Caramel Amber Ale - Beer Recipe - Brewer's Friend

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Caramel Amber Ale

145 calories 15 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
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Saturday December 3rd 2016
1.044
1.011
4.4%
33.3
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Pale Ale6.5 lb Pale Ale 39 2.3 78.8%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 18.2%
0.25 lb Canadian - Honey Malt0.25 lb Honey Malt 37 25 3%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 11 Boil 60 min 22.25 33.3%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 11 Boil 15 min 11.04 33.3%
0.50 oz Ahtanum (HopUnion)0.5 oz Ahtanum (HopUnion) Hops Pellet 3.3 Boil 0 min 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
0.50 each Whirlfloc Fining Boil 10 min.
1.50 g CaCl - KETTLE ONLY Water Agt Boil 1 min.
2.20 g Gypsum - KETTLE ONLY Water Agt Boil 1 min.
4 oz Torani Caramel Bourbon Syrup Flavor Primary --
0.50 tsp Gelatin & 1/2c Warm Water Fining Kegging 10 days
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 285 B cells required
Imperial - A31 Tartan
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 285 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: CO2 @15 PSI       CO2 Level: 2.5 Volumes
 
Target Water Profile
Bru'n Amber Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 15 65 55 35
Bru'n Water: Brown & Full, exp mash pH: 5.45

GRAINFATHER (use micro pipe)
Malt Wt in lbs 8.50
Mash (Gal/Qts) 3.8 /15.2
Sparge 3.6/14.4
Total 7.4 /30.0
Boil 60 minutes (or until I hit ~ 23 quarts)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Strike Temperature -- 156 °F --
15 qt Sacch rest Infusion -- 152 °F 60 min
15 qt GF basket from cooler Sparge -- 170 °F --
Starting Mash Thickness: 1.36 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 2.81 11.2  
Mash volume with grains 3.47 13.9  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 5.53 g | 22.1 qt) 5.98 23.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

Based on KingBrianI's Caramel American Amber Ale, with some minor grain and hops variations. http://www.homebrewtalk.com/showthread.php?t=167880. I made my own Sugar #5 using the recipe found here: http://www.homebrewtalk.com/showthread.php?t=114837, but subbed a little brown sugar (2 oz/lb) instead of all cane.

Will first try Imperial A31 Tartan with starter instead of Nottingham, will ferment at 65°/5 days; 68°/5 days; 70°/5 days, then add gelatin and cold crash to 34° before kegging.

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  • Last Updated: 2017-04-29 22:56 UTC