Amber/Fabian and Eric - Beer Recipe - Brewer's Friend

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Amber/Fabian and Eric

183 calories 16.1 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 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: me
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday June 24th 2022
1.056
1.010
6.0%
39.9
16.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb Root Shoot Malting - Genie Pale 2-Row19 lb Genie Pale 2-Row 36 2 70.4%
5 lb American - Caramel / Crystal 40L5 lb Caramel / Crystal 40L 34 40 18.5%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 5.6%
1.50 lb German - Melanoidin1.5 lb Melanoidin 37 25 5.6%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 10 Boil 60 min 14.19 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 10.2 Boil 20 min 9.64 16.7%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 10 Boil 15 min 7.04 16.7%
2 oz Amarillo2 oz Amarillo Hops Pellet 9.5 Boil 5 min 5.91 33.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 3.11 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride (anhydrous) Water Agt Mash --
4 g Whirlfloc Fining Boil 15 min.
2 tsp Yeast Nutrient Other Boil 15 min.
 
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) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal Infusion 163 °F 152 °F 60 min
4 gal Batch Sparge 185 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.73 gal (54.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.73 gal (6.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.29 gal (49.14 qt). Suggest reducing strike water volume to 9.84 gal (39.36 qt) and adding 0.29 gal (1.14 qt) sparge/top-off. 10.13 40.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.13 40.5  
Mash volume with grains 12.29 49.1  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 7.23 g | 28.9 qt) 6.5 26  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.73 g | 54.9 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.63 66.5
Equipment Profile Used: System Default
 
Notes

Each of us got approx. 4 gallons and did different yeasts.

I did Belgian

16.2 og (brix); 1.056 (TILT)

6/28/22: SG 1.020, 73 F

7/2/22: SG 1.018, 68 F (ABV = 5%)

7/7/22: SG 1.017, 69 F (ABV = 5.12%); cold crash

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  • Last Updated: 2022-07-07 12:49 UTC