Amber Gambler - Beer Recipe - Brewer's Friend

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Amber Gambler

189 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Erik
Calories: 189 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Wednesday April 11th 2018
1.061
1.017
5.8%
44.4
14.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.85 kg American - Pale 2-Row0.85 kg Pale 2-Row 37 1.8 63%
0.20 kg Finland - Vienna Malt0.2 kg Vienna Malt 36 3 14.8%
0.10 kg Belgian - Special B0.1 kg Special B 34 115 7.4%
0.10 kg German - CaraRed0.1 kg CaraRed 34 20 7.4%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 7.4%
1.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Amarillo5 g Amarillo Hops Pellet 7.1 Boil 60 min 20.04 13.5%
7 g Amarillo7 g Amarillo Hops Pellet 7.1 Boil 15 min 13.92 18.9%
13 g Amarillo13 g Amarillo Hops Pellet 7.1 Boil 5 min 10.39 35.1%
12 g Amarillo12 g Amarillo Hops Pellet 7.1 Dry Hop 7 days 32.4%
37 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Biersol Clarification Other Boil 20 min.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 26 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 4.9
Mash volume with grains 5.8
Grain absorption losses -1.4
Remaining sparge water volume (equipment estimates 8.1 L) 5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.8 L) 8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Going into fermentor 5
Total: 10.3  
Equipment Profile Used: System Default
 
Notes

Mash temperature 66-67 degrees for 1 hour. Boil for 1 hour before cooling down to around 20 degrees. Rack to your carboy for secondary fermentation after 1 week. Let it sit in secondary for 10 days before 1-2 weeks of bottle fermentation.

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  • Last Updated: 2019-01-28 16:36 UTC