A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| Min OG: | 1.039 | Max OG: | 1.045 | |
| Min IBU: | 20 | Max IBU: | 45 | |
| Min Clr: | 6 | Max Clr: | 14 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 5.25 | Wort Size (Gal): | 5.25 |
| Total Grain (Lbs): | 11.50 | ||
| Anticipated OG: | 1.040 | Plato: | 10.0 |
| Anticipated SRM: | 11.9 | ||
| Anticipated IBU: | 37.7 | ||
| Brewhouse Efficiency: | 49 | % | |
| Wort Boil Time: | 60 | Minutes |
| 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: TinsethTinseth Concentration Factor: 1.30
| Grain/Extract/Sugar |
| % | Amount | Name | Origin | Potential | SRM |
| 6.5 | 0.75 lbs. | Pale Malt - Muntons Maris Otter | Great Britain | 1.038 | 3 |
| 67.4 | 7.75 lbs. | Pale Malt(2-row) -Pauls | Great Britain | 1.038 | 3 |
| 10.9 | 1.25 lbs. | Aromatic Malt | Belgium | 1.036 | 25 |
| 6.5 | 0.75 lbs. | Crystal 60L | America | 1.034 | 60 |
| 6.5 | 0.75 lbs. | Munich Malt | Germany | 1.037 | 8 |
| 2.2 | 0.25 lbs. | Cara-Pils Dextrine Malt | 1.033 | 2 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 1.50 oz. | Fuggle | Whole | 4.50 | 26.4 | 60 min |
| 1.00 oz. | Czech Saaz | Whole | 3.80 | 7.4 | 15 min |
| 1.00 oz. | Goldings - E.K. | Whole | 5.00 | 3.9 | 5 min |
| Extras |
| Amount | Name | Type | Time |
| 1.00 Unit(s) | Whirlfloc | Fining | 15 Min.(boil) |
| Yeast |
| Mash Schedule |
| Mash Name: | ||
| Total Grain Lbs: | 11.50 | |
| Total Water Qts: | 12.00 | Before Additional Infusions |
| Total Water Gal: | 3.00 | Before Additional Infusions |
| Tun Thermal Mass: | 0.00 | |
| Grain Temp: | 48.00 F |
|
Step Name |
Step Time |
Rest Time |
Start Temp |
Stop Temp |
Heat Type |
Infuse Temp |
Infuse Amount |
Infuse Ratio |
| Saccarification | 5 | 75 | 152 | 152 | Infuse | 171 | 12.00 | 1.04 |
| MashOut | 5 | 30 | 168 | 168 | Infuse | 210 | 5.45 | 1.52 |
| Total Water Qts: | 17.45 | After Additional Infusions |
| Total Water Gal: | 4.36 | After Additional Infusions |
| Total Mash Volume Gal: | 5.28 | After Additional Infusions |
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
| Notes |
| NO SPARGE I typically shoot for 6g on my regular batches so that is what the recipe was originally for. Looking at my session notes it looks like I had trouble draining to the carboy. After the mash I collected 3.5g @ 1.073 which is pretty good efficiency. I only ended up with 4.5g in the carboy @ 1.047. I topped up to about 5.25g which takes it to 1.040. It still turned out very good. Very malty with a nice bitterness to go along with it. The only thing I would change is maybe some more aroma hops. There isn't much hops in the aroma at all. |
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