American amber ale - Beer Recipe - Brewer's Friend

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American amber ale

167 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Wednesday July 29th 2015
1.054
1.015
5.2%
31.0
12.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg German - Pale Ale3.7 kg Pale Ale 39 2.3 75.5%
0.90 kg German - CaraMunich II0.9 kg CaraMunich II 34 46 18.4%
300 g German - Carapils300 g Carapils 35 1.3 6.1%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 12.9 Boil 60 min 22.25 12.2%
18.20 g Cascade18.2 g Cascade Hops Pellet 5.5 Boil 20 min 8.71 18.6%
22.80 g Cascade22.8 g Cascade Hops Pellet 5.5 Boil 0 min 23.3%
45 g Cascade45 g Cascade Hops Pellet 5.5 Dry Hop 3 days 45.9%
98 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g whirlfloc Fining Boil 15 min.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: açucar invertido       Amount: 7g/L      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 10 10 63 75 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L mash Temperature -- 67 °C 60 min
13 L mash out Temperature -- 78 °C 15 min
22 L -- -- 78 °C 10 min
Starting Mash Thickness: 2.75 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 13.5
Mash volume with grains 16.7
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 18.3 L) 22.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

HopBag: 13.2g Magnum 60min; 20g cascade 20min; 25g cascade 0min; 45g cascade dry hop 4 dias na fermentação secundaria;

Fermentar 2 dias a 17°, 3 dias a 18° e 3 dias a 19° e então elevar para 21 ° C por mais 4 dias.

Maturar inicialmente a 10° por 12 dias e a 02° por mais 03 dias.(usar gelatina).

Carbonatar a 25° por 15 dias.

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  • Last Updated: 2015-12-22 17:25 UTC