Amber Ale - Beer Recipe - Brewer's Friend

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Amber Ale

188 calories 18.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Thursday October 24th 2013
1.057
1.013
5.8%
47.4
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 74.4%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 14.9%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 5.6%
4 oz American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L 33 80 1.9%
4 oz German - Melanoidin4 oz Melanoidin 37 25 1.9%
2 oz American - Chocolate2 oz Chocolate 29 350 0.9%
1 oz United Kingdom - Black Patent1 oz Black Patent 27 525 0.5%
215 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 47.37 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp calcium chloride Water Agt Mash --
0.50 tsp gypsum Water Agt Mash --
0.50 tsp epsom salt Water Agt Mash --
5 tsp super ferment Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 239 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: your choice       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Brew salts are added to mash and sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Infusion -- 152 °F 60 min
8 qt Fly Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.47 g | 37.9 qt) 9.93 39.7  
Mash volume with grains (equipment estimates 10.54 g | 42.2 qt) 11 44  
Grain absorption losses -1.68 -6.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.93 39.7
Equipment Profile Used: System Default
 
Notes

Used harvested yeast slurry from previous batch.
Primary fermentation for 10 days.
Secondary fermentation for 14 days.
Cold crash for 3 days, add gelatin and cold crash an additional 3 days.
Rack to keg.

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  • Public: Yup, Shared
  • Last Updated: 2013-10-24 19:21 UTC