Mad Jack’s Hoppy Amber Ale | Amber Hybrid Beer Partial Mash - Beer Recipe - Brewer's Friend

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Mad Jack’s Hoppy Amber Ale | Amber Hybrid Beer Partial Mash

209 calories 21.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Homebrewer's Association
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/mad-jacks-hoppy-amber-ale/
Created: Monday October 12th 2020
1.063
1.016
6.2%
39.8
12.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Dry Malt Extract - Amber7 lb Dry Malt Extract - Amber 42 10 76.9%
1 lb Munich Malt1 lb Munich Malt 36 7 11%
0.60 lb American - Caramel / Crystal 80L0.6 lb Caramel / Crystal 80L 33 80 6.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.5%
9.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 9.3 Boil 60 min 31.72 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 6.5 Boil 10 min 8.04 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 6.5 Dry Hop Day 5 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Mash 10 min.
1 tsp Yeast Nutrient Other Mash 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6.67 26.7  
Mash volume with grains 6.84 27.3  
Grain absorption losses (steep / mash) -0.26 -1.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.7 26.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.38 g | 17.5 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 6.67 26.7
Equipment Profile Used: System Default
 
Notes

Boil for 90 minutes with the above hop additions to acquire 5.5 gallons to the fermenter.

Ferment at 63-64°F for 3-5 days, then allow the fermentation temperature to rise naturally to 68°F. Rack to secondary (if desired) after the first week for another 10-14 days. Bottle using the 4oz of corn sugar for priming, or keg.

Fall/Thanksgiving Beer Option:

This beer can easily be made into a delicious Fall/Seasonal beer by replacing the Cascade dry hop with a teaspoon of Jamaican Allspice at flame out. That is all it takes. Remember a little Allspice goes a long way!



All-Grain Ingredient Substitutions
Use the following in place of the malt ingredients listed above.

10.75 lb Maris Otter malt
1 lb Munich malt
1 lb Caramel 80°L malt
0.5 lb Carapils malt
Mash @ 155° for 60 minutes. Sparge with 168° water to obtain 7 gallons pre-boil volume. Follow the directions from recipe above, starting from the boil.

https://www.homebrewersassociation.org/homebrew-recipe/mad-jacks-hoppy-amber-ale/

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  • Last Updated: 2020-10-19 16:27 UTC