By request from another thread:
[font="'courier new', courier, monospace;"]Firestone Walker Union Jack IPA
A ProMash Recipe Report
Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.25
Anticipated OG: 1.066 Plato: 16.13
Anticipated SRM: 6.3
Anticipated IBU: 75.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 1.15 Gallons Per Hour
Pre-Boil Wort Size: 6.15 Gal
Pre-Boil Gravity: 1.054 SG 13.25 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.8 10.75 lbs. Pale Malt(2-row) America 1.036 2
6.1 0.75 lbs. Munich Malt Germany 1.037 8
3.1 0.38 lbs. Cara-Pils Dextrine Malt 1.033 2
3.1 0.38 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Magnum Pellet 12.20 23.0 60 min.
0.25 oz. Warrior Pellet 16.00 15.1 60 min.
1.00 oz. Cascade (ref) Pellet 6.00 17.4 30 min.
1.00 oz. Centennial (ref) Pellet 10.50 19.7 15 min.
1.00 oz. Cascade (ref) Pellet 6.00 0.0 0 min.
1.00 oz. Centennial (ref) Pellet 10.50 0.0 0 min.
1.00 oz. Cascade (ref) Pellet 6.00 0.0 Dry Hop
1.00 oz. Centennial (ref) Pellet 10.50 0.0 Dry Hop
0.25 oz. Amarillo (ref) Pellet 9.50 0.0 Dry Hop
0.25 oz. Simcoe Pellet 13.00 0.0 Dry Hop
1.00 oz. Cascade (ref) Pellet 6.00 0.0 Dry Hop
1.00 oz. Centennial (ref) Pellet 10.50 0.0 Dry Hop
0.25 oz. Amarillo (ref) Pellet 9.50 0.0 Dry Hop
0.25 oz. Simcoe Pellet 13.00 0.0 Dry Hop
Yeast
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WYeast 1028 London Ale
Mash Schedule
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Mash Type: Multi Step
Grain Lbs: 12.25
Water Qts: 15.31 - Before Additional Infusions
Water Gal: 3.83 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 145 Time: 45
Saccharification Rest Temp : 155 Time: 20
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 4.81 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
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Adjust brewing liquor to Ca > 100ppm.
After boil, chill to 63F. Primary: 66F then at 6P raise to 70F. Rack and add 1st dry hops for 3 days. Rack again and add 2nd dry hops for 3 days. Crash cool. Insure that secondary is well purged w/ CO2. Second racking can be omitted if O2 pickup is an issue.[/font]