A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| Min OG: | 1.046 | Max OG: | 1.054 | |
| Min IBU: | 35 | Max IBU: | 50 | |
| Min Clr: | 13 | Max Clr: | 17 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 10.00 | Wort Size (Gal): | 10.00 |
| Total Grain (Lbs): | 27.50 | ||
| Anticipated OG: | 1.072 | Plato: | 17.54 |
| Anticipated SRM: | 16.0 | ||
| Anticipated IBU: | 29.2 | ||
| Brewhouse Efficiency: | 75 | % | |
| Wort Boil Time: | 60 | Minutes |
| Pre-Boil Amounts |
| Evaporation Rate: | 22.50 | Percent Per Hour | |
| Pre-Boil Wort Size: | 12.90 | Gal | |
| Pre-Boil Gravity: | 1.056 | SG | 13.78 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
| Grain/Extract/Sugar |
| % | Amount | Name | Origin | Potential | SRM |
| 83.6 | 23.00 lbs. | Pale Malt(6-row) | America | 1.035 | 2 |
| 7.3 | 2.00 lbs. | Crystal 20L | America | 1.035 | 20 |
| 3.6 | 1.00 lbs. | Crystal 60L | America | 1.034 | 60 |
| 3.6 | 1.00 lbs. | Wheat Malt | America | 1.038 | 2 |
| 1.8 | 0.50 lbs. | Chocolate Malt | America | 1.029 | 350 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 1.50 oz. | Perle (2001) | Whole | 8.00 | 16.2 | 60 min |
| 1.00 oz. | Spalter Select (???) | Whole | 4.80 | 6.5 | 60 min |
| 1.00 oz. | Spalter Select (???) | Whole | 4.80 | 3.6 | 30 min |
| 0.50 oz. | Perle (2001) | Whole | 8.00 | 3.0 | 30 min |
| 0.50 oz. | Hallertauer (2006) | Whole | 3.90 | 0.0 | 0 min |
| Extras |
| Amount | Name | Type | Time |
| 0.00 Oz | Fermaid from Lallemand | Other | 2 Days(fermenter) |
| 0.00 Oz | Irish Moss | Fining | 15 Min.(boil) |
| Yeast |
| Water Profile |
| Profile: | Munich |
| Profile known for: | |
| Calcium(Ca): | 76.0 ppm |
| Magnesium(Mg): | 18.0 ppm |
| Sodium(Na): | 1.0 ppm |
| Sulfate(SO4): | 10.0 ppm |
| Chloride(Cl): | 2.0 ppm |
| biCarbonate(HCO3): | 152.0 ppm |
| pH: | 8.33 |
| Mash Schedule |
| Mash Name: | Single Infusion with mashout | |
| Total Grain Lbs: | 27.50 | |
| Total Water Qts: | 34.38 | Before Additional Infusions |
| Total Water Gal: | 8.60 | 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 | 154 | 151 | Infuse | 169 | 34.38 | 1.25 |
| Mashout | 5 | 15 | 168 | 168 | Infuse | 210 | 16.14 | 1.84 |
| Total Water Qts: | 50.52 | After Additional Infusions |
| Total Water Gal: | 12.63 | After Additional Infusions |
| Total Mash Volume Gal: | 14.83 | After Additional Infusions |
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Generated with ProMash Brewing Software