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raspboddy

A ProMash Recipe Report



BJCP Style and Style Guidelines
08-A English Pale Ale, Standard/Ordinary Bitter

Min OG: 1.032 Max OG: 1.040   
Min IBU: 25 Max IBU: 35   
Min Clr: 4 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 6.06      
Anticipated OG: 1.036 Plato: 8.92
Anticipated SRM: 6.4        
Anticipated IBU: 33.0      
Brewhouse Efficiency: 85  %   
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: 1.030  SG 7.62 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
90.7 5.50 lbs.  Pale Malt(2-row) Great Britain 1.038 3
8.2 0.50 lbs.  Wheat Malt Germany 1.039 2
1.0 0.06 lbs.  Roasted Barley America 1.028 450

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.80 oz.  Wye Northdown Pellet 8.50 30.4 60 min
0.30 oz.  Goldings - E.K. Pellet 4.75 1.7 15 min
0.15 oz.  Fuggle Pellet 5.00 0.9 15 min


Extras
Amount Name Type Time
0.00 Oz  Irish Moss Fining 15 Min.(boil)


Yeast
White Labs WLP005 British Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 6.06   
Water Qts: 9.09 Before Additional Infusions
Water Gal: 2.27 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 152 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 2.76 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
2.5# raspberries frozen then thawed/mashed and steeped for 15min at the end of the boil.




Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Wednesday, 20-Dec-2006 09:12:50 MST