nickwc5
Well-Known Member
This is my first AG recipe. Let me know what you think. thanks
Styles Raw Brewery House Ale
Selected Style and BJCP Guidelines
American Ale-American Pale Ale
Min SG: 1.045 SG Max SG: 1.060 SG
Min IBU: 30 IBU Max IBU: 45 IBU
Min Color: 5.0 SRM Max Color: 14.0 SRM
Recipe Overview
Pre-Boil Wort Volume: 6.08 US gals Post-Boil Wort Volume: 5.28 US gals
Pre-Ferment Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.048 SG Expected OG: 1.058 SG
Expected FG: 1.014 SG
Expected ABV: 5.7 % Expected ABW: 4.5 %
Expected IBU (using Tinseth): 30.4 IBU Expected Color: 11.9 SRM
Mash Efficiency: 75.0 % Approx Color:
Boil Duration: 60.0 mins
Fermentation Temperature: 70 degF
Fermentables
Ingredient Amount % When
US 2-Row Malt 8.00 lb 76.2 % In Mash/Steeped
US Caramel 60L Malt 1.00 lb 9.5 % In Mash/Steeped
Belgian CaraPilsner Malt 1.00 lb 9.5 % In Mash/Steeped
Belgian Biscuit Malt 0.50 lb 4.8 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
US Amarillo 5.0 1.0 oz Pelletized Hops All Of Boil
US Cascade 4.5 0.5 oz Pelletized Hops 30 Min From End
US Cascade 4.5 0.5 oz Pelletized Hops 15 Min From End
US Cascade 4.5 0.5 oz Pelletized Hops 5 Min From End
US Cascade 4.5 0.5 oz Pelletized Hops At turn off
German Perle 8.0 1.0 oz Pelletized Hops Dry-Hopped
Other Ingredients
Ingredient Amount When
Irish Moss 1lb 0oz In Boil
Yeast
Wyeast 1056-American Ale
Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.3
pH Adjusted with: Unadjusted
Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F) w/Mash Out
Step Type Temperature Duration
Strike/Dough in at 165 degF 5
Rest at 151 degF 60
Raise to and Mash out at 171 degF 10
Recipe Notes
Styles Raw Brewery House Ale
Selected Style and BJCP Guidelines
American Ale-American Pale Ale
Min SG: 1.045 SG Max SG: 1.060 SG
Min IBU: 30 IBU Max IBU: 45 IBU
Min Color: 5.0 SRM Max Color: 14.0 SRM
Recipe Overview
Pre-Boil Wort Volume: 6.08 US gals Post-Boil Wort Volume: 5.28 US gals
Pre-Ferment Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.048 SG Expected OG: 1.058 SG
Expected FG: 1.014 SG
Expected ABV: 5.7 % Expected ABW: 4.5 %
Expected IBU (using Tinseth): 30.4 IBU Expected Color: 11.9 SRM
Mash Efficiency: 75.0 % Approx Color:
Boil Duration: 60.0 mins
Fermentation Temperature: 70 degF
Fermentables
Ingredient Amount % When
US 2-Row Malt 8.00 lb 76.2 % In Mash/Steeped
US Caramel 60L Malt 1.00 lb 9.5 % In Mash/Steeped
Belgian CaraPilsner Malt 1.00 lb 9.5 % In Mash/Steeped
Belgian Biscuit Malt 0.50 lb 4.8 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
US Amarillo 5.0 1.0 oz Pelletized Hops All Of Boil
US Cascade 4.5 0.5 oz Pelletized Hops 30 Min From End
US Cascade 4.5 0.5 oz Pelletized Hops 15 Min From End
US Cascade 4.5 0.5 oz Pelletized Hops 5 Min From End
US Cascade 4.5 0.5 oz Pelletized Hops At turn off
German Perle 8.0 1.0 oz Pelletized Hops Dry-Hopped
Other Ingredients
Ingredient Amount When
Irish Moss 1lb 0oz In Boil
Yeast
Wyeast 1056-American Ale
Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.3
pH Adjusted with: Unadjusted
Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F) w/Mash Out
Step Type Temperature Duration
Strike/Dough in at 165 degF 5
Rest at 151 degF 60
Raise to and Mash out at 171 degF 10
Recipe Notes