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Amber Ale

Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Better Beer by Emma Christensen
Hop Utilization: 98%
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Sunday October 17th 2021

American Amber Ale

by Megary

OG: 1.056 FG: 1.013 ABV: 5.7% IBU: 29

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

5.0%

IBU (tinseth):

32.2

SRM (morey):

15.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 lb	American - Pale Ale3.5 lb Pale Ale	37	3.5	50%
2.63 lb	Briess - Caramel Malt - 20L2.625 lb Caramel Malt - 20L	35	20	37.5%
0.88 lb	German - CaraMunich II0.875 lb CaraMunich II	34	46	12.5%
7 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Cluster15 g Cluster Hops	Pellet	6.5	Boil	60 min	20.03	33.3%
15 g	Cluster15 g Cluster Hops	Pellet	6.5	Boil	20 min	12.13	33.3%
15 g	Cluster15 g Cluster Hops	Pellet	6.5	Boil	0 min		33.3%
45 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
45 g	Cluster (Pellet) 45 g Cluster (Pellet) Hops		32.16	99.9%
45 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11 qt	Mash	Infusion	163 °F	152 °F	60 min
7 qt	Dunk sparge	Sparge	170 °F	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Baking Soda	Water Agt	Mash	0 min.
0.50 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
0.75 tsp	Gypsum	Water Agt	Mash	0 min.
0.25 tsp	Lactic acid	Water Agt	Mash	0 min.
0.22 ml	Lactic acid	Water Agt	Sparge	0 min.
0.75 tsp	Irish Moss	Fining	Boil	15 min.
0.38 tsp	Yeast Nutrient	Other	Boil	15 min.
0.35 ml	Brewers Clarex	Fining	Primary	0 min.

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.5 (M cells / ml / ° P) 82 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 79.4g/3 gal Temp: 68 °F CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

3.5 gallon recipe scaled from a 5 gallon recipe.

Mash pH calculated to be 5.40 without sparge water.

Sparge water acidified to pH 5.4

Target final wort volume is 3.5 gallons in 5 a gallon carboy primary fermentor. Measure wort gravity in Gigawort after boiling and cooling (68F). Transfer wort to primary fermentor. The volume will be less than the 3.5 gallon target. Using the Dilution and Boil Off calculator determine the amount of source water needed to dilute to target gravity. Regardless, the wort volume should end up between 3.25 and 3.5 gallons.

At 10-days to 2 weeks transfer 3 gallons off of trub to a 3 gallon carboy. Let it condition for 2 weeks before bottling.

32 x 12 oz. bottle yield from 3 gallons of beer.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-03-04 01:46 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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