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hardy old ale

A ProMash Recipe Report



BJCP Style and Style Guidelines
19-A Strong Ale, Old Ale

Min OG: 1.060 Max OG: 1.108   
Min IBU: 30 Max IBU: 80   
Min Clr: 10 Max Clr: 26  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 60.50      
Anticipated OG: 1.094 Plato: 22.52
Anticipated SRM: 10.4        
Anticipated IBU: 0.0      
Brewhouse Efficiency: 83  %   
Wort Boil Time: 120  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 28.57  Gal   
Pre-Boil Gravity: 1.066  SG 16.15 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


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
94.2 57.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
3.3 2.00 lbs.  Honey Malt Canada 1.030 18
1.7 1.00 lbs.  Special B Malt Belgian 1.030 120
0.8 0.50 lbs.  Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.

Yeast



Mash Schedule
Mash Type: Single Step   
Grain Lbs: 60.50   
Water Qts: 60.50 Before Additional Infusions
Water Gal: 15.13 Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 157 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 19.97 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
grain bill is for a parti-gyle batch to get a 10gal old ale and a 10gal brown ale.

brew day photo journal




Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Wednesday, 03-Jan-2007 20:06:08 MST