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HOTD-Fred
A ProMash Recipe Report
BJCP Style and Style Guidelines
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19-C Strong Ale, American Barleywine
Min OG:
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1.080
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Max OG:
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1.144
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Min IBU:
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50
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Max IBU:
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100
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Min Clr:
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10
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Max Clr:
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19
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Color in SRM, Lovibond
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Batch Size (Gal):
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6.00
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Wort Size (Gal):
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6.00
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Total Grain (Lbs):
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18.75
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Anticipated OG:
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1.097
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Plato:
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23.04
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Anticipated SRM:
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23.4
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Anticipated IBU:
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159.6
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Brewhouse Efficiency:
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80
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%
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Wort Boil Time:
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150
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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9.60
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Gal
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Pre-Boil Gravity:
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1.060
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SG
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14.85 Plato
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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 %
Additional Utilization Used For First Wort Hops: -10 %
%
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Amount
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Name
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Origin
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Potential
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SRM
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80.0
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15.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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6.7
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1.25 lbs.
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Flaked Rye
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America
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1.034
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2
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8.0
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1.50 lbs.
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Munich Malt
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Great Britain
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1.037
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6
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5.3
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1.00 lbs.
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Candi Sugar (dark)
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Generic
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1.046
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275
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Potential represented as SG per pound per gallon.
Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.50 oz.
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Centennial
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Pellet
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8.50
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14.0
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First WH
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0.50 oz.
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Chinook
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Pellet
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13.20
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21.7
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First WH
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0.50 oz.
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Columbus
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Pellet
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15.60
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25.7
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First WH
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0.50 oz.
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Wye Target
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Pellet
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10.40
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17.1
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First WH
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1.00 oz.
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Wye Challenger
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Pellet
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6.90
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25.3
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90 min
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0.50 oz.
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Nugget
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Pellet
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12.50
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22.9
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90 min
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0.50 oz.
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Simcoe
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Pellet
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12.00
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22.0
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90 min
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1.00 oz.
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Amarillo Gold
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Pellet
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10.00
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6.7
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10 min
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0.50 oz.
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Cascade
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Pellet
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5.75
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1.9
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10 min
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0.50 oz.
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Cluster
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Pellet
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7.20
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2.4
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10 min
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WYeast 1728 Scotish Ale
Mash Type:
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Single Step
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Grain Lbs:
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17.75
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Water Qts:
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26.63
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Before Additional Infusions
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Water Gal:
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6.66
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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155
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60 Min
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Mash-out Rest:
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170
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 8.08 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
candi sugar boiled in 2 cups water for 15min and added 48 hours into fermentation.
pitched onto yeast cake of wyeast 1728 from previous scotch ale.
brew day photo journal
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Generated with ProMash Brewing Software |
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