Kitchen Sink Amber Ale #2 - Beer Recipe - Brewer's Friend

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Kitchen Sink Amber Ale #2

161 calories 14.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.85 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 10.3 °P (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 98%
Calories: 161 calories (Per 12oz)
Carbs: 14.2 g (Per 12oz)
Created: Monday March 30th 2020
12.2 °P
2.2 °P
5.3%
31.2
10.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Belgian Pale Ale4 lb Belgian Pale Ale 36.8 3.7 43.3%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3 32.5%
1 lb Weyermann - German - Dark Munich1 lb German - Dark Munich 36 10 10.8%
8 oz Finland - European Wheat Malt8 oz European Wheat Malt 36.8 2.5 5.4%
2 oz Briess - American - Organic Chocolate Malt2 oz American - Organic Chocolate Malt 33.6 350 1.4%
8 oz Briess - American - Caramel Malt - 40L8 oz American - Caramel Malt - 40L 35.4 40 5.4%
1.80 oz Belgian - CaraVienne1.8 oz Belgian - CaraVienne 34 20 1.2%
147.80 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Horizon0.65 oz Horizon Hops Pellet 8.2 First Wort 60 min 20.18 14%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.2 Boil 10 min 3.87 10.8%
0.50 oz Falconer's Flight0.5 oz Falconer's Flight Hops Pellet 11.4 Boil 10 min 7.11 10.8%
0.50 oz Calypso0.5 oz Calypso Hops Pellet 14.9 Boil 0 min 10.8%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.2 Boil 0 min 10.8%
1 oz Cascade1 oz Cascade Hops Pellet 6.2 Dry Hop Day 3 21.5%
1 oz Falconer's Flight1 oz Falconer's Flight Hops Pellet 11.4 Dry Hop Day 3 21.5%
4.65 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
0.90 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
1.10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 6.6 oz       Temp: 66 °F       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.87 gal Main Sacch Rest Strike 164 °F 152 °F 60 min
Mash Out Temperature 152 °F 170 °F 10 min
4.86 gal Fly Sparge Fly Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 2.87 11.5  
Mash volume with grains 3.33 13.3  
Grain absorption losses -0.72 -2.9  
Remaining sparge water volume 4.81 19.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.29 1.1  
Pre boil volume (equipment estimates 7.45 g | 29.8 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 5.4 g | 21.6 qt) 5.85 23.4  
Estimated amount in fermentor 5.85 23.4  
Total: 7.68 30.7
Equipment Profile Used: System Default
 
Notes

Dough-In Temps

  • Heat HLT and MLT strike water to 158 (half way between desired step temp and calculated strike temp)
  • Turn off heat to HLT
  • Add grains
  • Resume recirc of mash
  • Set HLT temp to 153 (but don't add heat yet)
  • Turn on hear to HLT when temp drops to 153

    Boil Timer Settings
    nE=2, Ad=10, t1=60, t2=10

    Forced Ferment Test
  • Collect sample wort and do a forced ferment test

    Yeast Preparation
  • Sprinkle the yeast in minimum 10 times its weight of sterile water at 77°F to 84°F.
  • Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.

    Fermentation
  • Ferment at 66 degrees

    Dry Hopping
  • Wait for beer to attenuate 50% (to 5.55 Plato)
  • Put hops into stainless steel hop container for 3 days (into fermenter)
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  • Last Updated: 2020-04-23 20:48 UTC