile Used: System Default
 
Notes

2.5L yeast starter - crashed, decanted, warmed before pitching.

Add honey to primary once fermentation peaks (~2 days)

Ferment at 65 F for 7-10 days, warming to 72 degrees the last 2 days before crashing at 33 degrees for 2 days.

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  • Last Updated: 2018-12-30 19:26 UTC