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MentoRed 5 gallons

182 calories 19 g 16 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Brian
Calories: 182 calories (Per 16oz)
Carbs: 19 g (Per 16oz)
Created: Monday December 20th 2021
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1.055
1.014
5.4%
31.8
15.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pale Ale8 lb Pale Ale 39 2.3 76.1%
0.50 lb American - Vienna0.5 lb Vienna 35 4 4.8%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 4.8%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 4.8%
0.50 lb American - Victory0.5 lb Victory 34 28 4.8%
5.40 oz American - Caramel / Crystal 120L5.4 oz Caramel / Crystal 120L 33 120 3.2%
2.70 oz American - Roasted Barley2.7 oz Roasted Barley 33 300 1.6%
10.51 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Yakima Chief Hops - German Magnum0.35 oz German Magnum Hops Pellet 13.5 Boil 60 min 17.95 10.4%
1 oz American Blend1 oz American Blend Hops Pellet 6.5 Boil 10 min 8.95 29.9%
1 oz American Blend1 oz American Blend Hops Pellet 6.5 Boil 5 min 4.92 29.9%
1 oz American Blend1 oz American Blend Hops Pellet 6.5 Hop Stand at 165 °F 20 min 29.9%
3.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Sparge 1 hr.
0.50 each Campden Tablet Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
15 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
I filter my water and use metabisulphite as an Oxygen scrubber and to remove chlorine. Adjust your water however you choose, just make sure you address any chlorine or chloramine.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.2 gal Sac Rest Strike 166 °F 154 °F 60 min
4.4 gal Fly Sparge Sparge 178 °F 165 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.28 13.1  
Mash volume with grains (equipment estimates 4.09 g | 16.3 qt) 4.12 16.5  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.12 g | 20.5 qt) 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Going into fermentor 5.25 21  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

American Blend is usually a blend of Cascade and Centennial. Have used Amarillo, Mosaic and Falconers Flight with good results. Just not an overpowering hop like Citra or Chinook.
Hop stand hops go in @ 180°, continue cooling until 165°, whirlpool for a minute and rest for 20 minutes. Continue to cool to 65°, transfer leaving Trub behind, aerate and pitch. Keep fermentation @ 65° for 3 days then raise to 68°. After 1 week, raise to 70-72° for another week. If you cold crash, make sure to prevent any oxygen ingress.

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  • Last Updated: 2021-12-20 14:07 UTC