Cliffy Beer - Beer Recipe - Brewer's Friend

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Cliffy Beer

169 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8.8 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Tim Crawford
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday September 16th 2013
1.051
1.014
4.9%
57.3
13.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb American - Pale 2-Row8.25 lb Pale 2-Row 37 1.8 70.2%
1.50 lb German - Vienna1.5 lb Vienna 37 4 12.8%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8.5%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.3%
0.50 lb United Kingdom - Dextrine Malt0.5 lb Dextrine Malt 33 1.8 4.3%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 30 min 49.32 66.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 7.96 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-56
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Anchorage Alaska
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 5 6 4 20 102
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.33 qt Recirculate Continuously Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.41 17.6  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 3.93 g | 15.7 qt) 6.11 24.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 8.8 35.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 10.52 42.1
Equipment Profile Used: System Default
 
Notes

Add ph balancer to mash
Mash at 152F Recirculate Continuously
Strike with 165-170F
Heat Exchanger 158F
Add seawed at end

Grain Temp 60 65F 70F
MASH Water Dough. 162 166F 164F
8.8 gallons -5.5 for mash

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  • Last Updated: 2015-06-28 14:23 UTC