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Neil Diamond's SeptAmber Morn

176 calories 16 carbs
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 110 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 35.5 liters
Post Boil Size: 27.2 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 176 calories (Per 355mL)
Carbs: 16 g (Per 355mL)
Created Saturday September 14th 2019
1.054
1.010
5.85%
45.88
18.45
5.19
 
Fermentables
Amount Fermentable PPG °L Bill %
4.7 kg United Kingdom - Golden Promise4.7 kg United Kingdom - Golden Promise 37 3 69.6%
1 kg American - Munich - 60L1 kg Munich - 60L 33 60 14.8%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 3.7%
0.35 kg American - Caramel / Crystal 120L0.35 kg Caramel / Crystal 120L 33 120 5.2%
0.25 kg Briess - Carapils Malt0.25 kg Carapils Malt 34.5 1.5 3.7%
0.2 kg German - Melanoidin0.2 kg Melanoidin 37 25 3%
6.75 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
20 g Topaz20 g Topaz Hops Pellet 15.9 Boil 65 min 31.29 12.5%
20 g Topaz20 g Topaz Hops Pellet 15.9 Whirlpool 20 min 5.68 12.5%
35 g Galaxy35 g Galaxy Hops Pellet 14.25 Whirlpool 20 min 8.91 21.9%
65 g Galaxy65 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 40.6%
20 g Topaz20 g Topaz Hops Pellet 15.9 Dry Hop 3 days 12.5%
 
Mash Guidelines
Amount Description Type Temp Time
22 L Infusion 68 °C 60 min
17 L Fly Sparge 77 °C 20 min
Starting Mash Thickness: 1.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Sparge 20 min.
3 g Gypsum Water Agt Mash 1 hr.
7 g Gypsum Water Agt Sparge 20 min.
1.5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
gypsum: 6g, 4g
CaCl2: 2.5g, 1,5g
NaHCO3: 1.5g
Consider some lactic for pH adjustment in sparge
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment at 19degC
US05
Original recipe needed Vic secret and superpride (couldn't get either ... needed superpride for bittering, vic secret in whirlpool and dry hop); resolved to add some toned down topaz

Cool wort to 82degC, do whirlpool editions.
Make 2x cubes;
Pour 20 litres into one fermenter for festival, 10 litres into spare fermenter for our bottling.

Gave it a lot of extra boil time (around 45 min before the 65min hop addition) to ensure enough evaporation. Note that we withdrew 2 litres from the mash into a 4 litre glass carboy and topped it up to 4 litres with remaining sparge water, then gradually added it back in during the boil.

1/2 campden, 5g yeast nutrient and cooler in place 20min before the end of boil. Cooled to ~80degC before dumping in hops. Continuous whirlpool (Neil w paddle) for 20min, then bottom tap via hose to bottom of Neil's fermenter. Allowed to cool overnight, in the brewshed.

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  • Public: Yup, Shared
  • Last Updated: 2019-10-05 21:57 UTC
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