StankAle
Well-Known Member
I am going for a rather well balanced APA here. I decided to add the munich and victory because I have it lying around and wanted to experiment. Any thoughts, advice, etc. is appreciated as always.
Edit: I am not sure about the Victory now as it's biscuity flavor might contrast with the citrusy hops. Hmmmmmmm..........
Rat Stink Bastard 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): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.50
Anticipated OG: 1.055 Plato: 13.56
Anticipated SRM: 6.2
Anticipated IBU: 32.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.0 8.50 lbs. Pale Malt(2-row) America 1.036 2
9.5 1.00 lbs. Maris Otter Malt 1.038 3
9.5 1.00 lbs. Victory Malt America 1.034 25
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Amarillo Gold Pellet 8.40 18.3 60 min.
0.50 oz. Cascade Pellet 6.50 7.2 30 min.
0.50 oz. Amarillo Gold Pellet 8.40 4.9 15 min.
0.50 oz. Cascade Pellet 6.50 2.4 5 min.
Yeast
-----
Fermentis Safale US-05
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.50
Water Qts: 13.13 - Before Additional Infusions
Water Gal: 3.28 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 15
Total Mash Volume Gal: 4.12 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Edit: I am not sure about the Victory now as it's biscuity flavor might contrast with the citrusy hops. Hmmmmmmm..........
Rat Stink Bastard 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): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.50
Anticipated OG: 1.055 Plato: 13.56
Anticipated SRM: 6.2
Anticipated IBU: 32.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.0 8.50 lbs. Pale Malt(2-row) America 1.036 2
9.5 1.00 lbs. Maris Otter Malt 1.038 3
9.5 1.00 lbs. Victory Malt America 1.034 25
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Amarillo Gold Pellet 8.40 18.3 60 min.
0.50 oz. Cascade Pellet 6.50 7.2 30 min.
0.50 oz. Amarillo Gold Pellet 8.40 4.9 15 min.
0.50 oz. Cascade Pellet 6.50 2.4 5 min.
Yeast
-----
Fermentis Safale US-05
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.50
Water Qts: 13.13 - Before Additional Infusions
Water Gal: 3.28 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 15
Total Mash Volume Gal: 4.12 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.