3 bbl Hoppy Amber - Beer Recipe - Brewer's Friend

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3 bbl Hoppy Amber

230 calories 19.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 115 gallons (fermentor volume)
Pre Boil Size: 130 gallons
Post Boil Size: 123 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
Created: Sunday March 5th 2017
1.070
1.012
7.6%
48.1
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
165 lb German - Red X165 lb Red X 36 12 60%
55 lb German - Pilsner55 lb Pilsner 38 1.6 20%
45 lb German - Dark Munich45 lb Dark Munich 36 10 16.4%
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 3.6%
275 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 oz Apollo10 oz Apollo Hops Pellet 18 Boil 60 min 26.79 12.2%
24 oz ahtanum,Eldo,Amarillo24 oz ahtanum,Eldo,Amarillo Hops Pellet 9 Boil 15 min 15.95 29.3%
12 oz Same mix12 oz Same mix Hops Pellet 9 Boil 5 min 3.2 14.6%
36 oz Same mix36 oz Same mix Hops Pellet 9 Whirlpool at 180 °F 0 min 2.11 43.9%
82 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 2599 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
60g Gypsum
60g Calcium Chloride

No lactic (its hard to calculate the pH with a weird base malt like this but both small batches I did not pH adjustments) I'd say just leave it alone unless its way off. (below 5.1 or above 5.5)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
85 gal Infusion -- 150 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 119.58 gal (478.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 107.58 gal (430.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 107.94 gal (431.75 qt) 85.94 343.8  
Strike water volume at mash thickness of 1.25 qt/lb 85.94 343.8  
Mash volume with grains 107.94 431.8  
Grain absorption losses -34.38 -137.5  
Remaining sparge water volume (equipment estimates 68.26 g | 273.1 qt) 78.69 314.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 119.58 g | 478.3 qt) 130 520  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.73 -6.9  
Post boil Volume (equipment estimates 116.35 g | 465.4 qt) 123 492  
Hops absorption losses (whirlpool, hop stand) -1.35 -5.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 121.65 g | 486.6 qt) 115 460  
Total: 164.63 658.5
Equipment Profile Used: System Default
 
Notes

Pitch 300g of yeast @66F and ferment at 68F

For all hop additions other than bittering add an equal mix of all three hop varieties (Aht, Eldo, Amarillo)

Let me know if you have any troubles with the mash volume. It should be fine.

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  • Last Updated: 2019-09-09 20:19 UTC