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Resurrection Amber

192 calories 20.2 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: 7.5 gallons
Efficiency: 80% (brew house)
Source: PFR
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Tuesday February 19th 2013
1.058
1.015
5.6%
34.9
13.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb United Kingdom - Maris Otter Pale8.25 lb Maris Otter Pale 38 3.75 76.7%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 14%
0.50 lb American - Victory0.5 lb Victory 34 28 4.7%
0.50 lb American - Vienna0.5 lb Vienna 35 4 4.7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10 Boil 60 min 27.71 25%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 3.2 Boil 25 min 6.16 25%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 3.2 Boil 10 min 1.07 8.3%
1 oz Cascade1 oz Cascade Hops Pellet 3.2 Boil 0 min 33.3%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Boil 0 min 8.3%
3 oz / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 Infusion -- 170 °F 60 min
16 Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.7 18.8  
Mash volume with grains 5.56 22.3  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4 g | 16 qt) 4.39 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

This comes out best when fermented at the lower end of the yeast's temperature range. I target 65 degrees. It has the right balance of maltiness and hoppyness. A smooth drinking, tasty brew!

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  • Last Updated: 2013-02-20 01:10 UTC