Take Me Back West! - Beer Recipe - Brewer's Friend

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Take Me Back West!

172 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Me
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Thursday August 3rd 2017
1.056
1.013
5.9%
36.2
11.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pilsner4 kg Pilsner 37 1.8 75.5%
0.40 kg American - Caramel / Crystal 40L0.4 kg Caramel / Crystal 40L 34 40 7.5%
0.50 kg Bairds - Munich Malt0.5 kg Munich Malt 36.8 5 9.4%
0.20 kg American - Carapils (Dextrine Malt)0.2 kg Carapils (Dextrine Malt) 33 1.8 3.8%
0.20 kg United Kingdom - Crystal 60L0.2 kg Crystal 60L 34 60 3.8%
5.30 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Eclipse5 g Eclipse Hops Leaf/Whole 17.7 First Wort at 76 °C 60 min 11.09 2.1%
20 g Eclipse20 g Eclipse Hops Leaf/Whole 17.7 Boil 15 min 20.02 8.3%
20 g Eclipse20 g Eclipse Hops Leaf/Whole 17.7 Hop Stand at 79 °C 10 min 5.13 8.3%
45 g Eclipse45 g Eclipse Hops Pellet 17.7 Hop Stand at 70 °C 20 min 18.8%
50 g Charles Faram - Idaho 750 g Idaho 7 Hops Leaf/Whole 10.5 Hop Stand at 70 °C 20 min 20.8%
50 g Charles Faram - Idaho 750 g Idaho 7 Hops Pellet 10.5 Dry Hop 3 days 20.8%
50 g Mandarina Bavaria50 g Mandarina Bavaria Hops Leaf/Whole 8.5 Dry Hop 3 days 20.8%
240 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99 18.2 8 52.5 242 13
3g gypsum
1g cal. Chloride
0.5g salt
4ml AMS.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.5 L Infusion 75.5 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.3
Mash volume with grains 22.8
Grain absorption losses -5.3
Remaining sparge water volume 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 16.2 L) 20
Hops absorption losses (whirlpool, hop stand) -0.6
Estimated amount in fermentor 19.4
Total: 28.2  
Equipment Profile Used: System Default
 
Notes

‘20 day dry hop’ refers to dry hopping in the keg.

Transfered to keg on day 11 with keg dry hop and force carbed

*fermented at 18.9c for first 5 days then raised temp to 19.5c.

Cold crashed on day 8 for 3 days (work busy)

Therefore 1st dry hop had 3 days @ ferm temp the taken down to 2c over 3 days.

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  • Last Updated: 2023-05-03 13:08 UTC