Tom Bombidale - Beer Recipe - Brewer's Friend

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Tom Bombidale

177 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Sunday August 9th 2015
1.053
1.017
4.7%
41.7
15.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Pale 2-Row8 lb Pale 2-Row 38 2.5 76.2%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 9.5%
1 lb American - Caramel / Crystal 90L1 lb Caramel / Crystal 90L 33 90 9.5%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 60 min 19.11 20%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 30 min 14.1 40%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 8.53 40%
2.50 oz / $ 0.00
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
see Amber Ale water calc
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
To 5 gal mash liquor, add
1.5 tsp (6g) CaSO4
80 mL (3.8g) CaCl2 as 0.05 g/mL sol'n
1/4 tsp (1.4g) NaHCO3

To 5 gal sparge liquor, add
8 mL 10% phosphoric acid
Then, adjust pH to 5.4 by adding acid drop-wise.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.75 qt Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.72 g | 18.9 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Strike water temp = 170°F (mash goal = 155°F)
T0 =
T30 =
At T=30, add 2 q boiling water PRN for temp <150 (NB: will raise temp 5-6°F)
T60 =

Sparge water temp = 165-175°F
1st runnings:
2nd Runnings:
Sparge enough so that total collected wort (pre-boil) is 7.5 gal

Mash pH =
End-of-lauter pH =
Overall wort pH =

Boil notes:

Time to cool to <80°F =

Lag time:

Duration of primary:

Duration of secondary:

BG =
OG =
FG =

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  • Public: Yup, Shared
  • Last Updated: 2015-10-08 21:22 UTC