|
Old Fashioned Ale
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Batch Size (Gal): |
5.00 |
Wort Size (Gal): |
5.00 |
|
Total Grain (Lbs): |
16.05 |
|
|
|
Anticipated OG: |
1.087 |
Plato: |
20.97 |
|
Anticipated SRM: |
10.5 |
|
|
|
Anticipated IBU: |
80.3 |
|
|
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Brewhouse Efficiency: |
65 |
% |
|
|
Wort Boil Time: |
60 |
Minutes |
|
|
Evaporation Rate: |
15.00 |
Percent Per Hour |
|
|
Pre-Boil Wort Size: |
5.88 |
Gal |
|
|
Pre-Boil Gravity: |
1.074 |
SG |
18.02 Plato |
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
| % |
Amount |
Name |
Origin |
Potential |
SRM |
|
56.1 |
9.00 lbs. |
MoreBeer LME - Pilsner |
Generic |
1.030 |
2 |
|
31.2 |
5.00 lbs. |
Pale Malt(2-row) |
Great Britain |
1.038 |
3 |
|
6.2 |
1.00 lbs. |
Honey Malt |
Canada |
1.030 |
18 |
|
6.2 |
1.00 lbs. |
CaraRed |
|
1.035 |
20 |
|
0.3 |
0.05 lbs. |
Carafa |
Germany |
1.030 |
400 |
Potential represented as SG per pound per gallon.
| Amount |
Name |
Form |
Alpha |
IBU |
Boil Time |
|
1.00 oz. |
Admiral |
Whole |
10.59 |
40.0 |
60 min |
|
1.00 oz. |
Admiral |
Whole |
10.59 |
20.4 |
30 min |
|
3.00 oz. |
Admiral |
Whole |
10.59 |
20.0 |
1 min |
| Amount |
Name |
Type |
Time |
|
0.10 Oz |
Irish Moss |
Fining |
15 Min.(boil) |
|
0.10 Oz |
Bitter Orange Peel |
Spice |
15 Min.(boil) |
White Labs WLP002 English Ale
|
Profile: |
Marin County CA |
|
Profile known for: |
|
|
Calcium(Ca): |
12.0 ppm |
|
Magnesium(Mg): |
10.0 ppm |
|
Sodium(Na): |
15.0 ppm |
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Sulfate(SO4): |
17.0 ppm |
|
Chloride(Cl): |
13.0 ppm |
|
biCarbonate(HCO3): |
74.0 ppm |
|
pH: |
8.31 |
Steep grains at 155 for 55 minutes.
|
One week before brewing, soak 1/4 lb toasted oak chips in 1/4 cup bourbon, allowing it to rest uncovered until all traces of liquid are gone. Pack chips in sealed container until brew day. Place chips in large enough container to cover with two inches of water and cover. When racking to secondary, separate chips from liquid, dispose of chips, and put liquid in a pan. Bring to a boil, let cool, and add half to secondary. At bottling, check oak flavor and adjust as necessary.
Also added a few brandied cherries along with some juice to the kettle, and, for authenticity's sake, flamed an orange peel over the finished wort. |
Generated with ProMash Brewing Software
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