Recipe Type: All Grain
Yeast: S-05
Yeast Starter: NO
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.014
IBU: 55.1
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 12 @ about 68-70 degrees
Tasting Notes: Color is dead on, taste is pretty close, nose could use a bit more

***I tweaked the recipie a bit to fit into the BJCP 14B catagory based on recommendations from my homebrewclub*******


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: SPRAG Ale -- Revisited
Brewer: Brian Ferullo
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.33 gal
Estimated OG: 1.056 SG
Estimated Color: 15.5 SRM
Estimated IBU: 55.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Briess 2 Row Malt (BMW) (2.0 SRM) Grain 73.53 %
2.25 lb Caramel Munich (BMW) (56.0 SRM) Grain 20.68 %
0.63 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.79 %
1.00 oz Centennial [8.80 %] (Dry Hop 7 days) Hops -
0.60 oz Chinook [13.60 %] (60 min) Hops 26.5 IBU
0.60 oz Chinook [13.60 %] (30 min) Hops 20.3 IBU
0.80 oz Centennial [8.80 %] (10 min) Hops 8.3 IBU
7.33 gal Baltimore, MD Water
1 Pkgs Safale us-05 (DLC) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 10.88 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Initial Mash-In Add 13.69 qt of water at 168.0 F 152F
10 min Batch Sparge Add 23.94 qt of water at 182.2 F 170F



-------------------
Grain 10.88 lbs
Mash Ratio 1.2 qts/lb of grain
Absorption rate in mash 0.2 gallons/lb grain
Boil Off Rate 1.1 gallons/hour
Boil Time 60 minutes
Desired volume to primary 5.5 gallons

Mash Water 3.26
Water Absorbed 2.18
Wort After Absorbtion 1.09
Sparge Water 5.51
Boil Volume 6.60
----
BRIX 1ST RUNNINGS: 20.8 (1.090)
BRIX 2ND RUNNINGS. 16.00 (1.060)
BRIX 3RD RUNNINGS: 3.00 (1.011)