This is my oldest recipe. it's basically an amber ale a little over the style range for color, IBUs and gravity.
i've made it stronger some times (shooting for 6.66% ABV) but i don't think my efficiency will be as good today. i added some chocolate malt last time i made it and it was nearly black in color with a perfect crisp/dry stout flavor. very tasty. i've also made it with belgian yeast and slight variations in the grains for more of a dubbel with roasted grains...also nice. it's never done me wrong.
I've been tweaking it for years, but i think this is going to be the done deal. it's pretty much back to the basics, although the original recipes were mostly extract. Once this batch is kegged and consumed, I'll decide. If it turns out as good as the others, i'll add it to the recipe database
:rockin:
i've made it stronger some times (shooting for 6.66% ABV) but i don't think my efficiency will be as good today. i added some chocolate malt last time i made it and it was nearly black in color with a perfect crisp/dry stout flavor. very tasty. i've also made it with belgian yeast and slight variations in the grains for more of a dubbel with roasted grains...also nice. it's never done me wrong.
I've been tweaking it for years, but i think this is going to be the done deal. it's pretty much back to the basics, although the original recipes were mostly extract. Once this batch is kegged and consumed, I'll decide. If it turns out as good as the others, i'll add it to the recipe database
:rockin:
Blood Ale v.OG
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-B American Ale, American Amber Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.25
Anticipated OG: 1.065 Plato: 15.93
Anticipated SRM: 17.5
Anticipated IBU: 49.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.050 SG 12.50 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
44.9 5.50 lbs. Pale Malt(2-row) America 1.036 2
44.9 5.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
6.1 0.75 lbs. Crystal 40L America 1.034 40
2.0 0.25 lbs. Crystal 120L America 1.033 120
2.0 0.25 lbs. Roasted Barley America 1.028 450
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Perle Whole 8.20 42.7 90 min.
1.50 oz. Goldings - E.K. Whole 4.50 6.8 15 min.
Yeast
-----
Danstar Nottingham
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.25
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.31 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 168 Time: 10
Total Mash Volume Gal: 4.98 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.