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mild
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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11-A English Brown Ale, Mild
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Min OG:
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1.030
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Max OG:
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1.038
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Min IBU:
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10
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Max IBU:
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25
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Min Clr:
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12
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Max Clr:
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25
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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17.00
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Anticipated OG:
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1.044
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Plato:
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10.94
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Anticipated SRM:
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16.6
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Anticipated IBU:
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14.4
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Brewhouse Efficiency:
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70
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%
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Wort Boil Time:
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60
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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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12.94
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Gal
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Pre-Boil Gravity:
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1.037
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SG
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9.35 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 %
Additional Utilization Used For First Wort 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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76.5
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13.00 lbs.
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Maris Otter
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Great Britain
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1.038
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3
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11.8
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2.00 lbs.
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Brown Sugar
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Generic
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1.046
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4
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5.9
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1.00 lbs.
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Flaked Oats
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America
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1.033
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2
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2.9
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0.50 lbs.
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Crystal 150L
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Great Britain
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1.033
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150
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1.5
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0.25 lbs.
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Carafa
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Germany
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1.030
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400
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1.5
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0.25 lbs.
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Roasted Barley
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Great Britain
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1.029
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575
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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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0.50 oz.
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Wye Target
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Pellet
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10.60
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10.7
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First WH
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0.50 oz.
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Wye Challenger
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Pellet
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6.50
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3.7
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30 min
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Amount
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Name
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Type
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Time
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0.00 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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WYeast 1275 Thames Valley Ale
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Mash Type:
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Single Step
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Grain Lbs:
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15.00
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Water Qts:
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22.50
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Before Additional Infusions
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Water Gal:
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5.63
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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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150
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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: 6.83 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |
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