- Joined
- Apr 18, 2006
- Messages
- 16,779
- Reaction score
- 5,896
- Recipe Type
- Extract
- Yeast
- Nottingham Dry
- Yeast Starter
- None
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.060
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 25.2
- Color
- 13.4
- Primary Fermentation (# of Days & Temp)
- 3 weeks
- Secondary Fermentation (# of Days & Temp)
- Skip
- Additional Fermentation
- None
House Amber Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 2.00
Total Extract (Lbs): 7.00
Anticipated OG: 1.060 Plato: 14.79
Anticipated SRM: 13.4
Anticipated IBU: 25.2
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 2.35 Gal
Pre-Boil Gravity: 1.128 SG 29.73 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.7 6.00 lbs. Muntons DME - Amber England 1.046 17
7.1 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
7.1 0.50 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 5.10 16.7 60 min.
1.00 oz. Cascade Pellet 5.10 8.5 30 min.
1.00 oz. Cascade Whole 5.75 0.0 0 min.
Yeast
-----
Danstar Nottingham
Notes
-----
Easy Awesome Amber Ale
Awards
------
Pella Home Brew Club - Best Beer 2008 @ Gene Schmitz's
AG Version
House Amber Ale - AG
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.060 Plato: 14.82
Anticipated SRM: 13.5
Anticipated IBU: 25.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.043 SG 10.65 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.9 7.00 lbs. Pale Malt(2-row) America 1.036 2
17.4 2.00 lbs. Munich Malt(dark) America 1.033 20
6.5 0.75 lbs. Cara-Pils Dextrine Malt 1.033 2
15.2 1.75 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 5.10 25.1 60 min.
1.00 oz. Cascade Whole 5.75 0.0 0 min.
Yeast
-----
Danstar Nottingham
Water Profile
-------------
Profile: Des Moine - Fleur Drive
Profile known for: Drinking & Bathing
Calcium(Ca): 35.2 ppm
Magnesium(Mg): 21.3 ppm
Sodium(Na): 21.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 39.0 ppm
biCarbonate(HCO3): 105.3 ppm
pH: 8.32
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 11.50
Water Qts: 14.69 - Before Additional Infusions
Water Gal: 3.67 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.28 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 15
Total Mash Volume Gal: 4.59 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Easy Awesome Amber Ale
Awards
------
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 2.00
Total Extract (Lbs): 7.00
Anticipated OG: 1.060 Plato: 14.79
Anticipated SRM: 13.4
Anticipated IBU: 25.2
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 2.35 Gal
Pre-Boil Gravity: 1.128 SG 29.73 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.7 6.00 lbs. Muntons DME - Amber England 1.046 17
7.1 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
7.1 0.50 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 5.10 16.7 60 min.
1.00 oz. Cascade Pellet 5.10 8.5 30 min.
1.00 oz. Cascade Whole 5.75 0.0 0 min.
Yeast
-----
Danstar Nottingham
Notes
-----
Easy Awesome Amber Ale
Awards
------
Pella Home Brew Club - Best Beer 2008 @ Gene Schmitz's
AG Version
House Amber Ale - AG
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.060 Plato: 14.82
Anticipated SRM: 13.5
Anticipated IBU: 25.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.043 SG 10.65 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.9 7.00 lbs. Pale Malt(2-row) America 1.036 2
17.4 2.00 lbs. Munich Malt(dark) America 1.033 20
6.5 0.75 lbs. Cara-Pils Dextrine Malt 1.033 2
15.2 1.75 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 5.10 25.1 60 min.
1.00 oz. Cascade Whole 5.75 0.0 0 min.
Yeast
-----
Danstar Nottingham
Water Profile
-------------
Profile: Des Moine - Fleur Drive
Profile known for: Drinking & Bathing
Calcium(Ca): 35.2 ppm
Magnesium(Mg): 21.3 ppm
Sodium(Na): 21.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 39.0 ppm
biCarbonate(HCO3): 105.3 ppm
pH: 8.32
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 11.50
Water Qts: 14.69 - Before Additional Infusions
Water Gal: 3.67 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.28 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 15
Total Mash Volume Gal: 4.59 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Easy Awesome Amber Ale
Awards
------