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Old 02-21-2007, 01:47 PM   #1
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Default Can someone check this for me..

The numbers look right, it's the ingredients I want to make sure mesh. Looking to make my first homebuilt recipe, Irish Ale style.

MS Ryan Irish Ale

A ProMash Recipe Report

AHA Style and Style Guidelines
-------------------------------

06-B American Pale Ales, American Amber Ale

Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 11 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 2.50
Total Grain (Lbs): 9.25
Anticipated OG: 1.051 Plato: 12.60
Anticipated SRM: 17.3
Anticipated IBU: 27.5
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 2.63 Gal
Pre-Boil Gravity: 1.097 SG 23.03 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Coarse Grind As Is.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
35.1 3.25 lbs. Coopers LME - Amber Australia 82.23 16
43.2 4.00 lbs. Crystal 30L America 71.27 30
21.6 2.00 lbs. Carahell Light Malt Germany 75.43 3

Potential represented as % Yield, Coarse Grind As Is.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Whole 4.75 25.3 60 min.
0.50 oz. Tettnanger Whole 4.50 2.1 15 min.
0.50 oz. Saazer Whole 4.30 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.15 Oz Irish Moss Fining 15 Min.(boil)
1.00 Oz Wildflower Honey Other 10 Min.(boil)


Yeast
-----

WYeast 1084 Irish Ale


Water Profile
-------------

Profile: Distilled Water
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 8.32


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 6.00
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 0.00 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

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Old 02-21-2007, 01:50 PM   #2
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Distilled water? Not highly recommended. Go with Spring water.

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Old 02-21-2007, 03:32 PM   #3
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I dunno....6 lbs. of Crystal malts sure seem like a lot. Are you going to mash these or steep them? You will likley get more fermentables from base malt and\or LME and use the grains for additional flavor and color.

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Old 02-21-2007, 05:06 PM   #4
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Thank you so much, that's what I was looking for.

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Old 02-21-2007, 05:16 PM   #5
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Whoa....you only need a half pound of that crystal 30. Then raise up the DME to compensate. That recipe will be a trainwreck otherwise.

And you'd be better off using your tap water, as cheese said. In extract beers, water means very little because the malt profile is already established in the LME/DME.

Good luck!

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Old 02-21-2007, 06:34 PM   #6
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Thank you guys so much...how does this look? I made Cheese's cream stout and I was impressed, now I want to follow in his footsteps. Don't mind the water, I'm changing that.


MS Ryan Irish Ale 2

A ProMash Recipe Report

AHA Style and Style Guidelines
-------------------------------

06-B American Pale Ales, American Amber Ale

Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 11 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 2.50
Total Grain (Lbs): 7.00
Anticipated OG: 1.052 Plato: 12.75
Anticipated SRM: 13.3
Anticipated IBU: 23.1
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 2.63 Gal
Pre-Boil Gravity: 1.098 SG 23.30 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Coarse Grind As Is.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.4 3.25 lbs. Coopers LME - Amber Australia 82.23 16
7.1 0.50 lbs. Crystal 30L America 71.27 30
46.4 3.25 lbs. Coopers LME - Amber Australia 82.23 16

Potential represented as % Yield, Coarse Grind As Is.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Goldings - E.K. Whole 4.75 21.0 60 min.
0.50 oz. Tettnanger Whole 4.50 2.1 15 min.
0.50 oz. Saazer Whole 4.30 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.15 Oz Irish Moss Fining 15 Min.(boil)
1.00 Oz Wildflower Honey Other 10 Min.(boil)


Yeast
-----

WYeast 1084 Irish Ale


Water Profile
-------------

Profile: Distilled Water
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 8.32


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 0.50
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 0.00 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

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Old 02-21-2007, 06:53 PM   #7
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It looks a lot better. If you can get some Special B (.5 lbs.) roasted malt to go with the Crystal I think you would be pretty set. Also the hops chosen generally are not in Irish brews but then this is homebrewing.

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Old 02-21-2007, 07:03 PM   #8
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Any ideas for hops?

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Old 02-21-2007, 07:25 PM   #9
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Quote:
Originally Posted by PilotBMP
I made Cheese's cream stout and I was impressed, now I want to follow in his footsteps.
How did no one comment on this yet?

I like you Pilot. You're my buddy.

I'd up the hops for a pale ale. Throw in some Cascade for that APA flavor. Maybe an ounce, maybe 2.
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Old 02-21-2007, 07:27 PM   #10
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Every brewer starts as an apprentice, no one is a pro from the get go. Gotta give props where props are due.

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