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Copper Ale

151 calories 14.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.81 gallons
Post Boil Size: 5.31 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Saturday November 28th 2020
1.046
1.010
4.7%
27.6
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 38.4%
4 lb Weyermann - Vienna Malt4 lb Vienna Malt 37 3.5 38.4%
8 oz Dingemans - Aromatic Malt8 oz Aromatic Malt 36.3 19 4.8%
8 oz Briess - Bonlander Munich Malt 10L8 oz Bonlander Munich Malt 10L 36 10 4.8%
8 oz Briess - Caramel Munich 60L8 oz Caramel Munich 60L 35.4 60 4.8%
8 oz Weyermann - Rye Malt8 oz Rye Malt 36 3.7 4.8%
4 oz Maltodextrin4 oz Maltodextrin 39 0 2.4%
2.50 oz American - Roasted Barley2.5 oz Roasted Barley 33 300 1.5%
166.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 12 Boil at 212 °F 60 min 24.68 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 3.5 Boil at 212 °F 5 min 2.87 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
0.50 tsp Calcium Chloride (anhydrous) Water Agt Boil 0 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 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
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.31 33.2  
Mash volume with grains 9.12 36.5  
Grain absorption losses -1.27 -5.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume 6.81 27.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.31 21.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.31 g | 21.2 qt) 5.25 21  
Total: 8.31 33.2
Equipment Profile Used: System Default
 
Notes

Next time, use Red X malt in place of some munich and 2-row?

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  • Last Updated: 2023-12-31 20:42 UTC