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Breakout Ale

174 calories 15.8 g 330 ml
Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created Saturday May 2nd 2020
1.057
1.011
6.0%
32.5
13.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 75%
500 g United Kingdom - Crystal 60L500 g Crystal 60L 34 60 12.5%
500 g Rolled Oats500 g Rolled Oats 33 2.2 12.5%
4,000 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cascade10 g Cascade Hops Pellet 7 Boil 60 min 14.38 5%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 20 min 4.89 5%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 10 min 6.25 10%
30 g Cascade30 g Cascade Hops Pellet 7 Boil 5 min 7 15%
30 g Cascade30 g Cascade Hops Pellet 7 Dry Hop 3 days 15%
100 g Centennial100 g Centennial Hops Pellet 10 Dry Hop 3 days 50%
200 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15 L Infusion 68 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
0.50 each Campden tablet Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.50 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 105 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 98.3 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

This is experimental. Aiming for a fairly malty, silky mouthfeel and hoppy ale. American Amber Ale. Exclusively UK malt, but all USA hops. US05 yeast. A real hybrid.
Should be ready just in time for the end of lockdown. Hence the name.
Preboil gravity hit 1.048. Good bit higher than predicted.
OG estimated at 1.052. Lower than predicted.
Yeast rehydrated in 30c. Pitched into wort at 16-17c. Now in fermentation chamber set to 17.5c.
Now leave for two weeks
Dry hop with three days left.
When dry hopped noticed they were very warm at 20c-21c. Moved into the house been at 17-18c for two days.
Day 11
G 1.022...both ferms.... Covered and left sample in the fridge overnight. Tastes very good. Massive hop aroma, good bite, silky mouthfeel and malty backbone. A little on the sweet side, which I like, but am not prepared to risk bottle bombs for...

G 1.020 day 14 Leave another week.
Predict it will get to 1.015 by next weekend and will bottle.
Day 17
G 1.016 non numbered
G 1.018 numbered
Both fermentors now different.
Day 20
G 1.014 non numbered
G 1.015 numbered
Day 22
G 1.014 numbered
G 1.014 non numbered

Sugar solution added to primary before bottling. On bottling, the caps (placed on top of the bottles prior to capping) were rattling with the CO2....not a great sign. Caps watched for signs of bulging and immediately put in the fridge.
Two weeks after bottle conditioning tastes more bitter than intended due to no chill method and extended hop isomerisation temp time. Intended Amber Ale but is more like a malty IPA now. Still very good though. Head retention impressive with good lacing, see photos.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2020-06-07 06:10 UTC
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