Amber Ale - Beer Recipe - Brewer's Friend

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Amber Ale

179 calories 18.9 g 12 oz
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Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: David Odefey @ Brew Camp
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Tuesday June 20th 2017
1.054
1.014
5.3%
25.2
11.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen 42 2 80%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 10%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 3.3%
0.50 lb Briess - Bonlander Munich0.5 lb Bonlander Munich 36 10 6.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Centennial0.75 oz Centennial Hops Pellet 8.9 Boil 60 min 17.7 37.5%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 15 min 4.61 25%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 8.9 Boil 15 min 2.93 12.5%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 0 min 25%
2 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.3 g | 25.2 qt) 2.72 10.9  
Mash volume with grains (equipment estimates 6.3 g | 25.2 qt) 2.84 11.4  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
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: 2.72 10.9
Equipment Profile Used: System Default
 
Notes
  1. Take yeast out and allow to reach room temperature (unless Imperial)
  2. In your kettle, heat 3 gallons of water to 155 F
  3. Fill your steeping bag with your specialty grains and knot at the very top
  4. When the water reaches 155 F, turn off heat and steep the grains for 30 minutes
  5. Remove the steeping bag, squeeze out excess liquid and discard.
  6. Carefully add your Dry Malt Extract (DME), stirring to avoid clumps. You liquid in your kettle is now wort (malt liquid).
  7. Bring your wort to a boil
  8. When the wort is at full boil, add .75oz Centennial hops to the boil and start a 60 minute timer
  9. After 45 minutes, with 15 minutes remaining, add .5 oz Cascade hops and .25 oz Centennial to the boil and 1 tsp Irish Moss
  10. Continue boiling for the remaining 15 minutes. Add .5 oz Cascade and turn off heat.
  11. Cool wort by placing kettle in an ice bath in your sink.
  12. When it reaches about room temperature, rack your wort into your fermentation vessel.
  13. Top off the your fermentation vessel with cool water to reach 5 gallons of wort.
  14. Use your hydrometer to find your original gravity and record
  15. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
  16. When visible signs of fermentation have disappeared for several days, at least 14 days, rack your beer into your bottling bucket.
  17. Add 5 oz priming sugar to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
  18. Fill bottles and cap.
  19. Store bottles at room temperature for 14 days.
  20. Refrigerate overnight
  21. Enjoy!!!
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  • Last Updated: 2017-06-23 20:49 UTC