Dano's American Amber Ale (Revision #3) - Beer Recipe - Brewer's Friend

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Dano's American Amber Ale (Revision #3)

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dano
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday October 4th 2015
1.050
1.013
4.8%
31.7
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg American - Pale 2-Row3.3 kg Pale 2-Row 37 1.8 61%
1.60 kg German - Munich Light1.6 kg Munich Light 37 6 29.6%
0.40 kg German - CaraBohemian0.4 kg CaraBohemian 33 75 7.4%
0.11 kg United Kingdom - Pale Chocolate0.11 kg Pale Chocolate 33 207 2%
5.41 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops Pellet 10.77 Boil 60 min 8.47 8%
20 g Galaxy20 g Galaxy Hops Pellet 11.95 Boil 15 min 13.32 23%
20 g Centennial20 g Centennial Hops Pellet 8.89 Boil 15 min 9.91 23%
20 g Galaxy20 g Galaxy Hops Pellet 11.95 Dry Hop 3 days 23%
20 g Centennial20 g Centennial Hops Pellet 8.89 Dry Hop 3 days 23%
87 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp yeast nutrient Other Boil 10 min.
0.50 each whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 12 psi @ 4 oC       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 27.1
Mash volume with grains 30.6
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 10.2 L) 11.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 38.3  
Equipment Profile Used: System Default
 
Notes

Wort is immersion chilled immediately at flame out to 70 degrees, then a 15min whirlpool and then plate chilled to the fermenter.

Pitched From: Starter
Primary Temperature: 18 degrees C until 1.020 gravity and then 22 degree diacetyl rest. Leave the beer on the yeast for minimum 3 days once FG is reached then chill to 1 deg for clarification.

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  • Last Updated: 2015-10-04 04:26 UTC