Amigo Amigo! - Beer Recipe - Brewer's Friend

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Amigo Amigo!

189 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Light American Lager
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Tuesday January 16th 2018
1.057
1.015
5.4%
18.1
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 66.7%
6.50 lb Grits6.5 lb Grits 37 1 28.9%
1 lb American - Pale 6-Row1 lb Pale 6-Row 35 1.8 4.4%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.66 oz Domestic Hallertau0.66 oz Domestic Hallertau Hops Pellet 4.9 First Wort 0 min 6.26 15.9%
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 4.9 Boil 45 min 11.88 36.1%
1 oz Wakatu1 oz Wakatu Hops Pellet 7.9 Boil 0 min 24%
1 oz Wakatu1 oz Wakatu Hops Pellet 7.9 Dry Hop 3 days 24%
4.16 oz / $ 0.00
 
Yeast
Imperial Yeast - L28 Urkel
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
10g Mash 7g Sparge
110ml Phosphoric Acid
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.62 gal (50.47 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.62 gal (2.47 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.44 33.8  
Mash volume with grains 10.24 41  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 7.24 g | 29 qt) 7.63 30.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.62 g | 50.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.06 64.3
Equipment Profile Used: System Default
 
Notes

Cereal mash grits and 6-row. If you are using a single infusion mash, go for something in the 149–151 °F (65–66 °C) range. A German-style step mash would also work; I tend to use rests at 131 °F/35 °C, 145 °F/63 °C, and 158 °F/70 °C for a beer like this.start at 56°F (13°C). Hold it there for one week after the first signs of fermentation, then let it free-rise to about 70°F (21°C). When fermentation is finished, cold crash (again, for clarity) and then package. Carbonate to an even two volumes of CO2 (if carbonation is too high, you could end up with a beer that’s too full in the mouth), and then store cold for at least six weeks.

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  • Last Updated: 2018-01-20 18:34 UTC