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02-17-2008, 07:25 PM
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#1
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Location: Decatur
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Extract - English Pub Ale (Extract)
Recipe Type: Extract
Yeast: 1098
Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.035
Final Gravity: 1.008
IBU: 23
Boiling Time (Minutes): 60
Color: 6.3
Primary Fermentation (# of Days & Temp): 1
Secondary Fermentation (# of Days & Temp): 2
CORRECTION: The Above # of Days & Temp should be;
Primary: 7 days 64-75F
Secondary: 14 days 64-75F
Bottle Condition: 21 days.
Pub Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
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08-A English Pale Ale, Standard/Ordinary Bitter
Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 2.00
Total Extract (Lbs): 4.80
Anticipated OG: 1.035 Plato: 8.74
Anticipated SRM: 6.3
Anticipated IBU: 23.0
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 2.35 Gal
Pre-Boil Gravity: 1.074 SG 17.98 Plato
Formulas Used
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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: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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68.8 3.30 lbs. Briess LME- Gold (aka Light) America 1.035 4
20.8 1.00 lbs. Generic DME - Light Generic 1.046 8
10.4 0.50 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.00 oz. Goldings - E.K. Pellet 4.75 19.7 60 min.
1.00 oz. Goldings - E.K. Pellet 4.75 3.3 1 min.
Yeast
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WYeast 1098 British Ale
Water Profile
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Profile: Des Moine - Fleur Drive
Profile known for: Drinking & Bathing
Calcium(Ca): 35.2 ppm
Magnesium(Mg): 21.3 ppm
Sodium(Na): 21.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 39.0 ppm
biCarbonate(HCO3): 105.3 ppm
pH: 8.32
Notes
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Wyeast #1098 British Ale Yeast. From Whitbread. Ferments dry and crisp, sli
ghtly tart, fruity and well-balanced. Ferments well down to 65° F. Floccula
tion: high. Apparent attenuation: 68-72%. Optimum temperature: 64-75.
Bottle w/ Muntons KreamyX
Or use the standard priming solution of 5oz by wt of corn sugar |
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__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie
BS Nano-Brewery
Primary: Irish Red Ale, Dead Ringer IPA
2ndary: Red Zinfandel
Drinking: Irish Blonde, House Amber
Next: SNPA Clone, Cali-Common, Another Amber
|Myeast 50327|Easy Hop Oast|
Last edited by Schlenkerla; 02-20-2010 at 08:10 PM.
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06-28-2008, 06:02 PM
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#2
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Join Date: Aug 2007
Location: East Lansing, Mi
Posts: 186
Liked 2 Times on 1 Posts
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Is that really 3 days total fermentation for primary and secondary, or did you mean three weeks?
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06-29-2008, 12:47 AM
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#3
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Join Date: Apr 2006
Location: Decatur
Posts: 6,196
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Likes Given: 5
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Actually that's weeks...
1 week primary
2 weeks secondary
3 weeks in the bottle,
__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie
BS Nano-Brewery
Primary: Irish Red Ale, Dead Ringer IPA
2ndary: Red Zinfandel
Drinking: Irish Blonde, House Amber
Next: SNPA Clone, Cali-Common, Another Amber
|Myeast 50327|Easy Hop Oast|
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11-11-2009, 03:00 AM
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#4
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Join Date: Sep 2009
Location: Calgary
Posts: 57
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How did this recipe turn out for you? I'm looking for an extract recipe for a session ale (using Wyeast 1098 - I have a cake I washed from a batch of graff) that I can plunk into the pipeline while I'm gearing up for a saison in a month or 2, and this sounds like it might be a good 'un.
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Nattouche Abbey Picobrewery
Primary: Neighbourhood Scrumpy Cider
Primary: Gewurz II
Primary: Strong, Dark, and Belgian
Primary: Duvel clone attempt
Drinking (keg): NEU! Alt
Drinking (keg): Armpit
Drinking (keg): Sparkling Gewurz
Drinking (keg): Someone's Sour Cider
Drinking (bottles): Saison 12
Drinking (bottles): CFP Porter
Drinking (bottles): WFP Porter
On Deck: Cloudish Yeller II
On Deck: Bam Biere clone
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11-13-2009, 05:52 PM
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#5
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Join Date: Apr 2006
Location: Decatur
Posts: 6,196
Liked 43 Times on 38 Posts
Likes Given: 5
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This is a good beer. It can be a year round beer to have on hand.
__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie
BS Nano-Brewery
Primary: Irish Red Ale, Dead Ringer IPA
2ndary: Red Zinfandel
Drinking: Irish Blonde, House Amber
Next: SNPA Clone, Cali-Common, Another Amber
|Myeast 50327|Easy Hop Oast|
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01-19-2010, 07:01 PM
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#6
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Join Date: May 2008
Location: Albany
Posts: 96
Likes Given: 1
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Just brewed a 5 gal. batch of this up this past weekend. I'm hoping that if it turns out as good as I'm hoping it does, I might make this one of the "house beers" I keep on rotation in my kegerator.
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"Everybody has to believe in something.....I believe I'll have another drink." -- W.C. Fields
On Tap --none
In Bottles -- Hard Apple Cider (2009 & 2010 vintages), Apple Ale
Primary -- none
Secondary -- Oktoberfest
On Deck -- English Style Ale
My infrequently updated BrewBlogger site
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02-20-2010, 06:07 PM
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#7
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Join Date: Jun 2009
Location: Nova Scotia
Posts: 142
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Is the 40L here an extract or steeping grains? I have 0.5 lb of crushed 40L to steep, is that correct?
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02-20-2010, 07:40 PM
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#8
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Join Date: Apr 2006
Location: Decatur
Posts: 6,196
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Quote:
Originally Posted by rshortt
Is the 40L here an extract or steeping grains? I have 0.5 lb of crushed 40L to steep, is that correct?
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Its steeping grains. Steep about 30 minutes starting at tap water temps of 55 up to 160F.
__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie
BS Nano-Brewery
Primary: Irish Red Ale, Dead Ringer IPA
2ndary: Red Zinfandel
Drinking: Irish Blonde, House Amber
Next: SNPA Clone, Cali-Common, Another Amber
|Myeast 50327|Easy Hop Oast|
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02-20-2010, 07:52 PM
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#9
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Feedback Score: 0 reviews
Join Date: Jun 2009
Location: Nova Scotia
Posts: 142
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Great, thanks. I have all of the ingredients (subbed dry nottingham yeast) and should be brewing this tomorrow. It's my first batch of beer! 
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02-20-2010, 08:05 PM
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#10
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Feedback Score: 0 reviews
Join Date: Apr 2006
Location: Decatur
Posts: 6,196
Liked 43 Times on 38 Posts
Likes Given: 5
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Quote:
Originally Posted by rshortt
Great, thanks. I have all of the ingredients (subbed dry nottingham yeast) and should be brewing this tomorrow. It's my first batch of beer! |
Good Luck! - Word of the wise. Limit the beer drinking just a few beers during the steeping & boil. Less likely for rookie mistakes!
Cheers! 
__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie
BS Nano-Brewery
Primary: Irish Red Ale, Dead Ringer IPA
2ndary: Red Zinfandel
Drinking: Irish Blonde, House Amber
Next: SNPA Clone, Cali-Common, Another Amber
|Myeast 50327|Easy Hop Oast|
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