|
slave to the grind
A ProMash Recipe Report
BJCP Style and Style Guidelines
|
10-C American Ale, American Brown Ale
Min OG:
|
1.045
|
Max OG:
|
1.060
|
|
Min IBU:
|
20
|
Max IBU:
|
48
|
|
Min Clr:
|
18
|
Max Clr:
|
35
|
Color in SRM, Lovibond
|
Batch Size (Gal):
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11.00
|
Wort Size (Gal):
|
11.00
|
Total Grain (Lbs):
|
19.70
|
|
|
Anticipated OG:
|
1.054
|
Plato:
|
13.36
|
Anticipated SRM:
|
27.8
|
|
|
Anticipated IBU:
|
42.1
|
|
|
Brewhouse Efficiency:
|
85
|
%
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
Pre-Boil Wort Size:
|
12.94
|
Gal
|
|
Pre-Boil Gravity:
|
1.046
|
SG
|
11.44 Plato
|
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 %
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
55.8
|
11.00 lbs.
|
Maris Otter
|
Great Britain
|
1.038
|
3
|
11.2
|
2.20 lbs.
|
Flaked Oats
|
America
|
1.033
|
2
|
10.2
|
2.00 lbs.
|
Brown Malt
|
Great Britain
|
1.032
|
70
|
10.2
|
2.00 lbs.
|
Victory Malt
|
America
|
1.034
|
25
|
7.6
|
1.50 lbs.
|
KilnCoffee Malt
|
France
|
1.031
|
170
|
2.5
|
0.50 lbs.
|
Crystal 125L
|
Great Britain
|
1.033
|
120
|
1.3
|
0.25 lbs.
|
Carafa Special
|
Germany
|
1.030
|
600
|
1.3
|
0.25 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
Potential represented as SG per pound per gallon.
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
1.50 oz.
|
Wye Northdown
|
Pellet
|
10.60
|
34.9
|
60 min
|
1.00 oz.
|
Centennial
|
Pellet
|
8.70
|
5.1
|
15 min
|
1.00 oz.
|
Cascade
|
Whole
|
5.40
|
2.2
|
10 min
|
1.50 oz.
|
Amarillo Gold
|
Pellet
|
7.20
|
0.0
|
0 min
|
Amount
|
Name
|
Type
|
Time
|
0.50 Unit(s)
|
Whirlfloc
|
Fining
|
15 Min.(boil)
|
DCL Yeast S-04 SafAle English Ale
Mash Type:
|
Single Step
|
|
Grain Lbs:
|
19.70
|
|
Water Qts:
|
29.55
|
Before Additional Infusions
|
Water Gal:
|
7.39
|
Before Additional Infusions
|
Qts Water Per Lbs Grain:
|
1.50
|
Before Additional Infusions
|
Rest
|
Temp
|
Time
|
Saccharification Rest:
|
153
|
60 Min
|
Mash-out Rest:
|
170
|
0 Min
|
Sparge:
|
170
|
0 Min
|
Total Mash Volume Gal: 8.96 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |
|