Dude - Look at the difference here, these are your two pub ales.
The 1st one is what I copied from last year, the other is what you have in your sig now. Check your post in the recipes too, they are all slightly different.
Check out the yeast, malt and toasted malts....
...you also didn't have a mash-out listed.
Temps look different too. You advised me to use 163'F strike water in a PM.
I hope this helps...
OH BTW did you change brewing software??? See if you can retrieve the other recipes.
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 Grain (Lbs): 8.00
Anticipated OG: 1.041 Plato: 10.27
Anticipated SRM: 11.4
Anticipated IBU: 28.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
56.3 4.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
12.5 1.00 lbs. Toasted Malt(2-row) America 1.033 30
6.3 0.50 lbs. Flaked Oats America 1.033 2
6.3 0.50 lbs. Crystal 60L America 1.034 60
6.3 0.50 lbs. Brown Sugar (dark) Generic 1.046 60
6.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
6.3 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
1.50 oz. Goldings - E.K. Whole 4.75 26.4 60 min
0.50 oz. Goldings - E.K. Whole 4.75 1.8 5 min
Yeast
White Labs WLP005 British Ale
Mash Schedule
Mash Type: Single Step
Grain Lbs: 7.50
Water Qts: 9.38 Before Additional Infusions
Water Gal: 2.35 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 151 60 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min
Total Mash Volume Gal: 2.95 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
Shooting for my twist on Boddington's pub ale.
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.
Awards
1st Place Dominion Cup 2006
VERSES
Pub Ale
8-A Standard/Ordinary Bitter
Size: 5.5 gal
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 136.18 per 12.0 fl oz
Original Gravity: 1.041 (1.032 - 1.040)
|==========================#=====|
Terminal Gravity: 1.010 (1.007 - 1.011)
|=====================#==========|
Color: 9.2 (4.0 - 14.0)
|================#===============|
Alcohol: 4.03% (3.2% - 3.8%)
|==============================#=|
Bitterness: 34.54 (25.0 - 35.0)
|=======================#========|
Ingredients:
Grains/Syrups:
4.0 lbs Maris Otter Pale Ale Malt
1.5 lbs Toasted Pale Malt
0.5 lbs Crystal Malt 60°L
0.5 lbs Oats Flaked
0.5 lbs Wheat Flaked
0.5 lbs 2-Row Carapils® Malt
0.5 lbs Light Brown Sugar
Hops:
1.5 oz East Kent Goldings (5.0%) - added during boil, boiled 60.0 min
0.5 oz East Kent Goldings (5.0%) - added during boil, boiled 5.0 min
Misc:
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10.0 min
Yeast:
1.0 ea WYeast 1187 Ringwood Ale
Schedule:
Mash In - Liquor: 2.06 gal; Strike: 170.0 °F
Sacc. Rest - Rest: 60 min
Infusion For Sacc. Rest - Water: 3.13 gal; Temperature: 100.0 °C
Batch Sparge - First Runnings: 2.43 gal sparge @ 168.0 °F, 3.93 gal collected, 15.0 min; Batch #1: 2.54 qt sparge @ 168.0 °F, 2.06 gal collected, 15.0 min; Batch #2: 2.57 qt sparge @ 168.0 °F, 2.0 gal collected, 15.0 min; Total Runoff: 8.0 gal