I was just going through my notes for this since it is finally bottled!
:rockin:
Updated in ProMash. Here's the end result:
84% Brewhouse efficiency, 80% attenuation and it tastes fantastic!
:rockin:
Updated in ProMash. Here's the end result:
SMaSH APA
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-A American Ale, American Pale Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.062 Plato: 15.24
Anticipated SRM: 5.1
Anticipated IBU: 51.9
Brewhouse Efficiency: 84 %
Wort Boil Time: 65 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.97 Gal
Pre-Boil Gravity: 1.052 SG 12.88 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 10.00 lbs. Vienna Malt Germany 1.037 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Whole 8.00 34.9 65 min.
1.00 oz. Northern Brewer Whole 8.00 11.4 20 min.
1.00 oz. Northern Brewer Whole 8.00 5.6 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tab Whirfloc Fining 15 Min.(boil)
Yeast
-----
Danstar Nottingham
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 10.00
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.40 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 65
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 162 Time: 5
Total Mash Volume Gal: 4.30 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Mashed in at 1.2 qts per gal (3 gal) for 10 minutes at 152*F
Added ½ gal (1.4 qts per gal) for 55 minutres at 154*F
Added 1½ gal for Mash Out (2 qts per gal) for 20 minutes at 158*F
Brewed 1/18/08
Fermented at 62F
OG: 1.062
Racked 2/2/08 @ 1.016
Bottled 2/12/08 @ 1.012
80% attenuation
6.6% ABV
84% Brewhouse efficiency, 80% attenuation and it tastes fantastic!