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Winter Ale

192 calories 20.2 g 12 oz
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created Wednesday January 1st 2020
1.058
1.015
5.8%
21.8
22.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 47.1%
1.25 lb American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L 34 60 9.8%
3 lb American - Wheat3 lb Wheat 38 1.8 23.5%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 15.7%
0.50 lb Weyermann - Carafa Special Type 1 0.5 lb Carafa Special Type 1 29.9 340 3.9%
12.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.5 Boil 60 min 7.9 20%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 45 min 6.04 20%
0.75 oz Spalt0.75 oz Spalt Hops Pellet 4.5 Boil 10 min 4.3 30%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 3.58 30%
2.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Orange Zest Spice Boil 15 min.
2 each Cinnamon Stick Spice Boil 15 min.
1 oz Ground Ginger Root Spice Boil 15 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 9 55 40 50 131
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.78 19.1  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.16 g | 16.6 qt) 4.06 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.84 35.4
 
Notes

Use only the orange peeling of the Valencia orange when zesting, stay out of the white under the peel.

Use 2 whole cinnamon sticks

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  • Last Updated: 2020-01-01 18:05 UTC