Ok, sorry only just back on the internet, this is what i went for.
I'm now not sure whether to go for your irish red or TDA's Scottish red, dilema's.
Newcastle Brown
A ProMash Recipe Report
BJCP Style and Style Guidelines
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10-B Brown Ale, Northern Brown
Min OG: 1.040 Max OG: 1.050
Min IBU: 15 Max IBU: 30
Min Clr: 12 Max Clr: 30 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (L): 22.0 Wort Size (L): 22.0
total Grain (kg): 4.95
Anticipated OG: 1.043 Plato: 10.67
Anticipated SRM: 21.4
Anticipated IBU: 34.1
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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90.9 4.50 kg. Pale Ale Malt (2-row) Australia 1.037 4
6.1 0.30 kg. Crystal 150L Great Britain 1.033 150
3.0 0.15 kg. Chocolate Malt Great Britain 1.034 475
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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21.00 g. Northern Brewer Pellet 10.10 30.3 60 min.
20.00 g. Fuggle Pellet 5.00 3.8 15 min.
Yeast
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WYeast 1318 London Ale III
Mash Schedule
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Mash Type: Single Step
Grain kg: 4.95
Water Qts: 14.86 - Before Additional Infusions
Water L: 14.06 - Before Additional Infusions
L Water Per kg Grain: 2.84 - Before Additional Infusions
Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 78 Time: 10
Sparge Temp : 78 Time: 90
Total Mash Volume L: 17.37 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.