scinerd3000
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP001 California Ale
- Yeast Starter
- No (Ran out of DME)
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.052
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 34
- Color
- 14
- Primary Fermentation (# of Days & Temp)
- 10 days @ 68-72
- Secondary Fermentation (# of Days & Temp)
- 7 days @ 68
American Amber Ale (5.66% ABV)
A ProMash Recipe Report
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.3 8.00 lbs. Marris otter (2-row) America 1.038 3
17.6 2.00 lbs. Munich Malt Belgium 1.038 8
4.4 0.50 lbs. CaraMunich 60 France 1.034 60
4.4 0.50 lbs. Crystal 40L America 1.034 45
2.2 0.25 lbs. Biscuit Malt Belgium 1.035 24
1.1 0.13 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Willamette Plug 4.30 17.2 60 min.
0.75 oz. Centennial Whole 9.30 13.9 30 min.
0.50 oz. Willamette Plug 4.30 2.9 20 min.
**1 tsp irish moss added at last 15 minutes of boil. Also used hop bag for hops additions.
Yeast
-----
White Labs WLP001 California Ale
Mash Schedule
---------------
Mashed at 154 degrees F for 60 minutes with 14 quarts and then added 5 quarts of 175 degree water and started vorlauf until clear runnings present. Drained first runnings and sparged with 13 quarts of 175 degree water. Came up with about 4.5 gallons instead of 5.5 total runnings.
**Next time i will use an additional gallon of water to achieve 5.5 gallon recipe...I didint get enough munich so i went with a half lb of the caramunich for added color.
A ProMash Recipe Report
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.3 8.00 lbs. Marris otter (2-row) America 1.038 3
17.6 2.00 lbs. Munich Malt Belgium 1.038 8
4.4 0.50 lbs. CaraMunich 60 France 1.034 60
4.4 0.50 lbs. Crystal 40L America 1.034 45
2.2 0.25 lbs. Biscuit Malt Belgium 1.035 24
1.1 0.13 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Willamette Plug 4.30 17.2 60 min.
0.75 oz. Centennial Whole 9.30 13.9 30 min.
0.50 oz. Willamette Plug 4.30 2.9 20 min.
**1 tsp irish moss added at last 15 minutes of boil. Also used hop bag for hops additions.
Yeast
-----
White Labs WLP001 California Ale
Mash Schedule
---------------
Mashed at 154 degrees F for 60 minutes with 14 quarts and then added 5 quarts of 175 degree water and started vorlauf until clear runnings present. Drained first runnings and sparged with 13 quarts of 175 degree water. Came up with about 4.5 gallons instead of 5.5 total runnings.
**Next time i will use an additional gallon of water to achieve 5.5 gallon recipe...I didint get enough munich so i went with a half lb of the caramunich for added color.