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MyCrack@MENTORS-amber

162 calories 16 g 330 ml
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.6 liters
Post Boil Size: 19.9 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Brian
No Chill: 20 minute extended hop boil time
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created Thursday January 6th 2022
1.053
1.012
5.3%
48.3
17.4
5.4
24.04
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Barrett Burston - Ale Malt3.3 kg Ale Malt 2.20 / kg
7.26
36.8 2.8 74.8%
0.22 kg Dingemans - Biscuit0.22 kg Biscuit 4.90 / kg
1.08
34.5 22 5%
0.22 kg Gladfield - Vienna Malt0.22 kg Vienna Malt 4.00 / kg
0.88
37.4 3.45 5%
0.22 kg Flaked Wheat0.22 kg Flaked Wheat 6.00 / kg
1.32
34 2 5%
160 g Simpsons - Crystal Extra Dark160 g Crystal Extra Dark 0.01 / g
1.12
31.7 178.56 3.6%
0.22 kg Weyermann - Caramunich Type 10.22 kg Caramunich Type 1 6.00 / kg
1.32
33.5 35 5%
70 g United Kingdom - Roasted Barley70 g Roasted Barley 29 550 1.6%
4.41 kg / 12.98
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum (11 AA) / 17 Grams7 g Magnum (11 AA) / 17 Grams Hops 0.08 / g
0.56
Pellet 11 First Wort 60 min 10.72 5.5%
15 g Cascade15 g Cascade Hops 0.09 / g
1.28
Pellet 4.8 Boil 5 min 6.34 11.8%
15 g Centennial15 g Centennial Hops 0.09 / g
1.35
Pellet 10.9 Boil 5 min 14.39 11.8%
45 g Cascade45 g Cascade Hops 0.09 / g
3.83
Pellet 4.8 Whirlpool 0 min 5.14 35.4%
45 g Centennial45 g Centennial Hops 0.09 / g
4.05
Pellet 10.9 Whirlpool 0 min 11.68 35.4%
127 g / 11.06
 
Mash Guidelines
Amount Description Type Temp Time
23.6 L Infusion 65 °C 60 min
5 L Sparge -- 10 min
Starting Mash Thickness: 6.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
15 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18.3 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 275 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-
69.2 4.1 14.8 75 86.3 30.6
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
Quick Water Requirements
Water Liters
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units  
Strike water volume at mash thickness of 3.11 qt/lb 7.6
Grain absorption losses -1.2
Remaining sparge water volume (equipment estimates 0.64 g | 2.6 qt) 0.3
Mash Lauter Tun losses -0.2
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 6.5
Boil off losses -1.5
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 5.3
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.4
Going into fermentor 5.5
Total: 28.7  
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: 2022-01-08 04:31 UTC
  • Snapshot Created: 2022-01-06 03:37 UTC
  • Link To Parent Recipe