Hair of the Dawg amber ale - Beer Recipe - Brewer's Friend

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Hair of the Dawg amber ale

160 calories 17.2 g 330 ml
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Thursday April 11th 2019
1.052
1.014
5.0%
25.3
22.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.20 kg American - Pale 2-Row4.2 kg Pale 2-Row 37 3.31 77.1%
0.34 kg American - Caramel / Crystal 20L0.34 kg Caramel / Crystal 20L 35 51.87 6.2%
0.23 kg American - Caramel / Crystal 120L0.227 kg Caramel / Crystal 120L 33 318.73 4.2%
0.23 kg United Kingdom - Amber0.227 kg Amber 32 70.55 4.2%
0.45 kg American - Munich - Light 10L0.45 kg Munich - Light 10L 33 25.19 8.3%
5.44 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cascade10 g Cascade Hops Pellet 7 Boil 60 min 9.16 11.1%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 10 min 6.64 22.2%
20 g Centennial20 g Centennial Hops Pellet 10 Boil 10 min 9.49 22.2%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 0 min 22.2%
20 g Centennial20 g Centennial Hops Pellet 10 Boil 0 min 22.2%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
1.80 g Table Salt Water Agt Mash 1 hr.
1.21 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Temperature -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.5 L) 38.3
Mash volume with grains (equipment estimates 38.1 L) 41.9
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Volume into fermentor 22
Total: 38.3  
Equipment Profile Used: System Default
 
Notes

Beer took about 26hrs to kick off and it started pretty slowly but after checking it at the 4 day mark the ferment must have been roaring cause there was yeast all up the fermentor, even hitting the inside of the lid.
At day 11/12 it had hit the predicted gravity so i pushed the temp up to 21 to aid the yeast in cleaning up after them selves.
Got better with more time in the keg in the fridge

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  • Last Updated: 2019-08-16 09:39 UTC