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4Gs Amber (IPA) Double Batch #3

133 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.51 gallons
Post Boil Size: 12.26 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 133 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Saturday June 5th 2021
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OG: 1.049 FG: 1.009 ABV: 5.3% IBU: 28

1.041
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pale Ale Malt 2-Row5 lb Pale Ale Malt 2-Row 36.8 3.5 29.9%
5 lb Viking - Pilsner Malt5 lb Pilsner Malt 37 1.9 29.9%
4 lb Viking - Wheat Malt4 lb Wheat Malt 38 2.5 23.9%
1 lb Viking - Caramel 1501 lb Caramel 150 35 76.2 6%
1 lb Honey Malt1 lb Honey Malt 37 25 6%
0.75 lb Viking - Caramel 3000.75 lb Caramel 300 35 152.4 4.5%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 60 min 7.62 12.5%
2.50 oz Amarillo2.5 oz Amarillo Hops Pellet 8.6 Boil 10 min 13.82 31.3%
1.50 oz BSG - Sabro1.5 oz Sabro Hops Pellet 14 Boil 2 min 3.15 18.8%
1 oz Zamba1 oz Zamba Hops Pellet 10 Dry Hop 4 days 12.5%
1 oz Harlequin1 oz Harlequin Hops Pellet 9.5 Dry Hop 4 days 12.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 4 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Oxford Michigan USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.16 gal Strike 165 °F 152 °F 60 min
4.5 gal Batch Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.69 gal (54.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.69 gal (6.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 5.23 20.9  
Mash volume with grains 6.57 26.3  
Grain absorption losses -2.09 -8.4  
Remaining sparge water volume (equipment estimates 10.8 g | 43.2 qt) 10.62 42.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.69 g | 54.8 qt) 13.51 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.26 49  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.26 g | 49 qt) 12 48  
Total: 15.85 63.4
Equipment Profile Used: System Default
 
Notes

Dry hop one of the fermentors and not the other so there will be an amber and an hoppy amber

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  • Last Updated: 2021-08-25 23:49 UTC