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- - Pub Ale (http://www.homebrewtalk.com/f64/pub-ale-21226/)

Pub Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

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
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Extract (Lbs): 6.50
Anticipated OG: 1.042 Plato: 10.48
Anticipated SRM: 8.1
Anticipated IBU: 32.2
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.2 4.50 lbs. English Pale 2-row Malt 1.038
15.4 1.00 lbs. Toasted Malt(2-row) America 1.033
7.7 0.50 lbs. Brown Sugar Generic 1.046
7.7 0.50 lbs. Cara-Pils Dextrine Malt 1.033
7.7 0.50 lbs. Crystal 60L America 1.034
7.7 0.50 lbs. Flaked Oats America 1.033
7.7 0.50 lbs. Flaked Soft White Wheat America 1.034

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Whole 4.75 29.0 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 3.2 5 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1 whirlfloc tablet :05 Min.(boil)

Yeast
-----

WhiteLabs WLP005 (or equiv)

Notes:

Shooting for my twist on Boddington's.

Brown sugar prep: Heat with 1/2 cup water in saucepan until boiling, cool slightly and add to kettle with 15 minutes left.

Toasted Malt: Toast 1 lb. 2-row in 275° oven for 30 minutes, stirring once halfway through.

Mash @ 148° F for 60 minutes

Extract version:

Subsitute 3 lbs. DME for the English 2 row. Steep all grains together at around 150° with a little bit of DME.

Awards:
1st place Dominion Cup 2006 in the English Pale Ale category.

Got an Extract version of this?

Quote:

Originally Posted by Flyin' Lion

Got an Extract version of this?

Read the notes! ;)

D'oh. :o

I printed off a version of this and took it to my LHBS and never even noticed the notes. They put together an extract version that is similar to your notes, except they calculated 4 lbs. DME.

Very well could be just because of the OG value of the DME used. I used the "generic" value from Promash to get 3 lbs. Could be anywhere between 3 and 4 prolly.

I'm drinking this bad boy right now, but I made it as a PM. (Me Likey :D)

Dude's Pub Ale (Original Version from 2006)

A ProMash Recipe Report

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

Batch Size (Gal): 5.00 Wort Size (Gal): 2.50
Total Grain (Lbs): 7.00
Anticipated OG: 1.036 Plato: 8.98
Anticipated SRM: 6.7
Anticipated IBU: 26.7
Brewhouse Efficiency: 30 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 18.00 Percent Per Hour
Pre-Boil Wort Size: 3.05 Gal
Pre-Boil Gravity: 1.059 SG 14.45 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
42.9 3.00 lbs. Muntons DME - Extra Light England 1.046 3
14.3 1.00 lbs. Pale Malt(6-row) America 1.035 2
14.3 1.00 lbs. Toasted Pale Malt(6-row) America 1.035 2
7.1 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
7.1 0.50 lbs. Crystal 60L America 1.034 60
7.1 0.50 lbs. Flaked Oats America 1.033 2
7.1 0.50 lbs. Flaked Soft White Wheat America 1.034 2

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Willamette Pellet 5.00 22.2 60 min.
1.00 oz. Willamette Pellet 5.00 4.4 10 min.

Yeast
-----
S04

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

Mash Type: Single Step

Grain Lbs: 4.00
Water Qts: 5.20 - Before Additional Infusions
Water Gal: 1.30 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 20
Sparge Temp : 175 Time: 10

Total Mash Volume Gal: 1.62 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

You weren't kidding about the head! Looks great. Looks tasty. Looks like I need to brew this again!

Thanks for sharing!

Quote:

Originally Posted by Dude (Post 1154519)

You weren't kidding about the head! Looks great. Looks tasty. Looks like I need to brew this again!

Thanks for sharing!

I know, the top of a McDonald's vanilla milkshake doesn't even look that good! :D

I am about to brew this recipe and I was wondering how the UK pale malt would convert this amount of the adjuncts, as the base malt is only about 50% of the grist, does the toasted 2-row contain enzymes?