America Amber Ale

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://beerandbrewing.com/make-your-best-american
Calories: 175 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created Wednesday May 30th 2018

Original Gravity:

1.053

Final Gravity:

1.012

ABV (standard):

5.33%

IBU (tinseth):

27.13

SRM (morey):

20.38

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	78.3%
0.75 lb	American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L	34	40	6.5%
0.75 lb	American - Caramel / Crystal 10L0.75 lb Caramel / Crystal 10L	35	10	6.5%
0.75 lb	American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L	33	120	6.5%
0.25 lb	American - Dark Chocolate0.25 lb Dark Chocolate	29	420	2.2%
11.5 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	10 min	15.23	33.3%
1 oz	Amarillo1 oz Amarillo Hops	Pellet	8.6	Boil	10 min	11.9	33.3%
1 oz	Ekuanot1 oz Ekuanot Hops	Pellet	14.25	Boil	0 min		33.3%

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Citra0.99999999771257 oz Citra Hops	15.23	33.3%
1 oz	Amarillo0.99999999771257 oz Amarillo Hops	11.9	33.3%
1 oz	Ekuanot0.99999999771257 oz Ekuanot Hops		33.3%
3 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
16 qt		Sparge	170 °F	60 min
Starting Mash Thickness: 1 qt/lb

Yeast

White Labs - California Ale Yeast WLP001

Amount:	2 Each
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 136 B cells required

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Brew Day - Monday, May 28, 2018

Used vodka for first time in air lock. Evaporates quickly, topped off every 12 hours for first 48 hours. Stops percolating when low then starts again when topped off.

Used swamp cooler for fermenting. Was at 72 degrees in basement for first 12 hours. Moved to office and it cooled to 70 degrees after 12 hours then 68 after 24 hours. Fermentation seems active.

View Count: 57
Brew Count: 0
Last Updated: 2018-08-29 14:43 UTC

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