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Left Over Ingredients Amber Dave Ale 7/4/14

Notice: Recipe was deleted by owner
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Steve at Tutsbrew
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)

Created: Saturday April 5th 2014

Original Gravity:

1.052

Final Gravity:

1.010

ABV (standard):

5.4%

IBU (tinseth):

25.4

SRM (morey):

12.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 lb	American - Pale 2-Row3.5 lb Pale 2-Row	37	1.8	32.1%
3 lb	German - Vienna3 lb Vienna	37	4	27.6%
2.20 lb	American - Munich - Light 10L2.2 lb Munich - Light 10L	33	10	20.2%
11 oz	German - Melanoidin11 oz Melanoidin	37	25	6.3%
10 oz	German - CaraMunich I10 oz CaraMunich I	34	39	5.7%
4 oz	German - CaraMunich II4 oz CaraMunich II	34	46	2.3%
3 oz	American - Caramel / Crystal 10L3 oz Caramel / Crystal 10L	35	10	1.7%
3 oz	American - Caramel / Crystal 80L3 oz Caramel / Crystal 80L	33	80	1.7%
2 oz	German - CaraAroma2 oz CaraAroma	34	130	1.1%
2 oz	German - Acidulated Malt2 oz Acidulated Malt	27	3.4	1.1%
174.20 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Amarillo0.25 oz Amarillo Hops	Pellet	9.9	Boil	60 min	8.46	13.5%
0.80 oz	Liberty0.8 oz Liberty Hops	Pellet	4.8	Boil	30 min	10.09	43.2%
0.80 oz	Glacier 0.8 oz Glacier Hops	Pellet	5	Boil	15 min	6.79	43.2%
1.85 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.25 oz	Amarillo (Pellet)	8.46	13.5%
0.80 oz	Liberty (Pellet)	10.09	43.2%
0.80 oz	Glacier (Pellet)	6.79	43.2%
1.85 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	Single rest. Stir once, early.	Temperature	--	153 °F	65 min
5 gal	Batch Sparge.	Sparge	--	168 °F	10 min
Starting Mash Thickness: 1.47 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	10 min.
0.50 tsp	Wyest yeast nutrient		Other	Boil	10 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	59 - 75 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Name the water? Brodeaux water.

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
94	7	27	112	99	71
Distilled water (tap water here varies) STIR INTO MASH: 0.5 tsp (2.0g) gypsum (CaSO4) 0.2 tsp (1.0g) Epsom salt (MgSO4) 0.8 tsp (3.5g) calcium chloride (CaCl) 0.3 tsp (1.5g) baking soda (NaHCO3) 0.8 tsp (3.0g) Chalk (CaCO3) Sparge: A little CaSO4 and CaCl in sparge water will help drop pH a little. Stirring the above into some cool water before stirring into mash or or putting into sparge water kettle will help with dissolving. **Shoot for mash pH that is >/=.3 higher than desired when using BT. ie: If wanting 5.2 actual mash pH then adjust this software to predict 5.5 or 5.6 at room temp.
Mash Chemistry and Brewing Water Calculator

Notes

**Used chalk and took resulting water calcs as face value. Found since that need to dissolve it with CO2, thus it had no effect making pH much lower than predicted. Will use pickling lime hereafter. I did remove the chalk addition from the brew water calc.

~~In honor of my brother, David.
~Recommend stirring mash early on.
~Hop pellet additions of =/<15 minutes are to be crushed before adding.
~Aerate wort well. Repeat. ...& again.
~1.5 packs US-05, re-hydrated.
~Primary fermenter for about 3 weeks. First 4-5 days at 62F, then raise to 65-66F remainder.
~Cold crash for 2-3 days at 40F before transferring to keg.
~2.1 volumes carbonation at 44F is 10psi.
US-05 has been attenuating for me at about 80%.
**Brewed 7/4/14. Kegged 7/23/14. FG at 1.008, attenuated at 85%!!! ***