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American Amber #6

Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)

Created: Sunday October 6th 2024

Original Gravity:

1.047

Final Gravity:

1.011

ABV (standard):

4.7%

IBU (tinseth):

20.0

SRM (morey):

14.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.51 kg	Briess - Pale Ale Malt 2-Row3.51 kg Pale Ale Malt 2-Row	36.8	3.5	76%
0.37 kg	Simpsons - DRC0.37 kg DRC	34.7	115	8%
0.37 kg	Simpsons - Amber Malt0.37 kg Amber Malt	31.8	20.8	8%
0.37 kg	Munich Malt0.37 kg Munich Malt	36.8	7.87	8%
4.62 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14.36 g	Citra14.36 g Citra Hops	Pellet	11	Boil	20 min	8.43	23.5%
20 g	Cascade20 g Cascade Hops	Pellet	7	Boil	10 min	4.47	32.7%
26.81 g	Citra26.81 g Citra Hops	Pellet	11	Whirlpool	0 min	7.08	43.8%
61.17 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
41.17 g	Citra (Pellet) 41.17 g Citra (Pellet) Hops	15.51	67.3%
20 g	Cascade (Pellet) 20 g Cascade (Pellet) Hops	4.47	32.7%
61.17 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	10 min.
1.06 tsp	Yeast Nutrient		Other	Boil	5 min.

Yeast

White Labs - American Ale Yeast Blend WLP060

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Medium
Optimum Temp:	68 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.52 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

American Amber
19L Batch size

Equipment:
High Gravity BIAB

Targets:
ABV: 5.1%, OG: 1.050, FG: 1.011, PBG: 1.041

Ingredients:

1 Campden tablet
3 mL Lactic acid 88%
3.51 kg Pale Malt (2 Row) US (2.0 SRM) 75.9 %
0.37 kg Simpsons DRC (142.0 SRM) 8.1 %
0.37 kg Amber Malt (22.0 SRM) 8.0 %
0.37 kg Munich Malt (9.0 SRM) 8.0 %
14.36 g Citra [13.80 %] - Boil 20.0 min 14.9 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins)
20.00 g Cascade [6.90 %] - Boil 10.0 min 6.2 IBUs
1.06 tsp Yeast Nutrient (Boil 5.0 mins)

26.81 g Citra [13.80 %] - Steep/Whirlpool 15.0 min 11.4 IBUs
1L starter of American Ale Yeast Blend (White Labs #WLP 060)

Strike water: 29.44L @156ºF
Mash 60 minutes @152ºF
Mashout 10 minutes @ 170ºF
Pump recirc whole mash
Squeeze bag

PBG: 1.045
PBV: 27L

60 Minute boil following above hop schedule

PostBV:23L
OG: 1.049

Pitched yeast and fermented at 68º-72ºF in the Fast Ferment

Brewed March 6 2017
Cold Crashed March 12
Transferred to a bright keg and fined with gelatine
FG:1.009 (ABV 5.0%)

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-10-06 10:55 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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