A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| Min OG: | 1.056 | Max OG: | 1.075 | |
| Min IBU: | 40 | Max IBU: | 72 | |
| Min Clr: | 6 | Max Clr: | 15 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 10.00 | Wort Size (Gal): | 10.00 |
| Total Grain (Lbs): | 24.50 | ||
| Anticipated OG: | 1.064 | Plato: | 15.74 |
| Anticipated SRM: | 9.5 | ||
| Anticipated IBU: | 59.3 | ||
| Brewhouse Efficiency: | 70 | % | |
| Wort Boil Time: | 90 | Minutes |
| Pre-Boil Amounts |
| Evaporation Rate: | 22.50 | Percent Per Hour | |
| Pre-Boil Wort Size: | 15.09 | Gal | |
| Pre-Boil Gravity: | 1.043 | SG | 10.62 Plato |
| Formulas 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: Garetz
Additional Utilization Used For Mash Hoppings: -30 %
| Grain/Extract/Sugar |
| % | Amount | Name | Origin | Potential | SRM |
| 69.4 | 17.00 lbs. | Pale Malt(2-row) | Great Britain | 1.038 | 3 |
| 24.5 | 6.00 lbs. | Munich Malt | Germany | 1.037 | 8 |
| 2.0 | 0.50 lbs. | Caramel Pils Malt | Belgium | 1.034 | 2 |
| 2.0 | 0.50 lbs. | CaraVienne Malt | Belgium | 1.034 | 22 |
| 2.0 | 0.50 lbs. | CaraMunich Malt | Belgium | 1.033 | 75 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 0.25 oz. | Amarillo (2006) | Whole | 7.98 | 2.2 | Mash H |
| 0.25 oz. | Cascade (2006) | Whole | 4.61 | 1.3 | Mash H |
| 0.25 oz. | Simcoe (2006) | Whole | 13.20 | 3.7 | Mash H |
| 1.00 oz. | Columbus (2006) | Whole | 12.36 | 19.9 | 90 min |
| 1.13 oz. | Cascade (2005) | Whole | 4.32 | 6.8 | 60 min |
| 1.00 oz. | Columbus (2006) | Whole | 12.36 | 17.3 | 60 min |
| 1.00 oz. | Amarillo (2005) | Whole | 8.25 | 6.3 | 30 min |
| 1.00 oz. | Amarillo (2005) | Whole | 8.25 | 1.2 | 15 min |
| 1.00 oz. | Cascade (2006) | Whole | 4.61 | 0.6 | 15 min |
| 1.00 oz. | Amarillo (2006) | Whole | 7.98 | 0.0 | 5 min |
| 1.00 oz. | Simcoe (2006) | Whole | 13.20 | 0.0 | 5 min |
| 0.75 oz. | Amarillo (2006) | Whole | 8.90 | 0.0 | Dry Hop |
| 0.75 oz. | Cascade (2006) | Whole | 6.00 | 0.0 | Dry Hop |
| 0.75 oz. | Simcoe (2006) | Whole | 13.20 | 0.0 | Dry Hop |
| Extras |
| Amount | Name | Type | Time |
| 2.00 gm | Calcium Chloride | Other | 0 Days(mash) |
| 4.00 gm | Chalk (CaCo3) | Other | 0 Days(mash) |
| 3.00 gm | Gypsum | Other | 0 Days(mash) |
| Yeast |
| Water Profile |
| Profile: | Portland Bull Run |
| Profile known for: | everything |
| Calcium(Ca): | 1.7 ppm |
| Magnesium(Mg): | 0.6 ppm |
| Sodium(Na): | 2.7 ppm |
| Sulfate(SO4): | 0.5 ppm |
| Chloride(Cl): | 1.6 ppm |
| biCarbonate(HCO3): | 8.4 ppm |
| pH: | 7.00 |
| Mash Schedule |
| Mash Name: | Single Infusion with mashout | |
| Total Grain Lbs: | 24.50 | |
| Total Water Qts: | 34.30 | Before Additional Infusions |
| Total Water Gal: | 8.57 | Before Additional Infusions |
| Tun Thermal Mass: | 0.00 | |
| Grain Temp: | 55.00 F |
|
Step Name |
Step Time |
Rest Time |
Start Temp |
Stop Temp |
Heat Type |
Infuse Temp |
Infuse Amount |
Infuse Ratio |
| Beta Amylase | 3 | 45 | 153 | 151 | Infuse | 167 | 34.30 | 1.40 |
| Mashout | 5 | 15 | 168 | 168 | Infuse | 210 | 15.87 | 2.05 |
| Total Water Qts: | 50.17 | After Additional Infusions |
| Total Water Gal: | 12.54 | After Additional Infusions |
| Total Mash Volume Gal: | 14.50 | After Additional Infusions |
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
| Notes |
|
Ales: Pitching Rate of 0.5 to 1e6 cells/mL/°P With 16°P...need 8-16 e6 cells/mL in starter Use Pitch Rate Calculator (http://www.wyeastlab.com/hb_pitchrate.cfm) Assume stir plate & WYeast Activator pack. Need 0.75 gal (3L) starter |
Generated with ProMash Brewing Software