Arctic Red
American Amber Ale

 

Type: All Grain

 Date: 11/28/2009

Batch Size: 10.25 gal

 Brewer: Brad Nixon
Boil Size: 13.50 gal Asst Brewer: Ronnie Robles
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
17.00 lb Pale Malt (2 Row) US (1.8 SRM) Grain 73.51 %
3.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12.97 %
3.00 lb Munich Malt (9.0 SRM) Grain 12.97 %
0.13 lb Black (Patent) Malt (560.0 SRM) Grain 0.54 %
3.47 oz Goldings, U.S. [4.50 %] (60 min) Hops 26.5 IBU
1.00 oz Cascade [5.40 %] (5 min) (Aroma Hop-Steep) Hops -
0.50 tsp Gypsum (Calcium Sulfate) (Boil 90.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 tsp Wyeast Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) [Starter 3740 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.059 SG

 Measured Original Gravity: 1.063 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.81 % Actual Alcohol by Vol: 6.40 %
Bitterness: 26.5 IBU Calories: 283 cal/pint
Est Color: 13.3 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 23.13 lb
Sparge Water: 8.27 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 164.8 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: 11.2 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 14.0 days
Storage Temperature: 50.0 F  
 

Notes

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