Amarillo Pale Ale |
Type: All Grain | Date: 1/22/2006 |
Batch Size: 5.50 gal | Brewer: Fred Bonjour |
| Boil Size: 7.00 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal) |
| Taste Rating(out of 50): 0.0 | Brewhouse Efficiency: 68.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 7.00 lb | Pale Malt, Maris Otter (3.0 SRM) | Grain | 70.00 % | | 1.00 lb | Munich I (Weyermann) (6.0 SRM) | Grain | 10.00 % | | 0.50 lb | Aromatic Malt (Dingemans) (19.0 SRM) | Grain | 5.00 % | | 0.50 lb | Barley, Flaked (Briess) (1.7 SRM) | Grain | 5.00 % | | 0.50 lb | Caramel Malt - 20L (Briess) (20.0 SRM) | Grain | 5.00 % | | 0.50 lb | Caramel Malt - 60L (Briess) (60.0 SRM) | Grain | 5.00 % | | 2.00 oz | Amarillo (leaf) [9.40 %] (15 min) | Hops | 28.9 IBU | | 3.00 oz | Amarillo (leaf) [9.40 %] (5 min) | Hops | 17.4 IBU | | 1.00 oz | Amarillo (leaf) [9.40 %] (1 min) | Hops | 1.3 IBU | | 1 Pkgs | Nottingham Yeast (Lallemand #-) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.046 SG | Measured Original Gravity: 1.046 SG |
| Est Final Gravity: 1.011 SG | Measured Final Gravity: 1.013 SG |
| Estimated Alcohol by Vol: 4.55 % | Actual Alcohol by Vol: 4.30 % |
| Bitterness: 47.5 IBU | Calories: 204 cal/pint |
| Est Color: 9.1 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion 152 | Total Grain Weight: 10.00 lb |
| Sparge Water: 5.20 gal | Grain Temperature: 70.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 70.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Single Infusion 152| Step Time | Name | Description | Step Temp |
|---|
| 60 min | Sacrification | Add 13.00 qt of water at 163.5 F | 152.0 F | |
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| Mash Notes: |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 |
| Pressure/Weight: 4.2 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
Batch Sparged +2.3 gal drain, 3.5 drain
1/29/2006 6.5 brix 1.013 FG |
