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Small Beer Amber Ale

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

Original Gravity:

1.015

Final Gravity:

1.004

ABV (standard):

1.4%

IBU (tinseth):

45.5

SRM (morey):

13.9

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Magnum (Pellet)		45.52	99.9%
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.

Last Updated and Sharing

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