Capistrano English Amber Ale - Beer Recipe - Brewer's Friend

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Capistrano English Amber Ale

191 calories 23.1 g 12 oz
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Beer Stats
Method: Extract
Style: Dark Mild
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: BaxterBrewster
Calories: 191 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Wednesday June 1st 2016
1.057
1.019
5.0%
1.4
25.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 70.1%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 5.8%
6.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 5.8%
1.50 lb United Kingdom - Dark Crystal 80L1.5 lb Dark Crystal 80L 33 80 17.5%
1 oz American - Black Malt1 oz Black Malt 28 500 0.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Willamette0.7 oz Willamette Hops Pellet 4.5 Boil 0 min 58.3%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 5 min 1.38 41.7%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: .45 cup      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Filtered City water.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.76 g | 23 qt) 2.71 10.8  
Mash volume with grains (equipment estimates 5.76 g | 23 qt) 2.88 11.5  
Grain absorption losses (steeping) -0.26 -1  
Volume increase from sugar/extract (early additions) 0.55 2.2  
Pre boil volume (equipment estimates 6.05 g | 24.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 4.5 18  
Going into fermentor 4.5 18  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.71 10.8
Equipment Profile Used: System Default
 
Notes

Used "Extra Dark" brown sugar for a little more depth and sweetness.
Increased the Chocolate Malt grain from last batch for more character.
Great head retention and full bodied flavor. Not too heavy with a relative IBU.

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  • Last Updated: 2016-06-01 16:02 UTC