American IPA Recipe - Lazarus Amber Ale

Recipe Info

Recipe Image

Lazarus Amber Ale

by on
All Grain + Extract
1.8 Gallon(s)
2.2 Gallon(s)
60 min
87%
BIAB. Fermented with 2 year old Bell's yeast. Used a lot of other old stuff.

Fermentables

33% - Dry Malt Extract - Light - US
1
44
8
Extract
8% - Munich Light - DE
0.25
37
7
Mash
8% - Vienna - US
0.25
36
4
Mash
8% - Rye - DE
0.25
38
3
Mash
8% - CaraMunich I - DE
0.25
34
38
Mash
8% - Special B - BE
0.25
30
180
Mash
17% - White Wheat - US
0.5
40
2
Mash
8% - Maris Otter Pale - UK
0.25
38
3
Mash

Hops

Cascade
0.325
Pellet
FirstWort
60 min(s)
5.7
19.7
Sterling
0.25
Pellet
FirstWort
60 min(s)
9.7
25.8
Mt. Hood
0.25
Pellet
FlameOut
0 min(s)
5.5
0.0
Willamette
0.25
Pellet
FlameOut
0 min(s)
4.2
0.0
Cascade
0.125
Pellet
FlameOut
0 min(s)
5.7
0.0

Yeast

Fermentis Safale US-05
74%

Other Stuff

Cinnamon
0.025
tsp
Mash

Mash Steps

Saccharification Rest
Infusion
155
60 min

Special Instructions

1.
Strike temp 155 degrees.
2.
Primary fermentation 2 weeks.
3.
Ferment with Bell's yeast raised from Oberon and used 3 times 1.5 years ago.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Lazarus Amber Ale
American IPA
  • 1.80 Gallons Liters Batch Size
  • 2.20 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.060 OG
  • 1.016 FG
  • 45.6 IBU (brewgr) Bitterness
  • 0.76 BG:GU
  • 18.2° SRM Color
  • 87% Efficiency
  • 5.7% ABV Alcohol
  • 202 per 12oz Calories
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