Pratt Brewing Amber Ale - Beer Recipe - Brewer's Friend

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Pratt Brewing Amber Ale

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 43 gallons (ending kettle volume)
Pre Boil Size: 45 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 77% (ending kettle)
Hop Utilization: 97%
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Saturday July 1st 2023
1.053
1.012
5.5%
36.8
13.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 lb US - Pale 2-Row50 lb Pale 2-Row 37 1.8 61.7%
17 lb Weyermann - Abbey Malt17 lb Abbey Malt 36.8 17 21%
8 lb Weyermann - CaraAmber8 lb CaraAmber 37 27 9.9%
6 lb Weyermann - CaraRye6 lb CaraRye 33 75 7.4%
81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.75 oz Nugget2.75 oz Nugget Hops Pellet 15.2 Boil 60 min 17.79 13.1%
3 oz Simcoe3 oz Simcoe Hops Pellet 12.7 Boil 10 min 5.88 14.3%
2.10 oz Cascade2.1 oz Cascade Hops Pellet 6.8 Boil 10 min 2.2 10%
3 oz Simcoe3 oz Simcoe Hops Pellet 12.7 Boil 5 min 3.23 14.3%
2.10 oz Cascade2.1 oz Cascade Hops Pellet 6.8 Boil 5 min 1.21 10%
4 oz Simcoe4 oz Simcoe Hops Pellet 12.7 Whirlpool at 205 °F 5 min 4.16 19%
4.10 oz Cascade4.1 oz Cascade Hops Pellet 6.8 Whirlpool at 205 °F 5 min 2.28 19.5%
21.05 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
170 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 1599 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
57 11 30 53 110 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.5 gal Infusion 169 °F 156 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 44.99 gal (179.94 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 32.99 gal (131.94 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 33.82 gal (135.27 qt). Suggest reducing initial water volume to 5.52 gal (22.08 qt) and adding 21.82 gal (87.27 qt) sparge/top-off. 27.34 109.4  
Strike water volume at mash thickness of 1.35 qt/lb 27.34 109.4  
Mash volume with grains 33.82 135.3  
Grain absorption losses -10.13 -40.5  
Remaining sparge water volume 28.04 112.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 45 180  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.49 -1.9  
Post boil volume 43 172  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Estimated amount in fermentor 42.7 170.8  
Total: 55.38 221.5
Equipment Profile Used: System Default
 
Notes

Nice piney-citrusy hop note on this one. Not abrasive at all. Blends nicely with the toasty caramel notes. Would be interested to know what more abbey Malt would bring to the table. Bring out more nut/chocolate flavors?

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  • Last Updated: 2023-08-08 21:44 UTC