AG#35 – Red Flag

Selected Style and BJCP Guidelines

10B-American Ale-American Amber Ale

Minimum OG: 1.045 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.015 SG
Minimum IBU: 25 IBU Maximum IBU: 40 IBU
Minimum Color: 10.0 SRM Maximum Color: 17.0 SRM
Recipe Overview
Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.043 SG Expected OG: 1.051 SG
Expected FG: 1.013 SG Apparent Attenuation: 74.3 %
Expected ABV: 5.0 % Expected ABW: 3.9 %
Expected IBU (using Rager): 39.0 IBU Expected Color (using Morey): 15.6 SRM
BU:GU ratio: 0.77 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 66 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 4.000 kg 74.7 % 4.4 In Mash/Steeped
UK Munich Malt 0.450 kg 8.4 % 0.9 In Mash/Steeped
UK Caramalt 0.227 kg 4.2 % 1.2 In Mash/Steeped
UK Extra Dark Crystal 0.227 kg 4.2 % 11.3 In Mash/Steeped
UK Amber Malt 0.227 kg 4.2 % 1.7 In Mash/Steeped
UK Light Chocolate Malt 0.113 kg 2.1 % 10.4 In Mash/Steeped
German CaraRed 0.113 kg 2.1 % 0.7 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Warrior 15.5 % 7 g 14.7 Bagged Pellet Hops 60 Min From End
US Centennial 8.5 % 14 g 5.5 Bagged Pellet Hops 20 Min From End
US Amarillo 8.0 % 14 g 5.2 Loose Whole Hops 20 Min From End
US Centennial 8.5 % 28 g 7.0 Bagged Pellet Hops 10 Min From End
US Amarillo 8.0 % 28 g 6.6 Loose Whole Hops 10 Min From End
US Centennial 8.5 % 28 g 0.0 Bagged Pellet Hops At turn off
US Amarillo 8.0 % 28 g 0.0 Loose Whole Hops At turn off
US Simcoe 13.0 % 28 g 0.0 Loose Whole Hops At turn off
US Ahtanum 6.0 % 28 g 0.0 Bagged Pellet Hops At turn off
US Ahtanum 6.0 % 28 g 0.0 Bagged Pellet Hops Dry-Hopped
US Amarillo 8.0 % 28 g 0.0 Bagged Whole Hops Dry-Hopped
US Centennial 8.5 % 28 g 0.0 Loose Whole Hops Dry-Hopped
US Simcoe 13.0 % 28 g 0.0 Loose Whole Hops Dry-Hopped
Other Ingredients
Ingredient Amount When
Yeast

Wlp001

 

0
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F) w/Mash-Out
Step Type Temperature Duration
Rest at 154 degF 60
Raise by infusion to 168 degF 0
Rest at 168 degF 10
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