Brewing a Super Simple Amber Ale

I don’t know how this is the first proper amber ale I have made but they’re so simple and delicious I think it’s going to have to make it into the beer rotation! equipment and recipe in description


Grain from Northern Brewer: https://bit.ly/3Cb4s5L

Clawhammer Supply 120V Electric System: https://bit.ly/2ugBQKg
Clawhammer Supply 240v Electric system: https://bit.ly/3fxmnKO
Blichmann Riptide pump: https://bit.ly/3alWNnO
Monster Mill: https://bit.ly/3aohPlJ
Grain scale: https://bit.ly/2V0tOAO
Hop scale: https://amzn.to/2GgRrzS
Hudson sprayer for sanitizer: https://amzn.to/2RY1Fbw
Refactometer: https://amzn.to/39Hd45A
9.2 Gallon Impact Conical Fermentor: https://bit.ly/32w1hJy
Floating Diptube: https://bit.ly/2EC1Qp7
Spunding valve: https://bit.ly/3lB2GFn

Pulley stuff
Beam & Trolley (The square channel & the thing that slides): https://amzn.to/3jniTeU
Block and Tackle (the thing that takes all the weight): https://amzn.to/3jkfu0v
Swing Side Pulley (on the wall): https://amzn.to/3xnDdle

Brewfather App: https://bit.ly/38JXW7t
Recipe: https://share.brewfather.app/knZkREoa...

Amber ale
Flora Brewing
6.6% / 15.5 °P

All Grain

Clawhammer 120V BIAB
78% efficiency
Batch Volume: 8 gal
Boil Time: 60 min

Mash Water: 10.58 gal
Total Water: 10.58 gal
Boil Volume: 9.29 gal
Pre-Boil Gravity: 1.058

Vitals
Original Gravity: 1.063
Final Gravity: 1.013
IBU (Tinseth): 43
BU/GU: 0.67
Colour: 16.5 SRM 


Mash
Strike Temp — 159.3 °F
Temperature — 152.6 °F — 45 min

Malts (17 lb 8 oz)
10 lb (57.1%) — Briess Brewers Malt 2-Row — Grain — 1.9 °L
5 lb (28.6%) — Avangard Munich Malt, Germany — Grain — 7.6 °L
2 lb (11.4%) — Weyermann Caramunich III — Grain — 53 °L
8 oz (2.9%) — Briess Caramel Malt 120L — Grain — 120 °L

Hops (3 oz)
1 oz (22 IBU) — Galaxy 13.4% — Boil — 30 min
2 oz (20 IBU) — Citra 13.1% — Boil — 10 min

Yeast
1 pkg — Fermentis US-05 Safale American 81%

Fermentation
Primary — 68 °F — 14 days

Metric

Amber ale
Flora Brewing
6.6% / 15.5 °P

All Grain

Clawhammer 120V BIAB
78% efficiency
Batch Volume: 30.28 L
Boil Time: 60 min

Mash Water: 40.06 L
Total Water: 40.06 L
Boil Volume: 35.17 L
Pre-Boil Gravity: 1.058

Vitals
Original Gravity: 1.063
Final Gravity: 1.013
IBU (Tinseth): 43
BU/GU: 0.67
Colour: 34 EBC 


Mash
Strike Temp — 70.7 °C
Temperature — 67 °C — 45 min

Malts (7.938 kg)
4.536 kg (57.1%) — Briess Brewers Malt 2-Row — Grain — 3.5 EBC
2.268 kg (28.6%) — Avangard Munich Malt, Germany — Grain — 18.7 EBC
907 g (11.4%) — Weyermann Caramunich III — Grain — 140 EBC
227 g (2.9%) — Briess Caramel Malt 120L — Grain — 320 EBC

Hops (85 g)
28.3 g (22 IBU) — Galaxy 13.4% — Boil — 30 min
56.7 g (20 IBU) — Citra 13.1% — Boil — 10 min

Yeast
1 pkg — Fermentis US-05 Safale American 81%

Fermentation
Primary — 20 °C — 14 days