AMERICAN AMBER - Beer Recipe - Brewer's Friend

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AMERICAN AMBER

197 calories 19.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 8.5 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Dan_Kucz
Calories: 197 calories (Per 330ml)
Carbs: 19.7 g (Per 330ml)
Created: Friday September 14th 2018
1.064
1.015
6.5%
22.4
17.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg American - Pale 2-Row1.5 kg Pale 2-Row 37 1.8 65.2%
0.50 kg German - Vienna0.5 kg Vienna 37 4 21.7%
0.10 kg United Kingdom - Pale Chocolate0.1 kg Pale Chocolate 33 207 4.3%
0.20 kg American - Caramel / Crystal 60L0.2 kg Caramel / Crystal 60L 34 60 8.7%
2.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Magnum6 g Magnum Hops Pellet 12.4 Boil 60 min 22.26 37.5%
10 g Willamette10 g Willamette Hops Pellet 4 Boil at 66 °C 3 min 0.15 62.5%
16 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
1.50 g Calcium Chloride Water Agt Mash 1 hr.
0.60 g Epsom Salt Water Agt Mash 1 hr.
0.75 g Gypsum Water Agt Mash 1 hr.
0.30 g Table Salt Water Agt Mash 1 hr.
0.75 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 63 °C 20 min
Temperature -- 66 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 7.1
Mash volume with grains 8.6
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 10.4 L) 7.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14.3 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 8.5
Going into fermentor 8.5
Total: 14.2  
Equipment Profile Used: System Default
 
Notes

Brew Day Collaboration with Anthony, Carolyn, Dan, Jim & Melissa

Initial mash temperature was 3 degrees C above target. Mash temperature was allowed drop to the lower original target of 63 degrees C before adding heat.

Mash was determined to be complete when brix readings stabilized. Approx one hour.

The base water for this recipe was 70% Reverse Osmosis and 30% Richfield Well Water.

Original Gravity (OG) 15.6 brix =Starting Specific Gravity (SG) 1.064

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  • Last Updated: 2019-02-01 23:53 UTC