Velvet Antler Amber Clone II - Beer Recipe - Brewer's Friend

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Velvet Antler Amber Clone II

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 10.8 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Sunday January 5th 2020
1.048
1.011
5.0%
23.3
14.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb US - Pale 2-Row14 lb Pale 2-Row 37 1.8 65.1%
4 lb American - Caramel / Crystal 60L4 lb Caramel / Crystal 60L 34 60 18.6%
1 lb Niagara Malt - Munich Light1 lb Munich Light 25 10 4.7%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 2.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 4.7%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.7%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 60 min 23.31 40%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Aroma 0 min 60%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Other Boil 5 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.96 psi       Temp: 68 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
68 14 19 36 14 111
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 163 °F 152 °F 60 min
9 gal Sparge 170 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.14 gal (52.58 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.14 gal (4.58 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.06 32.3  
Mash volume with grains (equipment estimates 9.58 g | 38.3 qt) 9.78 39.1  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 8.02 g | 32.1 qt) 7.88 31.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.14 g | 52.6 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 10.8 43.2  
Top off amount 0.2 0.8  
Going into fermentor 11 44  
Total: 15.94 63.8
Equipment Profile Used: System Default
 
Notes

Ingredients bought from Fermentation Station in Knoxville, TN.
1xWLP001 & 1xWLP060 because they didn't have 2 vials of WLP001.
Starter was made on brew day, so approx 6-8 hrs of starter time.

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  • Last Updated: 2021-09-01 19:27 UTC