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hardy old ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
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19-A Strong Ale, Old Ale
Min OG:
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1.060
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Max OG:
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1.108
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Min IBU:
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30
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Max IBU:
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80
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Min Clr:
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10
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Max Clr:
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26
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Color in SRM, Lovibond
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Batch Size (Gal):
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20.00
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Wort Size (Gal):
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20.00
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Total Grain (Lbs):
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60.50
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Anticipated OG:
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1.094
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Plato:
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22.52
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Anticipated SRM:
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10.4
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Anticipated IBU:
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0.0
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Brewhouse Efficiency:
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83
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%
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Wort Boil Time:
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120
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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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28.57
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Gal
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Pre-Boil Gravity:
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1.066
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SG
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16.15 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
%
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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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94.2
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57.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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3.3
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2.00 lbs.
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Honey Malt
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Canada
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1.030
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18
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1.7
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1.00 lbs.
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Special B Malt
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Belgian
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1.030
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120
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0.8
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0.50 lbs.
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Aromatic Malt
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Belgium
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1.036
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25
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Potential represented as SG per pound per gallon.
Mash Type:
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Single Step
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Grain Lbs:
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60.50
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Water Qts:
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60.50
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Before Additional Infusions
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Water Gal:
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15.13
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.00
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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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157
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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: 19.97 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |
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