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Edit Recipe Information
Name
Brewer
Brew Date
IBU Formula
Rager
Tinseth
Garetz
Units
Standard
Metric
Private
Boil Volume
gal.
Boil Length
min.
Target Volume
gal.
Mash Efficiency
%
Mash Length
min.
Style
American Amber Ale
American Barleywine
American Brown Ale
American IPA
American Pale Ale
American Stout
American Wheat or Rye
Applewine
Baltic Porter
Belgian Blond Ale
Belgian Dark Strong Ale
Belgian Dubbel
Belgian Golden Strong Ale
Belgian Pale Ale
Belgian Specialty Ale
Belgian Tripel
Berliner Weisse
Biere de Garde
Blonde Ale
Boehmian Pilsner
Braggot
Brown Porter
California Common Beer
Christmas & Winter Specialty S
Classic American Pilsner
Classic Rauchbier
Common Cider
Common Perry
Cream Ale
Cyser (Apple Melomel)
Dark American Lager
Doppelbock
Dortmunder Export
Dry Mead
Dry Stout
Dunkelweizen
Dusseldorf Altbier
Eisbock
English Barleywine
English Cider
English IPA
Extra Special & Strong Bitter
Flanders Brown Ale & Oud Bruin
Flanders Red Ale
Foreign Extra Stout
French Cider
Fruit Beer
Fruit Cider
Fruit Lambic
German Pilsner
Gueuze
Imperial IPA
Irish Red Ale
Kolsch
Light American Lager
Maibock & Helles Bock
Metheglin
Mild
Munich Dunkel
Munich Helles
New England Cider
Northern English Brown Ale
Northern German Altbier
Oatmeal Stout
Oktoberfest & Maerzen
Old Ale
Open Category Mead
Other Fruit Melomel
Other Smoked Beer
Other Specialty Cider & Perry
Premium American Lager
Pyment (Grape Melomel)
Robust Porter
Roggenbier
Russian Imperial Stout
Saison
Schwarzbier (Black Beer)
Scottish Export 80
Scottish Heavy 70
Scottish Light 60
Semi-Sweet Mead
Southern English Brown
Special, Best & Premium Bitter
Specialty Beer
Spice, Herb & Vegetable Beer
Standard & Ordinary Bitter
Standard American Lager
Straight (Unblended) Lambic
Strong Scotch Ale
Sweet Mead
Sweet Stout
Traditional Bock
Traditional Perry
Vienna Lager
Weizen & Weissbier
Weizenbock
Witbier
Wood-Aged Beer
Style Category
Style Type
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0
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Alpha Acid
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day(s)
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0
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Brew Date
Boil Volume
gal.
Units
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°F
Efficiency
%
Method
Single Infusion
Double Infusion
Single Decoction
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Grain Temp
°F
Initial Grist Ratio
qt./lb.
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gal./lb.
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Infusion Temp
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Default Units
Standard
Metric
IBU Formula
Rager
Tinseth
Garetz
Mash Method
Single Infusion
Double Infusion
Single Decoction
Double Decoction
Triple Decoction
Sparge Method
Fly
Batch
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Woody
Ingredients
Mash Schedule
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Recipe Information
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Details
Name:
Woody
Brewer:
davewood
Brew Date:
IBU Formula:
Rager
Units:
standard
Private:
Yes
Boil
Boil Volume:
120 gal.
Boil Length:
60 min.
Target Volume:
100 gal.
Style
Name:
American Pale Ale
Category:
American Ale - 10A
Type:
Ale
Notes
Fermentables
add
Variety
Amount
Color
Potential
SG
Grist%
Munich Malt
165 lbs.
9 °L
1.037
1.046
83%
Flaked Oats
25 lbs.
3 °L
1.032
1.006
13%
American Crystal 40L
10 lbs.
40 °L
1.034
1.003
5%
Total
200 lbs.
11 SRM
1.054
Hops
add
Hops
Amount
AA%
Use
Time
Type
IBU
Galaxy
3 lbs.
14.1
Dry Hop
5 day(s)
Pellet
0
Northern Brewer (Germany)
8 oz.
9
Boil
60 min.
Pellet
16
Galaxy
8 oz.
14.1
Boil
30 min.
Pellet
20
Galaxy
8 oz.
14.1
Boil
15 min.
Pellet
12
Total
4 lbs. 8.00 oz.
48
Yeasts
add
Yeast
Attenuation%
Flocculation
Min Temperature
Max Temperature
English Ale WLP002
72.5
Low
68 °F
73 °F
Miscs
Add
Misc
Type
Amount
Use
Time
Mash Information
edit
Details
Name:
Woody
Brewer:
davewood
Brew Date:
Boil Volume:
120 gal.
Units:
standard
Thermal Loss:
3°F
Mash Efficiency:
75%
Mash Method:
Single Infusion
Sparge Method:
fly
Grain Temp:
72 °F
Initial Grist Ratio:
1.50 qt./lb.
Absorption Rate:
0.15 gal./lb.
Notes
Mash Steps
add
Please add fermentables to setup mash steps
Step Name
Type
Length
Target Temp
Infusion Amount
Infusion Temp
Grist Ratio
Saccharification
infusion
60 min.
155.0 °F
75.00 gal.
168.6 °F
1.50
Total
1 hour
75.00 gal. (runoff:
45.00 gal.
)
Sparge Steps
add
Mash runoff is over the boil volume
Step Name
Length
Target Temp
Water Amount
Water Temp
Fly Sparge
0 min.
212.0 °F
120.00 gal.
170.0 °F
Total
0 min
120.00 gal.
Type
all-grain
OG
1.054
style
1.045 - 1.060
FG
1.015
style
1.010 - 1.015
Color
11 SRM
style
5 - 14
IBU
48
style
30 - 45
ABV
5.1%
style
4.5 - 6.2
Cal.
179
per 12oz.
