Saturday, March 1, 2014

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)

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.

No comments:

Post a Comment