Highland House Brewery Spring Amber - Beer Recipe - Brewer's Friend

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Highland House Brewery Spring Amber

201 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Rouge and Tim Highland
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Monday January 14th 2019
1.061
1.014
6.2%
24.4
7.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb US - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 70.6%
2.75 lb Munich - Light 10L2.75 lb Munich - Light 10L 33 10 18.5%
1.25 lb American - Caramel / Crystal 15L1.25 lb Caramel / Crystal 15L 35 15 8.4%
6 oz American - Carapils (Dextrine Malt)6 oz Carapils (Dextrine Malt) 33 1.8 2.5%
14.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 6.4 Boil 90 min 21.3 50%
0.50 oz Northern Brewer - German Tettnang0.5 oz German Tettnang Hops Pellet 3.5 Boil 10 min 1.97 25%
0.50 oz Northern Brewer - German Tettnang0.5 oz German Tettnang Hops Pellet 3.5 Boil 5 min 1.09 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
6 g Lactic acid Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.79 g/l
 
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
5.25 gal Infusion -- 150 °F 60 min
4 gal Sparge -- 175 °F 15 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 5.58 22.3  
Mash volume with grains (equipment estimates 5.57 g | 22.3 qt) 6.77 27.1  
Grain absorption losses -1.86 -7.4  
Remaining sparge water volume (equipment estimates 3.66 g | 14.6 qt) 3.53 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.8 19.2  
Top off amount 1.2 4.8  
Going into fermentor 6 24  
Total: 9.11 36.4
Equipment Profile Used: System Default
"Highland House Brewery Spring Amber" Maibock/Helles Bock beer recipe by Rouge and Tim Highland. All Grain, ABV 6.15%, IBU 24.36, SRM 7.71, Fermentables: (Pale 2-Row, Munich - Light 10L, Caramel / Crystal 15L, Carapils (Dextrine Malt)) Hops: (Perle, German Tettnang) Other: (Whirlfloc, Calcium Chloride (dihydrate), Gypsum, Lactic acid, Baking Soda)
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  • Last Updated: 2022-01-17 16:11 UTC