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Fat Old Butters Amber Ale

256 calories 25 carbs
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 256 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created Monday May 20th 2019
1.077
1.017
7.86%
71.26
10.93
5.97
 
Fermentables
Amount Fermentable PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 87.5%
0.5 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 3.1%
1.5 lb Belgian - Biscuit1.5 lb Biscuit 35 23 9.4%
16 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Hop Union - Amarillo1 oz Amarillo Hops Leaf/Whole 7.1 Boil 60 min 21.05 25%
0.5 oz Cascade0.5 oz Cascade Hops Pellet 7 Whirlpool 10 min 2.38 12.5%
0.5 oz Centennial0.5 oz Centennial Hops Pellet 10 Whirlpool 10 min 3.4 12.5%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 60 min 28.04 25%
0.5 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 60 min 11.41 12.5%
0.5 oz Yakima Valley Hops - Centennial0.5 oz Centennial Hops Pellet 8.4 Boil 10 min 4.97 12.5%
 
Mash Guidelines
Amount Description Type Temp Time
7.5 gal Infusion 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Whirlpool 10 min.
2 g Gypsum Water Agt Mash 1 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
White Labs - California Ale Yeast WLP001
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.49 psi       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9.6 0 253 177 50 326.2
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.25 37  
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Remaining sparge water volume 3.25 13  
Grain absorption losses -2 -8  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7 28  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 5.5 22  
Hops absorption losses -0.15 -0.6  
Estimated amount in fermentor 5.35 21.4  
Total: 9.25 37
Method: All Grain, Style: American Amber Ale, ABV 7.86%, IBU 71.26, SRM 10.93, Fermentables: (Pale 2-Row, Caramel / Crystal 20L, Biscuit) Hops: (Amarillo, Cascade, Centennial) Other: (Calcium Chloride (dihydrate), Whirlfloc, Gypsum)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-15 15:16 UTC