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Edmund Fitzgerald: The Resurrection
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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12-B Porter, Robust Porter
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Min OG:
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1.048
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Max OG:
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1.065
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Min IBU:
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25
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Max IBU:
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60
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Min Clr:
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22
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Max Clr:
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42
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Color in SRM, Lovibond
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Batch Size (Gal):
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12.00
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Wort Size (Gal):
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12.00
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Total Grain (Lbs):
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24.00
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Anticipated OG:
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1.059
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Plato:
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14.48
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Anticipated SRM:
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30.0
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Anticipated IBU:
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39.5
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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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90
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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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15.48
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Gal
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Pre-Boil Gravity:
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1.046
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SG
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11.35 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 %
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%
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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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79.2
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19.00 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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4.2
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1.00 lbs.
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Chocolate Malt
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America
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1.029
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350
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4.2
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1.00 lbs.
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Roasted Barley
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America
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1.028
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450
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6.3
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1.50 lbs.
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Crystal 60L
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America
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1.034
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60
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4.2
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1.00 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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2.1
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0.50 lbs.
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Cara-Pils Dextrine Malt
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1.033
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2
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Potential represented as SG per pound per gallon.
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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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1.50 oz.
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Northern Brewer
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Pellet
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8.80
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28.5
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90 min
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1.50 oz.
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Goldings - E.K.
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Pellet
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4.75
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7.1
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30 min
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1.00 oz.
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Cascade
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Pellet
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5.75
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3.8
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20 min
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1.00 oz.
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Cascade
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Pellet
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5.75
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0.0
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0 min
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WYeast 1028 London Ale
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Mash Type:
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Multi Step
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Grain Lbs:
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24.00
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Water Qts:
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36.00
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Before Additional Infusions
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Water Gal:
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9.00
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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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Acid Rest:
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0
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0 Min
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Protein Rest:
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122
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30 Min
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Intermediate Rest:
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0
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0 Min
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Saccharification Rest:
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152
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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: 10.92 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |
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