11-20-2011 Santa Pants Red Ale - Batch #132

All Grain Recipe

Submitted By: SCook4208 (Shared)
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Brewer: Steve Cook
Batch Size: 30.00 galStyle: American Amber Ale ( 6B)
Boil Size: 35.84 galStyle Guide: BJCP 1999
Color: 15.6 SRMEquipment: Mark II - Maltose Falcons Brew System
Bitterness: 34.8 IBUsBoil Time: 90 min
Est OG: 1.056 (13.8° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
40.00 gal Los Angeles, CA (West) Water 1
49 lbs 15.86 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
4 lbs 15.99 oz Munich Malt - 10L (10.0 SRM) Grain 3
3 lbs 0.08 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
2 lbs 15.99 oz White Wheat Malt (2.4 SRM) Grain 5
1 lbs 8.04 oz Caramel Scottish Malt 80L (80.0 SRM) Grain 6
1 lbs 0.03 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7
1 lbs 0.03 oz Chocolate Malt (400.0 SRM) Grain 8
4.00 oz Chinook [11.0%] - Boil 60 min Hops 9
6.00 tsp Yeast Nutrient (Boil 20 min) Misc 10
6.00 Whirlfloc Tablet (Boil 15 min) Misc 11
2.50 oz Tettnang [3.9%] - Boil 13 min Hops 12
2.00 oz Cluster [5.9%] - Boil 13 min Hops 13
6 pkgs Safale American (DCL/Fermentis #US-05) Yeast 14

Notes

Presented to Shop Brew Crew. Brewing Steps Overview 1. Check System & clean where necessary 2. Prepare mash water and weigh out and crush grain 3. Mash-in, set timer 4. Weigh out hops, Super Superfood, and Whirlfloc 5. Set up immersion coil and whirlpool nozzle 6. Heat to mash-out by recalculating, start run off 7. Prepare yeast, rehydrate on stir plate 8. Boil, add hops, Super Superfood, and Whrilfloc 9. Cool, fill carboys, oxygenate, and add yeast 10. Clean up system 11. Ferment at 68 f