Waldo Lake Amber Ale

Waldo Lake Amber rev3

from Denny Conn

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       14.25
Anticipated OG:          1.063    Plato:             15.41
Anticipated SRM:          11.8
Anticipated IBU:          42.1
Brewhouse Efficiency:       73 %
Wort Boil Time:             70    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.25    Gal
Pre-Boil Gravity:      1.048    SG          11.84  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 54.4     7.75 lbs. Pale Malt(2-row)              America        1.036      2
 28.1     4.00 lbs. Munich Malt Great Western (2- America        1.035     10
 14.0     2.00 lbs. Carared                       Germany        1.034     20
  3.5     0.50 lbs. Melanoidin Malt                              1.033     35

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.25 oz.    Cascade                           Whole    6.60   9.5  First WH
  0.70 oz.    Magnum-Domestic                   Whole   14.60  32.6  60 min.
  1.00 oz.    Amarillo                          Whole    9.80   0.0  0 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.10 Unit(s)Whirlfloc                      Fining     5 Min.(boil)


Yeast
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WY1450 Denny's Favorite or DCL Yeast US-56 Fermentis American Ale


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   14.25
Total Water Qts:   19.00 - Before Additional Infusions
Total Water Gal:    4.75 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     60    153     153   Infuse   170       19.00   1.33
mashout                0     10    164     164   Infuse   212        5.01   1.68


Total Water Qts:           24.01 - After Additional Infusions
Total Water Gal:            6.00 - After Additional Infusions
Total Mash Volume Gal:      7.14 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.