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Amber/Red Ale Experiment 1

177 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.100 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Thursday May 15th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 69.6%
1 lb Honey Malt1 lb Honey Malt 37 25 8.7%
1 lb Munich1 lb Munich 37 6 8.7%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 8.7%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 30 min 25.47 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Aroma 10 min 5.61 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
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) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12       Temp: 47 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion 154 °F 154 °F 60 min
Mashout Temperature 154 °F 167 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (4.69 g). Reduce mash thickness to 1.62 qt/lb or increase pre-boil volume to 3.34 g.    
Strike water volume at mash thickness of 1.75 qt/lb 5.03 20.1  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.69 18.8
Equipment Profile Used: System Default
 
Notes

This is the first experiment in trying to reproduce Dave Miller’s “Red Springs Ale” at the Blackstones Brewery in Nashville. It has been over 25 years but it will give me a goal in my brewery. For me it was one of the best beers I ever had. I expect the first several attempts to be rather clumsy.

My recollection is as follows:

The color was a reddish amber color.

The aroma was balanced between the hops and the malt.

The flavor though well balanced leaned toward showcasing the malt.


Tasting Notes:

As far as recreating the beer I had in mind this beer missed by a mile.

However, it turned out to be a neighborhood favorite.

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  • Last Updated: 2025-10-26 14:39 UTC