BYO Maple Beer - Beer Recipe - Brewer's Friend

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BYO Maple Beer

131 calories 17.3 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: 5.6875 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 64% (brew house)
Source: BYO Magazine
Hop Utilization: 96%
Calories: 131 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday March 30th 2019
1.039
1.015
3.1%
13.4
12.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb US - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 80.6%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 12.4%
1 oz American - Chocolate1 oz Chocolate 29 350 0.8%
0.50 lb Gladfield - Maltodextrin0.5 lb Maltodextrin 34.5 3 6.2%
8.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Willamette20 g Willamette Hops Pellet 4.5 Boil 60 min 13.37 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.20 gal Maple Sap Water Agt Mash 0 min.
540 ml Maple Syrup Flavor Secondary 0 min.
1.10 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1.10 g Epsom Salt Water Agt Mash 0 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
1.50 oz Oak Chips Flavor Secondary 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Chardon, OH City Water (Ward Laboratories Report)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.2 gal Full volume Infusion -- 160 °F 60 min
Starting Mash Thickness: 1.57 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.57 qt/lb 2.97 11.9  
Mash volume with grains 3.57 14.3  
Grain absorption losses -0.95 -3.8  
Remaining sparge water volume (equipment estimates 4.71 g | 18.8 qt) 3.87 15.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 5.69 22.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.84 27.4
Equipment Profile Used: System Default
"BYO Maple Beer" American Amber Ale beer recipe by BYO Magazine. All Grain, ABV 3.08%, IBU 13.37, SRM 12.82, Fermentables: (Pale 2-Row, Caramel / Crystal 80L, Chocolate, Maltodextrin) Hops: (Willamette) Other: (Maple Sap, Maple Syrup, Calcium Chloride (dihydrate), Epsom Salt, Beer Nutrient, Whirlfloc, Oak Chips)
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  • Last Updated: 2021-03-06 16:11 UTC