Brewer's Friend

Print

810 Amber

169119 calories 17677.7 g 330 L
brewer logo
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 37 liters (fermentor volume)
Pre Boil Size: 46 liters
Post Boil Size: 37 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Don
Hop Utilization: 97%
Calories: 169119 calories (Per 330L)
Carbs: 17677.7 g (Per 330L)
Created: Monday July 14th 2025
1.055
1.014
5.3%
34.9
14.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg Canada Malting - CMC 2-ROW MALT7.5 kg CMC 2-ROW MALT 36 1.75 83.3%
0.70 kg Weyermann - Munich Type II (Dark)0.7 kg Munich Type II (Dark) 37 10 7.8%
0.70 kg Briess - Caramel Malt - 80L0.7 kg Caramel Malt - 80L 35 80 7.8%
0.10 kg Thomas Fawcett - Chocolate Malt0.1 kg Chocolate Malt 32.2 420 1.1%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
49 g Cascade49 g Cascade Hops Pellet 6.1 First Wort 0 min 26.57 30.4%
28 g Mandarina Bavaria28 g Mandarina Bavaria Hops Pellet 10 Boil at 100 °C 10 min 4.92 17.4%
42 g Mount Rainier42 g Mount Rainier Hops Pellet 6.2 Boil at 100 °C 5 min 3.41 26.1%
42 g Cascade42 g Cascade Hops Pellet 6.1 Boil 0 min 26.1%
161 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 377 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.57 bar       Temp: 15 °C       CO2 Level: 2.52 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
29 L Single Infusion 70 °C 66 °C 60 min
30 L Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 28.8
Mash volume with grains 34.7
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 24.6 L) 27.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 43.5 L) 46
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 37
Going into fermentor 37
Total: 55.9  
Equipment Profile Used: System Default
 
Notes

Mashout 74 deg C 10 mins Wyeast 1272 Am Ale 11 Best before Jan.12/26 Brewdate Jul.20/25 Chocolate malt in mesh bag steeped briefly before mash to add redish color only. I didn't know how to keep it out of the fermentables list so it has no effect on ABV and SRM.

Last Updated and Sharing
 
79
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-08-10 14:15 UTC