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Caramel Apple Amber Ale

Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 9 gallons (fermentor volume)
Pre Boil Size: 10.92 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brandon Pflipsen
Hop Utilization: 97%
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)

Created: Wednesday September 4th 2024

Original Gravity:

1.054

Final Gravity:

1.012

ABV (standard):

5.5%

IBU (tinseth):

29.9

SRM (morey):

12.2

Mash pH

5.6

Cost $

n/a

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Brew Log History

Target 65°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13.50 lb	Briess - Brewers Malt 2-Row13.5 lb Brewers Malt 2-Row	37	1.8	76.9%
12 oz	Briess - Victory Malt12 oz Victory Malt	34.5	28	4.3%
10 oz	Caramel / Crystal 60L10 oz Caramel / Crystal 60L	34	60	3.6%
3 oz	American - Blackprinz3 oz Blackprinz	36	500	1.1%
1 lb	Brown Sugar1 lb Brown Sugar - (late boil kettle addition)	45	15	5.7%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	5.7%
0.50 lb	Cane Sugar0.5 lb Cane Sugar	46	0	2.8%
17.56 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Calypso0.5 oz Calypso Hops	Pellet	13	Boil	60 min	14.34	25%
1.50 oz	Calypso1.5 oz Calypso Hops	Pellet	13	Boil	10 min	15.6	75%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Calypso (Pellet)		29.94	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.53 gal	Strike	156 °F	148 °F	60 min
5.55 gal	Batch Sparge	185 °F	165 °F	15 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1.81 g	Gypsum	Water Agt	Mash	1 hr.
2.79 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2.86 g	Epsom Salt	Water Agt	Mash	1 hr.
1.58 g	Baking Soda	Water Agt	Mash	1 hr.
1.33 g	Gypsum	Water Agt	Sparge	15 min.
2.05 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	15 min.
2.11 g	Epsom Salt	Water Agt	Sparge	15 min.
1 each	Whirlfloc	Water Agt	Boil	10 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	2 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 159 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.15 psi Temp: 37 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Amber Balanced

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	15	63	75	40
Mash Chemistry and Brewing Water Calculator

Notes

After fermentation, add 1 gallon of fresh apple cider to the keg and transfer 4 gallons of the fermented beer on top.

Add apple puree and caramel flavoring to taste.

This recipe creates 10 total gallons of 4.4% ABV caramel apple ale split between two (2) five gallon kegs.

*4.4% is pre-calculated based on the beer finishing at 5.5% ABV. This number will need to be adjusted if the finished beer ABV varies from this number.

Last Updated and Sharing

239

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Brews

Public: Yup, Shared
Last Updated: 2024-10-03 20:18 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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Caramel Apple Amber Ale

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