Batch 149, Idaho Red

Haven't brewed in quite a while, and kegs are getting empty. I cleaned 6 today while brewing. My backlog is getting low. Probably need to brew again next weekend and get some supply built up.  This is a new recipe, I started with the Panama Red grain bill, traded out some of the 2-row for Munich to add a little more maltiness, and worked the hops so this comes out a very balanced beer.
 

Idaho Red - American Amber Ale (10B)

Brewer	Dale
Date	3/1/14

Batch Size	10.000 gal	Boil Size	12.500 gal
Boil Time	90.000 min	Efficiency	75%
OG	1.053	FG	1.014
ABV	5.1%	Bitterness	29.5 IBU (Tinseth)
Color	13.9 srm (Morey)	Calories (per 12 oz.)	175

Fermentables

Total grain: 22.523 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Pale Malt (2 Row) US	Grain	14.000 lb	Yes	No	79%	2.0 srm
Munich Malt - 10L	Grain	5.000 lb	Yes	No	77%	10.0 srm
Caramel/Crystal Malt - 60L	Grain	2.000 lb	Yes	No	74%	60.0 srm
Briess - Wheat Malt, White	Grain	1.250 lb	Yes	No	86%	2.6 srm
Chocolate Malt (US)	Grain	4.375 oz	Yes	No	60%	350.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Galena	12.0%	1.750 oz	Boil	60.000 min	Leaf	26.7
Mount Hood	5.5%	2.000 oz	Boil	5.000 min	Leaf	2.8

Misc

Name	Type	Use	Amount	Time
Irish Moss	Fining	Boil	1.000 tsp	15.000 min

Yeast

Name	Type	Form	Amount	Stage
Wyeast - American Ale II	Ale	Liquid	2.000 cups	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
Conversion Step, 68C	Infusion	8.446 gal	168.613 F	154.400 F	60.000 min
Final Batch Sparge	Infusion	6.982 gal	184.353 F	165.200 F	15.000 min

Instructions

1. Add 14.000 lb Pale Malt (2 Row) US, 4.375 oz Chocolate Malt (US), 2.000 lb Caramel/Crystal Malt - 60L, 1.250 lb Briess - Wheat Malt, White, 5.000 lb Munich Malt - 10L to the mash tun.
2. Bring 8.446 gal water to 168.613 F, 6.982 gal water to 184.353 F for upcoming infusions.
3. Add 8.446 gal water at 168.613 F to mash to bring it to 154.400 F. Hold for 60.000 min.
4. Add 6.982 gal water at 184.353 F to mash to bring it to 165.200 F. Hold for 15.000 min.
5. Bring the wort to a boil and hold for 90.000 min.
6. Put 1.750 oz Galena into boil for 60.000 min.
7. Put 1.000 tsp Irish Moss into boil for 15.000 min.
8. Put 2.000 oz Mount Hood into boil for 5.000 min.
9. Stop boiling the wort.
10. You should have 11.000 gal wort post-boil. You anticipate losing 4.000 qt to trub and chiller loss. The final volume in the primary is 10.000 gal.
11. Cool wort and pitch Wyeast - American Ale II Ale yeast, to the primary.
12. Let ferment until FG is 1.014.
13. Transfer beer to secondary.