Hoppy Red Ale
American Amber Ale

 

Type: All Grain

 Date: 1/28/2012

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
17.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.74 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.16 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 5.16 %
0.38 lb Black (Patent) Malt (500.0 SRM) Grain 1.94 %
1.00 oz Magnum [10.00 %] (60 min) Hops 18.2 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (30 min) Hops 19.6 IBU
1.00 oz Perle [7.20 %] (15 min) Hops 6.5 IBU
1.00 tsp Wyeast Yeast Nutrient (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 oz Amarillo [9.10 %] (0 min) Hops -
1.00 oz Cascade [5.40 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.049 SG

 Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.93 % Actual Alcohol by Vol: 6.26 %
Bitterness: 44.4 IBU Calories: 252 cal/pint
Est Color: 14.1 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 19.38 lb
Sparge Water: 7.82 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
30 min Saccharification Add 32.00 qt of water at 163.0 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: 8.7 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 35.0 F Age for: 14.0 days
Storage Temperature: 35.0 F  
 

Notes

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