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Harvest Amber Ale

199 calories 20.5 g 12 oz
Beer Stats
Method: Partial Mash
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created Monday December 2nd 2013
1.060
1.015
5.9%
30.4
13.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 64%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 10.7%
1 lb Brown Sugar1 lb Brown Sugar 45 15 10.7%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 10.7%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.7%
2 oz Molasses2 oz Molasses 36 80 1.3%
9.37 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Belma1 oz Belma Hops Pellet 10.4 Boil 60 min 24.07 57.1%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7.3 Boil 15 min 6.29 42.9%
1.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2 gal mash grains in brewpot -- 150 °F 45 min
0.5 gal rinse grains into brewpot, top up to 1.5 gal, boil, add all fermentables, top up to 3.5 gal, boil, start hops schedule. Sparge 150 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Allspice Spice Boil 1 hr.
15 oz Apple Pie Filling Flavor Boil 1 hr.
1 tsp Cinammon Spice Boil 1 hr.
1 tsp Nutmeg Spice Boil 1 hr.
46 oz Old Orchard Berry Blend Flavor Boil 1 hr.
15 oz Pumpkin Pie Filling Flavor Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin Fining Secondary --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 3.5 14  
Grain absorption losses (steep / mash) -0.16 -0.6  
Volume increase from sugar/extract (early additions) 0.67 2.7  
Starting boil volume 4.02 16.1  
Boil off losses -1.5 -6  
Hops absorption losses -0.07 -0.3  
Post boil volume 2.45 9.8  
Fermenter Volume 2.45 9.8  
Top off amount 3.05 12.2  
Target batch size 5.5 22  
Total: 6.55 26.2
 
Notes

This actually finished at 9.04% for me because of the additional sugars from the pie filling, brown sugar, molasses, and juice. It's a great seasonal beer for the fall. Please follow standard partial mash/extract brewing procedure. Bottle condition for 4 weeks for best flavor.

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  • Last Updated: 2014-03-26 19:33 UTC