Cross of Saint Andrew AAA - Beer Recipe - Brewer's Friend

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Cross of Saint Andrew AAA

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Twelve Apostles Beer
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Sunday January 17th 2016
1.052
1.009
5.6%
38.1
16.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 81.6%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 12.2%
0.75 lb American - Victory0.75 lb Victory 34 28 6.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.3 Boil 60 min 26.61 20%
1 oz Citra1 oz Citra Hops Pellet 12.7 Boil 5 min 10.95 40%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 3.7 Whirlpool at 175 °F 17 min 0.55 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4.5 oz       CO2 Level: 2.4 Volumes
 
Target Water Profile
Crystal Geyser Natural Alpine Spring Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 11 9 26 14 170
Total Dissolved Solids TDS 240
*10 GA Crystal Geyser Natural Alpine Spring water, bottled at the source Johnstown N.Y. plant.
Source treatment process: Absolute micron filtration and Ozonation.
Ref. ASW Bottled Water Report 2015 Johnstown.pdf
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 155 °F 60 min
20 qt Fly Sparge -- 151 °F 25 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 4.59 18.4  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 3.78 g | 15.1 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5 20  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes
  1. American Amber (Red) Ale with a sharp bite of citrusy hops.

  2. American 2-row pale ale malt, American Crystal 80L and Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F create a wort with a nice balance of fermentable and non-fermentable sugars. Homegrown Cascade whole leaf hops add grapefruit flavor and Citra whole leave hops added during the cool down add a unique aroma. Yeast: White Labs WLP001(California Ale).

  3. Cross of Saint Andrew is the 2nd of 12 brews in the Twelve Apostles beer line. Each of the 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including ambient temp., grain bill, hops varieties and yeast strains provide endless opportunity to evolve and improve this beer over the year.

  4. Cascade hops Alpha Acid was age adjusted in this recipe since the details of storage and pick date are a known variable.

  5. Yeast Lot # 1022543 manufactured Dec. 31,2015 QC cell count 2.23e9/ml

  6. Actual Final Gravity (w/h calibrated precision hydrometer)1.009SG @ 64°F. Actual ABV 5.64%.
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  • Last Updated: 2016-10-09 14:36 UTC