Kitchen Sink Amber ale - Beer Recipe - Brewer's Friend

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Kitchen Sink Amber ale

171 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.05 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 10.9 °P (recipe based estimate)
Post Boil Gravity: 13.0 °P (recipe based estimate)
Efficiency: 72% (brew house)
Source: Aaron Boroskin
Hop Utilization: 98%
Calories: 171 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Saturday June 22nd 2019
13.0 °P
2.3 °P
5.7%
28.4
14.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb United Kingdom - Crystal 60L0.5 lb United Kingdom - Crystal 60L 34 60 4.6%
2 oz German - CaraFoam2 oz German - CaraFoam 37 1.8 1.2%
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 64.6%
2 oz American - Organic Chocolate Malt2 oz American - Organic Chocolate Malt 33.6 350 1.2%
8.60 oz American - Aromatic Malt8.6 oz American - Aromatic Malt 35 20 5%
2 oz American - Aromatic Malt2 oz American - Aromatic Malt 35 20 1.2%
12.80 oz American - Pale 2-Row12.8 oz American - Pale 2-Row 37 1.8 7.4%
12.80 oz Flaked Wheat12.8 oz Flaked Wheat 34 2 7.4%
8.60 oz German - Munich Dark8.6 oz German - Munich Dark 37 15.5 5%
4.50 oz Belgian - Special B4.5 oz Belgian - Special B 34 115 2.6%
173.30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Leaf/Whole 11 Whirlpool at 170 °F 20 min 3 16.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop Day 60 16.7%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop Day 60 16.7%
1 oz Citra1 oz Citra Hops Leaf/Whole 11 Boil 10 min 12.96 16.7%
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 8.6 Boil 10 min 10.13 16.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 170 °F 20 min 2.34 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Tablets Water Agt Boil 5 min.
4 tsp yeast nutrient Water Agt Boil 5 min.
2 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 6 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.93 psi       Temp: 47 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Clarksburg Neutralized Well Water
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
16.2 qt Saccharafication Rest Infusion -- 150 °F 60 min
18.2 qt Batch Sparge Sparge -- 185 °F 15 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 4.06 16.2  
Mash volume with grains 4.93 19.7  
Grain absorption losses -1.35 -5.4  
Remaining sparge water volume (equipment estimates 4.69 g | 18.8 qt) 4.59 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.05 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.58 g | 22.3 qt) 5.9 23.6  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.83 g | 23.3 qt) 5.5 22  
Total: 8.65 34.6
Equipment Profile Used: System Default
 
Notes

Target pH = 5.4
0.1 reduction = 1.8ml lactic acid
0.1 increase = 1.2g slaked lime


covered low-boil for first 30 minutes, followed by 30 minutes uncovered low-boil

batch sparge

Yeast Hydration Instructions:
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (8 oz for two packs) at 77°F to 84°F (25 to 29 °C). Do not stir. Leave to rest 15 to 30 minutes. Then, gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

Do a forced ferment test

open fermentation (no airlock, just loosely cover with sanitized tinfoil)

Diacetyl rest: Increase temp to 72 degrees when fermentation is nearly complete (based on forced ferment test)

Dry Hop addition is really a keg hop. Place hops in sanitized nylon bag, then into keg purged of CO2. Wait 20 minutes, then open the pressure release valve to vent O2 that rose to the top of the keg. Rack the beer into the purged keg.

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  • Last Updated: 2020-03-30 19:27 UTC