Chili/Chocolate Amber Ale - Beer Recipe - Brewer's Friend

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Chili/Chocolate Amber Ale

177 calories 16.6 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 (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday September 11th 2017
1.054
1.011
5.7%
32.2
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 73.6%
2 lb German - Munich Light2 lb Munich Light 37 6 18.4%
4 oz United Kingdom - Pale Chocolate4 oz Pale Chocolate 33 207 2.3%
4 oz German - CaraMunich I4 oz CaraMunich I 34 39 2.3%
4 oz American - Aromatic Malt4 oz Aromatic Malt 35 20 2.3%
2 oz American - Special Roast2 oz Special Roast 33 50 1.1%
174 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 13.3 Boil 60 min 25.15 11.1%
1 oz UK Phoenix1 oz UK Phoenix Hops Pellet 10 Boil 2 min 3.2 22.2%
1 oz Lemon Drop1 oz Lemon Drop Hops Pellet 5.1 Boil 5 min 3.84 22.2%
1 oz Willamette1 oz Willamette Hops Pellet 5.4 Dry Hop 5 days 22.2%
1 oz Lemon Drop1 oz Lemon Drop Hops Pellet 5.1 Dry Hop 5 days 22.2%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g chili Spice Secondary --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Infusion -- 150 °F 60 min
3 qt Infusion -- 158 °F 15 min
5 qt Mash out -- -- 170 °F 15 min
13 qt Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.4 13.6  
Mash volume with grains 4.27 17.1  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume 5.71 22.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 5.91 g | 23.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 9.11 36.4
Equipment Profile Used: System Default
 
Notes

Dry hop after 3 days primary or just before FG is reached.
Use Cocoa/vodka infusion or Nibs soaked in vodka to to enhance chocolate flavor by adding to secondary. Consider Chocolate flavor extract for greater control.
Make infusion/extract of Vodka and chilis and use a few drops at a time prior to bottling to find the level of spice that appeals.

If you can find U.K. Phoenix hops add at 2 minutes to keep bitterness in check. If you have to substitute, use Willamette at 5 minutes.

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  • Last Updated: 2017-09-11 20:09 UTC