Irish Red Ale #3 Brew Day 3

Irish Red #3

A ProMash Recipe Report

BJCP Style and Style Guidelines
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09-D Scottish And Irish Ale, Irish Red Ale

Min OG: 1.044 Max OG: 1.060
Min IBU: 17 Max IBU: 28
Min Clr: 9 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.25
Anticipated OG: 1.060 Plato: 14.65
Anticipated SRM: 18.7
Anticipated IBU: 28.1
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.051 SG 12.54 Plato

Formulas Used
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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

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.8 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
2.4 0.25 lbs. Roasted Barley America 1.028 450
2.4 0.25 lbs. Special B Malt Belgian 1.030 120
7.3 0.75 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Whole 5.75 24.6 60 min.
1.00 oz. Tettnanger Tettnang Pellet 4.50 3.5 5 min.


Yeast
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Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 10.25
Water Qts: 12.71 - Before Additional Infusions
Water Gal: 3.18 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.24 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 160 Time: 60
Sparge Temp : 170 Time: 40


Total Mash Volume Gal: 4.00 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.