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177 calories 15.8 g 12 oz
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Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 30% (steeping grains only)
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Friday January 29th 2021
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OG: 1.054 FG: 1.010 ABV: 5.8% IBU: 26

1.054
1.010
5.7%
31.3
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Pale Ale3 lb DME Pale Ale 45 6 50%
3 lb Briess - DME Traditional Dark3 lb DME Traditional Dark 44.6 30 50%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 27.88 80%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Aroma 15 min 3.46 20%
1.25 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.8 oz       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.1 g | 24.4 qt) 5.55 22.2  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 5.55 22.2
Equipment Profile Used: System Default
 
Notes

Bring 6 gallons water to a boil. Add extract and first hop addition. Boil for one hour, adding second hop addition 15 minutes before flame out. Remove from heat and cool as quickly as possible to 75 F., stirring to ensure even cooling.

Transfer to sanitized fermentor, pitch yeast and oxygenate. Ferment for 2 weeks minimum at 66 - 72 F.

Prepare priming solution by boiling 2/3 cups sugar in 2 cups water then cool to room temperature. If secondary bottling container used, first pour priming solution into bottling container then siphon beer into container. If bottling directly from fermentor, slowly pour priming solution into fermentor then gently stir.

Bottle and allow to condition for 2 weeks in a dark place at room temperature.

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  • Last Updated: 2021-01-29 15:55 UTC