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Samuel Adams

168 calories 17.6 g 12 oz
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Beer Stats
Method: Extract
Style: International Amber Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Clonebrews/yottabit
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Sunday January 14th 2018
1.051
1.013
5.0%
33.6
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Liquid Malt Extract - Light4.5 lb Liquid Malt Extract - Light 35 4 56.4%
2.66 lb Dry Malt Extract - Light2.66 lb Dry Malt Extract - Light 42 4 33.4%
7.16 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
10 oz American - Caramel / Crystal 60L10 oz Caramel / Crystal 60L 34 60 7.8%
3 oz American - Caramel / Crystal 80L3 oz Caramel / Crystal 80L 33 80 2.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 45 min 30.43 61.5%
0.50 oz Hallertauer Mittelfruh0.5 oz Hallertauer Mittelfruh Hops Pellet 3 Aroma 13 min 2.46 15.4%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Aroma 2 min 0.7 15.4%
0.25 oz Hallertauer Mittelfruh0.25 oz Hallertauer Mittelfruh Hops Pellet 3 Dry Hop 14 days 7.7%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Water Agt Boil 15 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 394 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6.01 24.1  
Grain absorption losses (steep / mash) -0.1 -0.4  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 4.89 g | 19.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 6.01 24.1
Equipment Profile Used: System Default
 
Notes

Steep at 150F for 30 minutes.

Boil.

Add LME, DME, boiling hops.

Boil 45 minutes.

Add 0.5 oz. Hallertauer, Irish moss.

Boil 13 minutes.

Add 0.5 oz. Tettnanger.

Cool to <= 60F, pitch.

Ferment at 47-52 F.

Transfer after one week.

At FG, start lagering at 45F, decrease to 34F over 2 weeks.

Bring to 60F for 3 days before kegging.

Alternate yeast: Wyeast 2565 Kolsch (52-62F).

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  • Last Updated: 2018-01-14 18:47 UTC