ApplesVT All Grain Amber Ale - Beer Recipe - Brewer's Friend

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ApplesVT All Grain Amber Ale

181 calories 17.5 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: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Saturday March 4th 2017
1.055
1.012
5.7%
32.9
14.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Ale10 lb Pale Ale 37 3.5 84.4%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 4.2%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 4.2%
0.35 lb American - Caramel / Crystal 120L0.35 lb Caramel / Crystal 120L 33 120 3%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 4.2%
11.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 24.91 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 7.94 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
16 qt Infusion -- 156 °F 60 min
20 qt Sparge -- 153 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.44 17.8  
Mash volume with grains 5.39 21.6  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 4.34 g | 17.4 qt) 3.79 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.23 32.9
Equipment Profile Used: System Default
 
Notes

Remove yeast smack pack from fridge 3-4 hours before anticipated pitch.

Mash grains at 156°F. (Strike water 170°F). Mash for 60 minutes.

Re-circulate (vorlauf) until wort is fairly clear

begin to drain wort into brew kettle.

Fly sparge with 5 gallons of strike water at 170°F. 6.5 gallons total to kettle.

Boil wort in kettle.
At 60 minutes (start of boil) add 1st set of Hops
At 15 at Irish moss
At 10 minutes add 2nd set of hops


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  • Last Updated: 2017-03-05 16:06 UTC