Neil Diamond's SeptAmber Morn - Beer Recipe - Brewer's Friend

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Neil Diamond's SeptAmber Morn

164 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 110 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 35.5 liters
Post Boil Size: 27.2 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Saturday September 14th 2019
1.054
1.010
5.8%
45.9
18.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.67 kg United Kingdom - Golden Promise4.67 kg United Kingdom - Golden Promise 37 3 69.4%
1.01 kg American - Munich - 60L1.01 kg Munich - 60L 33 60 15%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 3.7%
0.35 kg American - Caramel / Crystal 120L0.35 kg Caramel / Crystal 120L 33 120 5.2%
0.25 kg Briess - Carapils Malt0.25 kg Carapils Malt 34.5 1.5 3.7%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 3%
4.67 kg United Kingdom - Golden Promise4.67 kg United Kingdom - Golden Promise 37 3 41%
11.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Topaz20 g Topaz Hops Pellet 15.9 Boil 65 min 31.33 11.1%
20 g Topaz20 g Topaz Hops Pellet 15.9 Whirlpool 20 min 5.68 11.1%
35 g Galaxy35 g Galaxy Hops Pellet 14.25 Whirlpool 20 min 8.91 19.4%
65 g Galaxy65 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 36.1%
20 g Topaz20 g Topaz Hops Pellet 15.9 Dry Hop 3 days 11.1%
20 g Topaz20 g Topaz Hops Pellet 15.9 Boil 0 min 11.1%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Sparge 20 min.
3 g Gypsum Water Agt Mash 1 hr.
7 g Gypsum Water Agt Sparge 20 min.
1.50 g Baking Soda Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
gypsum: 6g, 4g
CaCl2: 2.5g, 1,5g
NaHCO3: 1.5g
Consider some lactic for pH adjustment in sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 68 °C 60 min
17 L Fly Sparge -- 77 °C 20 min
22 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 17.1
Mash volume with grains (equipment estimates 23.5 L) 24.6
Grain absorption losses -11.4
Remaining sparge water volume (equipment estimates 33.1 L) 30.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 37.9 L) 35.5
Boil off losses -10.5
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 27.2
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 1.1
Going into fermentor 28
Total: 47.8  
Equipment Profile Used: System Default
 
Notes

Ferment at 19degC
US05
Original recipe needed Vic secret and superpride (couldn't get either ... needed superpride for bittering, vic secret in whirlpool and dry hop); resolved to add some toned down topaz

Cool wort to 82degC, do whirlpool editions.
Added to Neil's ~30litre fermenter. Used ~1min pure O2 the next morn. Neil fermented it.

Gave it a lot of extra boil time (around 45 min before the 65min hop addition) to ensure enough evaporation. Note that we withdrew 2 litres from the mash into a 4 litre glass carboy and topped it up to 4 litres with remaining sparge water, then gradually added it back in during the boil.

1/2 campden, 5g yeast nutrient and cooler in place 20min before the end of boil. Cooled to ~80degC before dumping in hops. Continuous whirlpool (Neil w paddle) for 20min, then bottom tap via hose to bottom of Neil's fermenter. Allowed to cool overnight, in the brewshed.

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  • Last Updated: 2019-12-23 23:23 UTC