Small Beer Amber Ale - Beer Recipe - Brewer's Friend

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Small Beer Amber Ale

48 calories 5.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.010 (recipe based estimate)
Efficiency: 35% (brew house)
Source: The Apartment Homebrewer
Calories: 48 calories (Per 12oz)
Carbs: 5.1 g (Per 12oz)
URL: https://theapthomebrewer.com/2014/03/14/how-low-can-you-go-2-abv-session-amber/
Created: Thursday January 17th 2019
1.015
1.004
1.4%
45.5
13.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Finland - Munich Malt3 lb Munich Malt 36 7 50%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 16.7%
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 16.7%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 8.3%
8 oz Canadian - Honey Malt8 oz Honey Malt 37 25 8.3%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 13.2 Boil 0 min 33.3%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 13.2 Boil 15 min 17.86 33.3%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 13.2 Boil 30 min 27.66 33.3%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 25 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-
0 0 0 0 0 0
Add 1 tsp CaCl to nice clean soft water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Single-infusion mash 60 min Infusion -- 156 °F 60 min
Mashout at 170F 10 min Infusion -- 170 °F 10 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 2.25 9  
Mash volume with grains 2.73 10.9  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 5.31 g | 21.2 qt) 6.25 25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

(Boil additions of Magnum to get you to 25 IBUs)

Brewing at low gravities presents many brewing challenges that I’ll likely detail in a future blog post. In a nutshell, good brewing practices are necessity, since any flaw will easily show. Additionally, in the recipe design, use base-malts and speciality-grains that have intense flavors, since low alcohol beers have small grists. For the session amber, I went with some flavorfuls malts I normally use in small percentages: Munich, Crystal 75 L, Aromatic malt, and made it the entire grist. On the yeast side of things, I suggest using a strain that will improve the mouthfeel. I used Wyeast 1450, which is a mouthfeel and caramel enhancing strain with a neutral ester profile. Most English strains are also good, but will usually produce some fruity esters, a must-have for any English-style session ales.

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  • Last Updated: 2019-01-17 15:02 UTC