- Joined
- Apr 18, 2006
- Messages
- 16,779
- Reaction score
- 5,896
- Recipe Type
- All Grain
- Yeast
- wyeast 1272
- Yeast Starter
- 1-Liter
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.047
- Final Gravity
- 10.12
- Boiling Time (Minutes)
- 60
- IBU
- 38.2
- Color
- 10.6
- Primary Fermentation (# of Days & Temp)
- 28 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 28 @ 68F
- Tasting Notes
- Foam is good eatin\' with a spoon. Typical taste red ale, English hops is notable
Quaffable Irish Red - Scrapper's Baby Beer. (My son's celebratory baby beer!)
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
09-D Scottish And Irish Ale, Irish Red Ale
Min OG: 1.044 Max OG: 1.060
Min IBU: 17 Max IBU: 28
Min Clr: 9 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 10.50
Anticipated OG: 1.047 Plato: 11.64
Anticipated SRM: 10.6
Anticipated IBU: 38.2 & 20.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 18.00 Percent Per Hour
Pre-Boil Wort Size: 7.32 Gal
Pre-Boil Gravity: 1.038 SG 9.61 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.7 9.00 lbs. Pale Malt(2-row) America 1.036 2
8.6 0.90 lbs. Caramel Pils Malt Belgium 1.034 2 (Substitute 50/50 Blend Carapils & Crystal 10L)
2.9 0.30 lbs. Special Roast Malt America 1.033 40
1.4 0.15 lbs. Biscuit Malt Belgium 1.035 24
1.4 0.15 lbs. Chocolate Malt Great Britain 1.034 475
Potential represented as SG per pound per gallon.
Hops (38.2 IBUs) Very Hoppy Version!!
-----
WYeast 1272 American Ale II
Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Infusion
Grain Lbs: 10.50
Water Qts: 11.38 - Before Additional Infusions
Water Gal: 2.84 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.08 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 80 F
Dough In Temp: 164 Time: 0
Saccharification Rest Temp: 152 Time: 60
Mash-out Rest Temp: 160 Time: 10
Sparge Temp: 160 Time: 0
Runnings Stopped At: 1.010 SG 2.56 Plato
Additional Infusion Temperatures And Amounts
--------------------------------------------
Mash Out Step: 7.19 Qts of 175 Degree Water Added
Total Mash Volume Gal: 5.48 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
09-D Scottish And Irish Ale, Irish Red Ale
Min OG: 1.044 Max OG: 1.060
Min IBU: 17 Max IBU: 28
Min Clr: 9 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 10.50
Anticipated OG: 1.047 Plato: 11.64
Anticipated SRM: 10.6
Anticipated IBU: 38.2 & 20.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 18.00 Percent Per Hour
Pre-Boil Wort Size: 7.32 Gal
Pre-Boil Gravity: 1.038 SG 9.61 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.7 9.00 lbs. Pale Malt(2-row) America 1.036 2
8.6 0.90 lbs. Caramel Pils Malt Belgium 1.034 2 (Substitute 50/50 Blend Carapils & Crystal 10L)
2.9 0.30 lbs. Special Roast Malt America 1.033 40
1.4 0.15 lbs. Biscuit Malt Belgium 1.035 24
1.4 0.15 lbs. Chocolate Malt Great Britain 1.034 475
Potential represented as SG per pound per gallon.
Hops (38.2 IBUs) Very Hoppy Version!!
Hops (21.1) Virtually Identical to Extract Version - RECOMMENDED!Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Galena Whole 13.00 29.1 60 min.
1.20 oz. Goldings - E.K. Whole 4.75 10.8 30 min.
YeastAmount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Pellet 4.75 17.5 60 min.
1.00 oz. Willamette Pellet 5.00 3.1 1 min.
-----
WYeast 1272 American Ale II
Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Infusion
Grain Lbs: 10.50
Water Qts: 11.38 - Before Additional Infusions
Water Gal: 2.84 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.08 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 80 F
Dough In Temp: 164 Time: 0
Saccharification Rest Temp: 152 Time: 60
Mash-out Rest Temp: 160 Time: 10
Sparge Temp: 160 Time: 0
Runnings Stopped At: 1.010 SG 2.56 Plato
Additional Infusion Temperatures And Amounts
--------------------------------------------
Mash Out Step: 7.19 Qts of 175 Degree Water Added
Total Mash Volume Gal: 5.48 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.