Crown Ranch Red
American Amber Ale

 

Type: All Grain

 Date: 8/8/2009

Batch Size: 10.25 gal

 Brewer: Brad Nixon
Boil Size: 13.50 gal Asst Brewer:
Boil Time: 90 min Equipment: Brad's 10 Gallon Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
16.50 lb Pale Malt (2 Row) US (1.8 SRM) Grain 72.72 %
3.00 lb Carared (20.0 SRM) Grain 13.22 %
3.00 lb Munich Malt - 10L (10.0 SRM) Grain 13.22 %
0.19 lb Black (Patent) Malt (500.0 SRM) Grain 0.84 %
1.20 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 28.8 IBU
1.00 oz Cascade [5.40 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 tsp Wyeast Yeast Nutrient (Boil 10.0 min) Misc
1.90 ml Lactic Acid (Mash 60.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Boil 90.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2 Pkgs English Ale (White Labs #WLP002) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.057 SG

 Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.05 % Actual Alcohol by Vol: 5.87 %
Bitterness: 28.8 IBU Calories: 264 cal/pint
Est Color: 12.0 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 22.69 lb
Sparge Water: 8.22 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 32.00 qt of water at 164.6 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 7.3 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 32.0 F Age for: 14.0 days
Storage Temperature: 50.0 F  
 

Notes

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