Amber Ale Beer Recipe | All Grain American Amber Ale by SonnyK85 | Brewer's Friend
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Amber Ale

174 calories 17.2 g 12 oz
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 6.25 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Saturday June 9th 2018
1.053
1.012
5.4%
29.2
10.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.20 lb US - Pale 2-Row11.2 lb Pale 2-Row 37 1.8 86.2%
0.90 lb American - Caramel / Crystal 60L0.9 lb Caramel / Crystal 60L 34 60 6.9%
0.30 lb American - Caramel / Crystal 120L0.3 lb Caramel / Crystal 120L 33 120 2.3%
0.60 lb Munich0.6 lb Munich 37 6 4.6%
13 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Warrior10 g Warrior Hops Pellet 16 Boil 60 min 20.84 13.7%
7 g Centennial7 g Centennial Hops Pellet 10 Boil 10 min 3.96 9.6%
14 g Cascade14 g Cascade Hops Leaf/Whole 5.4 Boil 10 min 4.28 19.2%
14 g Centennial14 g Centennial Hops Pellet 10 Whirlpool at 180 °F 15 min 3.02 19.2%
28 g Cascade28 g Cascade Hops Leaf/Whole 5.4 Whirlpool at 180 °F 15 min 3.26 38.4%
73 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal Single Infusion Infusion -- 153 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Pittsburgh Tap (7/3/21)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 7 23 30 25 85
Mash Chemistry and Brewing Water Calculator
 
Notes

MASH

Water Volume: 4.9 gallons for 1.5lb/qt ratio.

Prior to heating HLT, check pH of tap water + add Salts/LA to achieve Goal water.
LA: 2mL

pH: __

STRIKE WATER: 164F.
Add Grains @ 162F.
Allow Temperature to fall to 152/153F prior to closing lid.
Total Mash Time: 60 minutes

FINAL MASH TEMP: __F
FINAL MASH pH:


Add 5L of Boiling Water at the end of Mash and stir into solution
Begin Vorlauf!

SPARGE

Heat 7gal of Water to 178F. Add to Sparge Vessel.
Recirculate 4 times (or until clear running's) prior to collecting wort.
Attempt to Sparge over ~30 minutes, collect 8 gal into boil kettle.

BOIL

Check Pre-Boil Gravity (goal: 1.042) + pH
NOTE: Make sure to adjust for TEMPERATURE

PRE-BOIL GRAVITY:
@ F

Adjust Gravity to Goal (1.036)

Adjusted Gravity:
( @ F)

PRE-BOIL pH:


Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)

Final pH measurement:

Lactic Acid addition:
mL

Boil for 90 minutes (goal OG: 1.053)
Add Warrior Hops @ 60 min.
Add Centennial/Cascade @ 10 minutes.
Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
Begin Whirlpool after flameout, add "whirlpool" addition once wort is cooled to 180F.
Chill wort rapidly to ~70F thereafter.
Once temperature is ~70F: place lid on kettle, and allow immersion chiller to rest in wort for another ~5 minutes (to help settle particles in suspension).
Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
Gravity feed 5.25gal ("F" Mark) of wort from Mash Cooler into Catalyst Fermenter
Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 67F).

ORIGINAL GRAVITY:
____ (goal: 1.053)

FERMENTATION

Goal Starting Temp: 67F
O2: 1 minute

carbonate to approximately 2-2.5 volumes

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  • Public: Yup, Shared
  • Last Updated: 2021-12-09 15:02 UTC
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