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American Amber

Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 19 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: J. Eddy
Rating:

1.00 (1 Review)

Hop Utilization: 98%
Calories: 192 calories (Per 16oz)
Carbs: 19.5 g (Per 16oz)

Created: Friday December 17th 2021

Bergamia Gold

by Imke

OG: 1.045 FG: 1.009 ABV: 4.8% IBU: 32

Original Gravity:

1.058

Final Gravity:

1.014

ABV (standard):

5.8%

IBU (tinseth):

32.3

SRM (morey):

11.9

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	US - Pale 2-Row15 lb Pale 2-Row	37	1.8	42.9%
10 lb	Munich Malt10 lb Munich Malt	36.8	7.87	28.6%
5 lb	American - Caramel / Crystal 40L5 lb American - Caramel / Crystal 40L	34	40	14.3%
5 lb	American - White Wheat5 lb American - White Wheat	40	2.8	14.3%
35 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 oz	Belma2.5 oz Belma Hops	Leaf/Whole	9.4	Boil	5 min	5.02	36.2%
2 oz	Wakatu2 oz Wakatu Hops	Pellet	7.5	Boil	15 min	8.76	29%
2.40 oz	Belma2.4 oz Belma Hops	Leaf/Whole	9.4	Boil	30 min	18.56	34.8%
6.90 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4.90 oz	Belma (Leaf/Whole)	23.58	71%
2 oz	Wakatu (Pellet)	8.76	29%
6.90 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.31 gal		Steeping	70 °F	122 °F	15 min
		Steeping	122 °F	152 °F	60 min
15 gal	Mash Out	Fly Sparge	150 °F	160 °F	35 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 122 °F

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
12 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
10 g	Epsom Salt	Water Agt	Mash	1 hr.
10 g	Gypsum	Water Agt	Mash	1 hr.
10 g	Salt	Water Agt	Mash	1 hr.
21.35 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Forbidden Fruit 3463

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Low
Optimum Temp:	63 - 76 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 293 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 27.96 psi Temp: 68 °F CO₂ Level: 2.52 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Whole leaf is all I had, and it was old stock

Last Updated and Sharing

418

Views

Brews

Public: Yup, Shared
Last Updated: 2022-01-30 15:08 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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mud1070 • 10/26/2022 at 12:53pm

1 of 5

This might be a good recipe, but my batch did not work out well.
It soured like something terrible.
I ended up using old ingredients, which was the beginning of the terribleness. The plan was to use up all the old grains and hops to make room for the new stuff coming in.
The grains were all in separate unmarked containers.
I didn't have the right grains and I guessed which-was-which, by taste.
All I had left in the freezer was some whole leaf hops.
I didn't have correct hops and had to use a lot more than I planned at the beginning.
I didn't have any yeast on hand, except some old Ringwood 1187 yeast. Old like 2 yrs in the back of the fridge hanging out with some moldy gherkins.
I didn't have the right yeast & more importantly, I didn't get the starter going soon enough (should have been 2+ days.)
Besides having all the wrong ingredient, once I added the hops to the boil, i already knew I had a problem.
What's worse than a stuck mash? A stuck BK jammed with leaf hops.
I lost about 3 gallons of wort trying to ring the liquid form the solids.
So basically, I didn't follow the recipe in anyway. I got a beer that was undrinkable.
My guess for the sour flavor, besides not having any of the right ingredients, was the fact that the yeast was old and probably stressed to the max. It took 3 days to start to bubble, and never really got to a roaring fermentation like normal. To add to the stress, I dropped the temp once it got close to final gravity, (7+ days)

This might be a good recipe, but I'd need to try it again.

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