Friar's Ale - Beer Recipe - Brewer's Friend

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Friar's Ale

181 calories 18.2 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: 6.75 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (brew house)
Source: SuperCoolGuy Brewing
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday March 18th 2016
1.055
1.013
5.6%
29.8
10.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Canadian - Pale 2-Row7 lb Pale 2-Row 36 1.75 58.3%
5 lb German - Abbey Malt5 lb Abbey Malt 33 17 41.7%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 30 min 10.41 6.7%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 5.89 26.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.6 26.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Whirlpool at 205 °F 40 min 6.81 26.7%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Whirlpool 40 min 3.06 13.3%
3.75 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Surrey 2013 British columbia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 2 2 1 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.14 g | 20.6 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

aiming for about 30 IBU and neutral yeast, probably wyest 1056 or with a bit more character.Or maybe consider using california common lager yeast??? wlp 810 or wyeast 2112

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  • Last Updated: 2016-03-18 10:31 UTC