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American Amber Ale 2

188 calories 19.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Steve Walis
Hop Utilization: 81%
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Sunday June 15th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Brewers Malt 2-Row7 lb Brewers Malt 2-Row 37 1.8 63.6%
2 lb Munich Dark 20L2 lb Munich Dark 20L 34 20 18.2%
1.50 lb Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 13.6%
0.50 lb Torrified Wheat0.5 lb Torrified Wheat 36 2 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Yakima Valley Hops - Cascade0.35 oz Cascade Hops Pellet 9.3 Boil at 199 °F 60 min 10.83 14%
0.30 oz Yakima Valley Hops - Cascade0.3 oz Cascade Hops Pellet 9.5 Boil at 199 °F 30 min 7.29 12%
0.35 oz Yakima Valley Hops - Cascade0.35 oz Cascade Hops Pellet 9.5 Boil at 199 °F 15 min 5.49 14%
0.25 oz Yakima Valley Hops - Cascade0.25 oz Cascade Hops Pellet 9.5 Hop Stand at 175 °F 60 min 10%
0.25 oz Yakima Valley Hops - Cascade0.25 oz Cascade Hops Pellet 9.5 Hop Stand at 170 °F 40 min 10%
0.35 oz Yakima Valley Hops - Cascade0.35 oz Cascade Hops Pellet 6 Hop Stand at 165 °F 30 min 14%
0.65 oz Yakima Valley Hops - Cascade0.65 oz Cascade Hops Pellet 9.5 Hop Stand at 160 °F 20 min 26%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.44 g Gypsum Water Agt Mash 90 min.
1.85 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
1.11 g Epsom Salt Water Agt Mash 90 min.
0.44 g Magnesium Chloride Water Agt Mash 90 min.
0.59 g Canning Salt Water Agt Mash 90 min.
 
Yeast
Propagate Labs - Propagate Labs - Chico Ale Variant 1
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.96 psi       Temp: 68 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
manitou
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 6 65 65 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.4 gal Dough In Temperature 110 °F 110 °F 10 min
Hold - Step 1 Temperature 110 °F 133 °F 25 min
Hold - Step 2 Temperature 133 °F 145 °F 25 min
Hold - Step 3 Temperature 145 °F 158 °F 25 min
Hold - Step 4 Temperature 158 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.22 g | 32.9 qt) 8.53 34.1  
Mash volume with grains (equipment estimates 9.1 g | 36.4 qt) 9.41 37.6  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.9 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.06 20.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Volume into fermentor 5 20  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes
  • Dough in grains at 110°
    90 Minute - Step Mash:
  • Raise temp to 133° (hold for 25 minutes)
  • Raise temp to 145° (hold for 25 minutes)
  • Raise temp to 158° (hold for 25 minutes)
  • Raise temp to 168° (hold for 15 minutes)
    60 Minute Boil
  • 3 Cascade hop adds during the boil (@ 60 min, 30 min, 15 min)
    60 Minute Hop Stand between 175° - 160° during cool down
  • -- 4 Cascade hop adds during the hopstand
  • 1st starts once temp at 175° for 60 min
  • 2nd starts 20 min later at approx 170° for 40 min
  • 3rd starts 10 min later at approx 165° for 30 min
  • 4th starts 10 min later at approx 160° for 20 min
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  • Last Updated: 2025-06-15 19:40 UTC