Caramel/Sea Salt Ale - Beer Recipe - Brewer's Friend

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Caramel/Sea Salt Ale

213 calories 18.2 g 12 oz
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Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 2.25 gallons (ending kettle volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Triffer
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Thursday March 2nd 2023
1.065
1.011
7.1%
45.8
19.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.15 lb Liquid Malt Extract - Pilsen3.15 lb Liquid Malt Extract - Pilsen 35 2 71.6%
0.50 lb Belgian Candi Sugar - Amber/Brown (60L)0.5 lb Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 11.4%
3.65 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 17%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.39 oz Chinook0.39 oz Chinook Hops Pellet 13 Boil 60 min 45.8 28.1%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Aroma 0 min 36%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Aroma 0 min 36%
1.39 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) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.2 oz       Temp: 68 °F       CO2 Level: 2.52 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
Water added to kettle 2.83 11.3  
Grain absorption losses (steep / mash) -0.09 -0.4  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 3.76 g | 15 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 1.49 g | 6 qt) 2.25 9  
Estimated amount in fermentor 2.25 9  
Total: 2.83 11.3
Equipment Profile Used: System Default
 
Notes
  1. Heat 2.75 Gallons of H2O on high (10) until 140°
  2. @140° turn heat down to medium (5) until temp reaches 155°
  3. @155° turn heat down to low (2) and steep grain for 20 mins (160° max)
  4. Remove grain and discard
  5. Remove from heat and add LME/DME stir until combined
  6. Return to heat and bring to boil. Add remaining ingredients per recipe.

    Candi syrup added with 15 minutes left in boil

    Rim serving glass with salt.
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  • Last Updated: 2023-03-03 00:20 UTC