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Tom Bombidale

Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 21 g (Per 12oz)

Created: Sunday August 9th 2015

Original Gravity:

1.053

Final Gravity:

1.017

ABV (standard):

4.7%

IBU (tinseth):

41.7

SRM (morey):

15.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	United Kingdom - Pale 2-Row8 lb Pale 2-Row	38	2.5	76.2%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	9.5%
1 lb	American - Caramel / Crystal 90L1 lb Caramel / Crystal 90L	33	90	9.5%
0.50 lb	Flaked Wheat0.5 lb Flaked Wheat	34	2	4.8%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Centennial0.5 oz Centennial Hops	Pellet	10	Boil	60 min	19.11	20%
1 oz	Mount Hood1 oz Mount Hood Hops	Pellet	4.8	Boil	30 min	14.1	40%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	15 min	8.53	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Centennial (Pellet)	19.11	20%
1 oz	Mount Hood (Pellet)	14.1	40%
1 oz	Willamette (Pellet)	8.53	40%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.75 qt		Infusion	--	155 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Wyeast - Northwest Ale 1332

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	High
Optimum Temp:	65 - 75 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 205 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

see Amber Ale water calc

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
To 5 gal mash liquor, add 1.5 tsp (6g) CaSO4 80 mL (3.8g) CaCl2 as 0.05 g/mL sol'n 1/4 tsp (1.4g) NaHCO3 To 5 gal sparge liquor, add 8 mL 10% phosphoric acid Then, adjust pH to 5.4 by adding acid drop-wise.
Mash Chemistry and Brewing Water Calculator

Notes

Strike water temp = 170°F (mash goal = 155°F)
T0 =
T30 =
At T=30, add 2 q boiling water PRN for temp <150 (NB: will raise temp 5-6°F)
T60 =

Sparge water temp = 165-175°F
1st runnings:
2nd Runnings:
Sparge enough so that total collected wort (pre-boil) is 7.5 gal

Mash pH =
End-of-lauter pH =
Overall wort pH =

Boil notes:

Time to cool to <80°F =

Lag time:

Duration of primary:

Duration of secondary:

BG =
OG =
FG =

Recipe Photos

Last Updated and Sharing

831

Views

Brews

Public: Yup, Shared
Last Updated: 2015-10-08 21:22 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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