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Old 05-12-2007, 10:01 AM   #1
Vels
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Default Forest Fire summer ale

HI

My newly formulated forest fire summer ale - any comments welcome...

My intention is to make a malty summer ale with a hint of smoke and oak, plus some rye taste blending with the saaz hops.

I may be way out of line here, give me your thoughts.

Cheers
Jakob

Metric version

Forest fire

A ProMash Recipe Report

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

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 5.00
Anticipated OG: 1.045 Plato: 11.24
Anticipated SRM: 9.8
Anticipated IBU: 36.8
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 21.05 L
Pre-Boil Gravity: 1.043 SG 10.70 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
-----------------------------------------------------------------------------
40.0 2.00 kg. . Pale Ale (2-row) DE 75.81 2
20.0 1.00 kg. . CaraRed (Crystal 20L) DE 71.27 20
20.0 1.00 kg. . Munich I (Bonlander) DE 75.43 8
18.0 0.90 kg. . Rye Malt Pale DE 60.88 4
2.0 0.10 kg. . Peated Amlt GB 75.43 9

Potential represented as Yield, Coarse Grind As Is.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Galena Whole 13.00 29.1 60 min.
30.00 g. Czech Saaz Whole 3.80 5.7 20 min.
20.00 g. Czech Saaz Whole 3.80 1.9 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
30.00 gm Oak medium roast french Other 14 Days(fermenter)


Yeast
-----

Munton-Fison Active Brewing Yeast



US version for the Metric system challenged....

Forest fire

A ProMash Recipe Report

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

Batch Size (Gal): 5.28 Wort Size (Gal): 5.28
Total Grain (Lbs): 11.02
Anticipated OG: 1.045 Plato: 11.24
Anticipated SRM: 9.8
Anticipated IBU: 36.8
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 5.56 Gal
Pre-Boil Gravity: 1.043 SG 10.70 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
-----------------------------------------------------------------------------
40.0 4.41 lbs. . Pale Ale (2-row) DE 75.81 2
20.0 2.20 lbs. . CaraRed (Crystal 20L) DE 71.27 20
20.0 2.20 lbs. . Munich I (Bonlander) DE 75.43 8
18.0 1.98 lbs. . Rye Malt Pale DE 60.88 4
2.0 0.22 lbs. . Peated Amlt GB 75.43 9

Potential represented as Yield, Coarse Grind As Is.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.53 oz. Galena Whole 13.00 29.1 60 min.
1.06 oz. Czech Saaz Whole 3.80 5.7 20 min.
0.71 oz. Czech Saaz Whole 3.80 1.9 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
30.00 gm Oak medium roast french Other 14 Days(fermenter)


Yeast
-----

Munton-Fison Active Brewing Yeast

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Old 05-12-2007, 12:45 PM   #2
Professor Frink
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Default

Looks great! I've never tried peated malt, but now I want to make a Scottish Ale to give it a go.

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