Small Beer Amber Ale Beer Recipe | All Grain Mild by Jimmy Cracked Corn | Brewer's Friend
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Small Beer Amber Ale

48 calories 5.1 g 12 oz
Beer Stats
Method: All Grain
Style: Mild
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.010 (recipe based estimate)
Efficiency: 35% (brew house)
Source: The Apartment Homebrewer
Calories: 48 calories (Per 12oz)
Carbs: 5.1 g (Per 12oz)
URL: https://theapthomebrewer.com/2014/03/14/how-low-can-you-go-2-abv-session-amber/
Created: Thursday January 17th 2019
1.015
1.004
1.4%
45.5
13.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Finland - Munich Malt3 lb Munich Malt 36 7 50%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 16.7%
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 16.7%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 8.3%
8 oz Canadian - Honey Malt8 oz Honey Malt 37 25 8.3%
6 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 13.2 Boil 0 min 33.3%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 13.2 Boil 15 min 17.86 33.3%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 13.2 Boil 30 min 27.66 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Single-infusion mash 60 min Infusion -- 156 °F 60 min
Mashout at 170F 10 min Infusion -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 25 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add 1 tsp CaCl to nice clean soft water
Mash Chemistry and Brewing Water Calculator
 
Notes

(Boil additions of Magnum to get you to 25 IBUs)

Brewing at low gravities presents many brewing challenges that I’ll likely detail in a future blog post. In a nutshell, good brewing practices are necessity, since any flaw will easily show. Additionally, in the recipe design, use base-malts and speciality-grains that have intense flavors, since low alcohol beers have small grists. For the session amber, I went with some flavorfuls malts I normally use in small percentages: Munich, Crystal 75 L, Aromatic malt, and made it the entire grist. On the yeast side of things, I suggest using a strain that will improve the mouthfeel. I used Wyeast 1450, which is a mouthfeel and caramel enhancing strain with a neutral ester profile. Most English strains are also good, but will usually produce some fruity esters, a must-have for any English-style session ales.

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  • Public: Yup, Shared
  • Last Updated: 2019-01-17 15:02 UTC
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