Abita Amber

Abita Amber

SRM8
Type: All Grain
Batch Size: 5.25 gal
Boil Size: 7.40 gal
Boil Time: 60 min
End of Boil Vol: 6.36 gal
Final Bottling Vol: 5.00 gal
Fermentation: Munich Lager Yeast (2308)
Brewer: Ray Smith
Equipment: My 13.5″ turkey fryer kettle
Efficiency: 70.00 %
Est Mash Efficiency: 81.6 %
Ingredients
Amt Name Type # %/IBU
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.6 %
8.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 2 5.8 %
4.0 oz Munich Malt (9.0 SRM) Grain 3 2.9 %
4.0 oz Victory Malt (25.0 SRM) Grain 4 2.9 %
1.0 oz Chocolate Malt (350.0 SRM) Grain 5 0.7 %
0.35 oz Chinook [12.00 %] – Boil 60.0 min Hop 6 15.0 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 7
0.25 oz Crystal [3.50 %] – Boil 15.0 min Hop 8 1.6 IBUs
0.26 tsp Irish Moss (Boil 10.0 mins) Fining 9
0.00 mg Immersion Chiller (Boil 10.0 mins) Other 10
0.25 oz Perle [8.00 %] – Boil 5.0 min Hop 11 1.4 IBUs
1.0 pkg Munich Lager (Wyeast Labs #2308) [124.21 ml] Yeast 12

Gravity, Alcohol Content and Color

Est Original Gravity: 1.041 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.1 %
Bitterness: 18.0 IBUs
Est Color: 7.6 SRM

Calories: 34.4 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: -7.28 gal
Sparge Temperature: 168.0 FTotal Grain Weight: 8 lbs 9.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 31.46 qt of water at 156.0 F 152.0 F 60 min

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Munich Lager Yeast (2308)
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 28.00 days
Storage Temperature: 35.0 F