amber ale jamil BYO - Beer Recipe - Brewer's Friend

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amber ale jamil BYO

170 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://byo.com/stories/issue/item/126-american-am
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Monday November 27th 2017
1.056
1.010
6.1%
32.9
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg American - Pale 2-Row4.3 kg Pale 2-Row 37 1.8 85.7%
340 g American - Caramel / Crystal 40L340 g Caramel / Crystal 40L 34 40 6.8%
227 g American - Munich - Light 10L227 g Munich - Light 10L 33 10 4.5%
150 g American - Caramel / Crystal 120L150 g Caramel / Crystal 120L 33 120 3%
5,017 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Horizon15 g Horizon Hops Leaf/Whole 12.5 Boil 90 min 27.08 34.9%
7 g Cascade7 g Cascade Hops Leaf/Whole 7 Boil 10 min 2.4 16.3%
7 g Centennial7 g Centennial Hops Leaf/Whole 10 Boil 10 min 3.43 16.3%
7 g Cascade7 g Cascade Hops Leaf/Whole 7 Aroma 0 min 16.3%
7 g Centennial7 g Centennial Hops Leaf/Whole 10 Aroma 0 min 16.3%
43 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.1
Mash volume with grains 18.4
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.6 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

https://byo.com/color/item/126-american-amber-style-profile

American Amber by the Numbers

OG: 1.045–1.060 (11.2–14.7°P)
FG: 1.010–1.015 (2.6–3.8°P)
SRM: 10–17 IBU: 25–40 ABV: 4.5–6.2%



Amber Waves
(5 gallons/19 L, all-grain)
OG = 1.051 (12.6 °P)
FG = 1.013 (3.2 °P)
IBU = 35 SRM = 10 ABV = 5.1%

Ingredients

9.5 lb. (4.3 kg) Great Western 2-row malt (2 °L) 

(or light, North American 2-row)<br />

0.75 lb. (340 g) Great Western crystal malt (40 °L)
0.5 lb. (227 g) Durst Munich malt (8 °L)
0.25 lb. (113 g) Great Western crystal malt (120 °L)
6.5 AAU Horizon hops, (60 min) 

(0.5 oz./14 g at 13% alpha acids)<br />

1.5 AAU Cascade hops, (10 min) 

(0.25 oz./7 g at 6% alpha acids)<br />

2.25 AAU Centennial hops, (10 min) 

(0.25 oz./7 g at 9% alpha acids)<br />

1.5 AAU Cascade hops, (0 min) 

(0.25 oz./7 g at 6% alpha acids)<br />

2.25 AAU Centennial hops, (0 min) 

(0.25 oz./7 g at 9% alpha acids)<br />

Wyeast 1056 (American Ale), White Labs WLP001 

(California Ale) or Fermentis Safale US-05 yeast<br />


Step by Step

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.040 (9.9°P).

Total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left. Add other hop additions at 10 minutes remaining and flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 9 grams of rehydrated dry yeast, 2 packages of liquid yeast or 1 package of liquid yeast in a 1.5-liter starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. Fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.

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  • Last Updated: 2017-12-04 20:53 UTC