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Fall 2017 Ale

Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Steve at Tutsbrew
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Tuesday August 5th 2014

Original Gravity:

1.056

Final Gravity:

1.011

ABV (standard):

5.9%

IBU (tinseth):

33.2

SRM (morey):

10.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
7 lb	Liquid Malt Extract - Light7 lb Liquid Malt Extract - Light		35	4	58.3%
7 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
3 lb	German - Vienna3 lb Vienna	37	4	25%
1 lb	American - Munich - Light 10L1 lb Munich - Light 10L	33	10	8.3%
1 lb	German - CaraMunich II1 lb CaraMunich II	34	46	8.3%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	Vanguard4 oz Vanguard Hops	Pellet	5	Boil	30 min	33.15	66.7%
2 oz	Citra2 oz Citra Hops	Leaf/Whole	11	Dry Hop	10 days		33.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Vanguard (Pellet)	33.15	66.7%
2 oz	Citra (Leaf/Whole)		33.3%
6 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	10 min.
0.50 tsp	Wyest yeast nutrient		Other	Boil	10 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 216 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

You name it.

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
89	5	17	90	70	18
I use distilled water as Omaha water varies seasonally. The below is considered only when mashing MASH WATER ADDITIONS: 1.5g gypsum (CaSO4) 0.75g Epsom salt (MgSO4) 3.0g calcium chloride (CaCl2) 1.0g baking soda (NaHCO3) .5g slaked (pickling) lime (Ca[OH]2) ~Stir pickling lime into mash, all others dissolved in cool water first.~ Alkalinity = 81 and RA = 15. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The above was used when building H2O from distilled. Will now just simply use tap water, with campden tabs and a little CaCl2 added (2 or 3 grams) and we'll see if all the hoopla before was worth a damn...

Notes

Notes to self, if no one else:

~Stir mash @ 5 min. Temp/pH @ 15 min. Will calculate strike to hit 154F so after stirring (well) will settle around 153F.
~Slow down. ...Valve positions.
~Ensure minimum 6 gallons in BK towards end of boil.
~Aerate wort well. Repeat.
~Dry yeast version here. Use 2 packs and rehydrate.
~Primary fermenter 12-14 days then cold crash 2-3 days before kegging.
~2.1 volumes CO2 at 44F is 10psi.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2017-09-12 13:36 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

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