The Drunken Parrot DIPA
American Amber Ale

 

Type: All Grain

 Date: 7/6/2007

Batch Size: 5.25 gal

 Brewer: Bryan Rabe
Boil Size: 8.00 gal Asst Brewer:
Boil Time: 60 min Equipment: HERMS
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 83.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
9.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 49.3 %
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 43.8 %
1.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.8 %
2.00 oz Chinook [13.00%] (60 min) Hops 71.3 IBU
2.00 oz Chinook [13.00%] (45 min) Hops 65.4 IBU
3.00 oz Chinook [13.00%] (60 min) (Aroma Hop-Steep) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 3784 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 24.929 Plato

 Measured Original Gravity: 2.560 Plato
Est Final Gravity: 6.232 Plato Measured Final Gravity: 1.290 Plato
Estimated Alcohol by Vol: 10.8 % Actual Alcohol by Vol: 0.6 %
Bitterness: 136.7 IBU Calories: 43 cal/pint
Est Color: 17.7 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 18.25 lb
Sparge Water: 4.98 gal Grain Temperature: 90.0 F
Sparge Temperature: 168.0 F TunTemperature: 90.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.2 PH
 

Name Description Step Temp Step Time
Saccharification Add 5.71 gal of water at 163.3 F 153.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 28.0 days
Storage Temperature: 38.0 F  
 

Notes