Abigail Adams Amber Ale - Beer Recipe - Brewer's Friend

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Abigail Adams Amber Ale

168 calories 16.9 g 16 oz
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Beer Stats
Method: Extract
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Adapted from Tod Mot from Quincy Ships Brewing Co
Calories: 168 calories (Per 16oz)
Carbs: 16.9 g (Per 16oz)
URL: https://www.greatamericanbeerfestival.com/wp-content/uploads/gabf01_winners.pdf
Created: Saturday August 17th 2019
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OG: 1.060 FG: 1.016 ABV: 5.7% IBU: 32

1.051
1.012
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 80.9%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 12.3%
7.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
7 oz American - Caramel / Crystal 60L7 oz Caramel / Crystal 60L 34 60 5.4%
1.50 oz American - Chocolate1.5 oz Chocolate 29 350 1.1%
0.50 oz American - Black Malt0.5 oz Black Malt 28 500 0.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 20 min 17.03 25%
0.25 oz Domestic Hallertau0.25 oz Domestic Hallertau Hops Pellet 3.9 Boil 20 min 2.03 6.3%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 10 min 4.97 25%
1 oz Liberty1 oz Liberty Hops Pellet 4 Whirlpool 10 min 2.72 25%
0.75 oz Domestic Hallertau0.75 oz Domestic Hallertau Hops Pellet 3.9 Whirlpool 10 min 1.99 18.8%
4 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Steeping -- 160 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.52 g | 26.1 qt) 2.43 9.7  
Mash volume with grains (equipment estimates 6.52 g | 26.1 qt) 2.48 9.9  
Grain absorption losses (steeping) -0.07 -0.3  
Volume increase from sugar/extract (early additions) 0.64 2.6  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.07 -0.3  
Top off amount 0.07 0.3  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.5 10
Equipment Profile Used: System Default
 
Notes
  • Bring 3 gallons of water to 158 degrees.
  • Steep the grains for 20 minutes.
  • Remove the grains from the pot. You may discard the grains and bring the water to a boil.
  • Remove from heat. Add extract and stir until thoroughly dissolved. Return to burner.
  • Boil for a total of 20 minutes. Add hops per schedule above.
  • Chill to less than 100 degrees.
  • Strain and funnel to fermentor.
  • Add cool tap water until desired volume or gravity is reached.
  • Pitch yeast when temperature is less than 72 degress.

  • When fermentation is complete, prime with corn sugar, table sugar or carbonation drops.


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  • Last Updated: 2019-08-17 22:30 UTC