I'll Bet on MURICA! - Beer Recipe - Brewer's Friend

I'll Bet on MURICA!

193 calories 16.6 g
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 29.5 gallons
Post Boil Size: 28.3 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 193 calories (Per )
Carbs: 16.6 g (Per )
Created: Wednesday August 5th 2020
1.059
1.010
6.3%
34.6
12.3
5.4
20.37
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
31 lb Briess - Brewers Malt 2-Row31 lb Brewers Malt 2-Row 37 1.8 55.8%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 2.7%
5 lb American - Victory5 lb Victory 34 28 9%
5 lb Proximity - Caramunich 605 lb Caramunich 60 34.5 60 9%
7 lb Viking - 2-Row7 lb 2-Row 0.66 / lb
4.62
37 1.8 12.6%
4.70 lb Briess - Bonlander Munich4.7 lb Bonlander Munich 36 10 8.5%
1.34 lb Weyermann - Acidulated Malt1.34 lb Acidulated Malt 1.08 / lb
1.45
27 3.4 2.4%
55.54 lbs / 6.07
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Tettnanger4 oz Tettnanger Hops 0.88 / oz
3.50
Pellet 3.9 Boil 60 min 9.06 30.8%
3 oz Centennial3 oz Centennial Hops Pellet 10 Boil 30 min 13.4 23.1%
3 oz Centennial3 oz Centennial Hops Pellet 10 Boil 15 min 8.65 23.1%
3 oz Centennial3 oz Centennial Hops Pellet 10 Boil 5 min 3.48 23.1%
13 oz / 3.50
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
6 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
6 Each
Cost:
1.80 / each
10.80
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 577 B cells required
10.80 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Berkley, Michigan
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash at 153F for 60 minutes. A mash-out at 168-170F for 15 minutes is recommended, but not necessary. Drain, sparge, and proceed with a 60 minute boil.

Chill to 64-66F and pitch yeast. Ferment at 66F for two weeks before bottling or kegging.

A secondary fermentation for one week to improve clarity and reduce sedimentation is optional.

View Count: 319
Brew Count: 1
Last Updated: 2020-08-11 19:54 UTC

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