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Maple Amber Ale

Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)

Created: Wednesday September 4th 2024

Tall Ship Clone

by Water'n'Wine Truro

OG: 1.049 FG: 1.012 ABV: 4.8% IBU: 31

Amber for Randy

by kkleparek

OG: 1.062 FG: 1.014 ABV: 6.3% IBU: 32

Leilani Amber Ale

by JBWinchesterBrewingCompany

OG: 1.060 FG: 1.013 ABV: 6.1% IBU: 28

Original Gravity:

1.051

Final Gravity:

1.009

ABV (standard):

5.5%

IBU (tinseth):

27.0

SRM (morey):

12.3

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Simpsons - Finest Pale Ale Golden Promise8 lb Finest Pale Ale Golden Promise	37	2.4	72.7%
12 oz	Weyermann - Munich Type I12 oz Munich Type I	38	6	6.8%
0.50 lb	German - CaraFoam0.5 lb CaraFoam	37	1.8	4.5%
12 oz	Briess - Caramel Malt - 80L12 oz Caramel Malt - 80L	35	80	6.8%
16 oz	Maple Syrup16 oz Maple Syrup - (late boil kettle addition)	30	35	9.1%
176 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Liberty1 oz Liberty Hops	Pellet	4.2	Boil	60 min	16.48	50%
1 oz	BSG - Warrior1 oz Warrior Hops	Pellet	15.5	Whirlpool	0 min	10.55	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Liberty (Pellet)	16.48	50%
1 oz	BSG - Warrior (Pellet)	10.55	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.16 gal		Strike	163 °F	149 °F	60 min
	Begin recirculation through coil.	Vorlauf	--	--	40 min
4.4 gal		Sparge	170 °F	160 °F	30 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.66 oz	maple extract, olive nation	Flavor	Bottling	0 min.
0.50 tsp	Irish Moss	Fining	Boil	10 min.
0.50 tsp	BSG - Fermax Yeast Nutrient	Other	Boil	10 min.
5 g	sea salt	Flavor	Bottling	0 min.
1 tsp	gypsum (calcium sulfate)	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 5 oz Temp: 68 °F CO₂ Level: 2.52 Volumes

Target Water Profile

Boston

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	10	110	140	100	75
4 g Chalk, 2.5 g Gyp, 6g CaCl, 6 g Epsom, 7 g kosher salt. Add to 10 gal dechlor tap water source Boston Municipal
Mash Chemistry and Brewing Water Calculator

Notes

Infuse at 149F for 60 minutes.
Begin vorlauf at 40 minutes.
Sparge at 30 minutes. Collect 7 gallons.

Drain to kettle and boil 60 minutes.
Add hops and additions according to schedule.

Rehydrate yeast with sterilized water.

Chill to 65F

Ferment at 68

Prime, flavor and bottle. add .7 oz. / 19 ml maple flavor at bottling

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-09-24 21:11 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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