Amber Ale (Brickwarmer Holiday Red NB) - Beer Recipe - Brewer's Friend

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Amber Ale (Brickwarmer Holiday Red NB)

181 calories 18.2 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: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewMate
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Tuesday December 13th 2016
1.055
1.013
5.5%
43.4
13.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Maris Otter Malt8 lb Maris Otter Malt 38 4 69.6%
1.50 lb Vienna1.5 lb Vienna 38 3 13%
1 lb Torrified Wheat1 lb Torrified Wheat 35 2 8.7%
8 oz Crystal 808 oz Crystal 80 34 80 4.3%
4 oz Caraamber4 oz Caraamber 37 36 2.2%
4 oz Chocolate, Pale4 oz Chocolate, Pale 30 200 2.2%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 12.5 Boil 60 min 39.35 42.9%
1 oz Styrian Golding1 oz Styrian Golding Hops Pellet 4.4 Boil 10 min 4.01 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.80 tsp Orange Peel Spice Boil --
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Saccharification Rest Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
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  
Remaining sparge water volume (equipment estimates 3.72 g | 14.9 qt) 3.66 14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

O.G: 1.062 READY: 4 WEEKS
Suggested fermentation schedule:

  • 1–2 weeks primary, 1–2 weeks secondary,
    1–2 weeks bottle conditioning
    MASH INGREDIENTS
  • 8 lbs. English Maris Otter
  • 1 lb. Torrefied Wheat
  • 1.5 lbs Ashburne Mild
  • 0.5 lbs. English Dark Crystal
  • 0.25 lbs. Bairds Carastan Malt
  • 0.25 lbs. Fawcett Pale Chocolate Malt
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  • Last Updated: 2018-05-06 12:26 UTC