"India AMBER Ale" 2.0 - Beer Recipe - Brewer's Friend

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"India AMBER Ale" 2.0

212 calories 21.1 g 12 oz
Beer Stats
Method: Partial Mash
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Jack Ostrand
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Sunday December 30th 2018
1.064
1.015
6.5%
26.0
15.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb German - Dark Munich2.5 lb Dark Munich 36 10 22.7%
1.50 lb German - CaraMunich I1.5 lb CaraMunich I 34 39 13.6%
1 lb German - Melanoidin1 lb Melanoidin 37 25 9.1%
4 lb Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light 35 4 36.4%
2 lb Dry Malt Extract - Amber2 lb Dry Malt Extract - Amber 42 10 18.2%
11 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Aroma 0 min 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 60 min 26.01 66.7%
3 oz / 0.00
 
Yeast
White Labs - German Ale II WLP003
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming Sugar       Amount: 8 oz       Temp: 70 °F       CO2 Level: 0.75 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.74 g | 27 qt) 4.13 16.5  
Mash volume with grains (equipment estimates 6.74 g | 27 qt) 4.53 18.1  
Grain absorption losses (steeping) -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.49 2  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.13 16.5
Equipment Profile Used: System Default
 
Notes

-Bring 2 gallons of water to 165-170
-Soak grains @155 for 60 minutes
-Dunk bag in and out
-Sparge with 2.5 quarts of water @ 170
-Sparge with 1 gallon of cool water
-Add malt extract and bring wort to a rolling boil for 60 minutes

  • Add bittering hops at the beginning
    -Add aromatic hops once boil is complete
    -Transfer wort to clean fermentor and add clean water or ice to help bring down the temperature. Add until the brew is 5 gallons. The wort should quickly be brought down to 80 degrees.
  • Once at 80 vigorously stir and pitch with 2 packs of yeast.
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  • Last Updated: 2019-05-10 04:09 UTC