Ok, after some research, and looking to see what I had in my ingredient cooler, I've come up with the following recipe. Tell me what you think. . .Criticism, critique, etc., is welcome. . .
This is the inaugural batch for my new brew sculpture. :rockin:
Firehouse Red Ale
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): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 24.00
Anticipated OG: 1.064 Plato: 15.56
Anticipated SRM: 16.2
Anticipated IBU: 47.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 11.76 Gal
Pre-Boil Gravity: 1.054 SG 13.33 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
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.5 15.00 lbs. Pale Malt(2-row) America 1.036 2
16.7 4.00 lbs. Munich Malt(2-row) America 1.035 6
10.4 2.50 lbs. Crystal 80L 1.033 80
4.2 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
4.2 1.00 lbs. Crystal 60L America 1.034 60
2.1 0.50 lbs. Crystal 20L America 1.035 20
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Centennial Whole 10.50 16.5 60 min.
0.75 oz. Amarillo Gold Whole 10.00 14.1 45 min.
1.00 oz. Cascade Whole 5.75 6.1 30 min.
1.00 oz. Amarillo Gold Whole 10.00 5.6 15 min.
1.00 oz. Amarillo Gold Whole 10.00 3.5 5 min.
1.00 oz. Cascade Whole 5.75 2.0 5 min.
Yeast
-----
White Labs WLP004 Irish Ale Yeast
Water Profile
-------------
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 24.00
Water Qts: 12.50 - Before Additional Infusions
Water Gal: 3.13 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.52 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 122 Time: 30
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 0
Total Mash Volume Gal: 5.05 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
This is the inaugural batch for my new brew sculpture. :rockin:
Firehouse Red Ale
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): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 24.00
Anticipated OG: 1.064 Plato: 15.56
Anticipated SRM: 16.2
Anticipated IBU: 47.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 11.76 Gal
Pre-Boil Gravity: 1.054 SG 13.33 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
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.5 15.00 lbs. Pale Malt(2-row) America 1.036 2
16.7 4.00 lbs. Munich Malt(2-row) America 1.035 6
10.4 2.50 lbs. Crystal 80L 1.033 80
4.2 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
4.2 1.00 lbs. Crystal 60L America 1.034 60
2.1 0.50 lbs. Crystal 20L America 1.035 20
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Centennial Whole 10.50 16.5 60 min.
0.75 oz. Amarillo Gold Whole 10.00 14.1 45 min.
1.00 oz. Cascade Whole 5.75 6.1 30 min.
1.00 oz. Amarillo Gold Whole 10.00 5.6 15 min.
1.00 oz. Amarillo Gold Whole 10.00 3.5 5 min.
1.00 oz. Cascade Whole 5.75 2.0 5 min.
Yeast
-----
White Labs WLP004 Irish Ale Yeast
Water Profile
-------------
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 24.00
Water Qts: 12.50 - Before Additional Infusions
Water Gal: 3.13 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.52 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 122 Time: 30
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 0
Total Mash Volume Gal: 5.05 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.