beer / fermentation / recipe / Uncategorized

Saint Patrick’s Strong Ale #47

Now that it’s ready, (renamed from Flabbly Football Ale)

Nothing fancy here , 2 row, biscuit, wheat and flaked barley, easy on the hops. Cloudy Finish.
BeerSmith 2 Recipe Printout – http://www.beersmith.com
Recipe: Saint Patrick’s Strong Ale #47
Brewer: Peabody Pico
Asst Brewer:
Style: American-Style Strong Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
————————–
Boil Size: 1.488 gal
Post Boil Volume: 0.988 gal
Batch Size (fermenter): 1.000 gal
Bottling Volume: 0.800 gal
Estimated OG: 1.061 SG
Estimated Color: 7.1 SRM
Estimated IBU: 57.7 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 81.6 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
32.000 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 82.1 %
3.000 oz Biscuit Malt (23.0 SRM) Grain 2 7.7 %
2.000 oz Barley, Flaked (Briess) (1.7 SRM) Grain 3 5.1 %
2.000 oz Wheat, Flaked (1.6 SRM) Grain 4 5.1 %
0.1500 oz Simcoe [12.50 %] – Boil 60.0 min Hop 5 29.9 IBUs
0.1500 oz Simcoe [12.70 %] – Boil 45.0 min Hop 6 27.9 IBUs
0.2 pkg Wyeast 1945 NB NeoBritanniaWyeast 1945 N Yeast 7 –
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 39.000 oz
—————————-
Name Description Step Temperat Step Time
Mash In Add 3.047 qt of water at 161.74 F 148.00 F 75 min
Mash Out Add 1.950 qt of water at 205.46 F 168.00 F 10 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 0.531gal) of 168.00 F water
Notes:
——
Created with BeerSmith 2 – http://www.beersmith.com
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