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BTeam Pale Ale

A ProMash Recipe Report



BJCP Style and Style Guidelines
08-B English Pale Ale, Special/Best/Premium Bitter

Min OG: 1.040 Max OG: 1.048   
Min IBU: 25 Max IBU: 40   
Min Clr: 5 Max Clr: 16  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00      
Anticipated OG: 1.050 Plato: 12.36
Anticipated SRM: 5.2        
Anticipated IBU: 35.4      
Brewhouse Efficiency: 80  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 6.47  Gal   
Pre-Boil Gravity: 1.042  SG 10.57 Plato


Formulas Used
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
88.9 8.00 lbs.  Pale Malt (Maris Otter) U.K. 1.038 4
11.1 1.00 lbs.  Wheat Malt Germany 1.039 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.75 oz.  Northern Brewer Pellet 9.00 30.2 60 min
0.75 oz.  Cascade Pellet 5.75 5.1 15 min
1.00 oz.  Amarillo Gold Pellet 10.00 0.0 0 min


Yeast



Mash Schedule
Mash Type: Single Step   
Grain Lbs: 9.00   
Water Qts: 13.50 Before Additional Infusions
Water Gal: 3.38 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 0 0 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 4.10 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Thursday, 27-Sep-2007 17:16:49 MST