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belgian stout
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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13-E Stout, American Stout
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Min OG:
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1.050
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Max OG:
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1.075
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Min IBU:
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35
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Max IBU:
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75
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Min Clr:
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30
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Max Clr:
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48
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.50
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Wort Size (Gal):
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11.50
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Total Grain (Lbs):
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30.00
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Anticipated OG:
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1.078
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Plato:
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18.93
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Anticipated SRM:
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30.5
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Anticipated IBU:
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52.7
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Brewhouse Efficiency:
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82
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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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13.53
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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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16.25 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 %
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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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36.7
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11.00 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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36.7
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11.00 lbs.
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Pilsener
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Belgium
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1.037
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2
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8.3
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2.50 lbs.
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Wheat Malt
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Germany
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1.039
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2
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6.7
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2.00 lbs.
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CaraMunich Malt
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Belgium
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1.033
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75
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3.3
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1.00 lbs.
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Biscuit Malt
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Great Britain
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1.035
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35
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3.3
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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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1.7
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0.50 lbs.
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Carafa III (dehusked)
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Germany
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1.030
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450
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1.7
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0.50 lbs.
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Chocolate Wheat
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Germany
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1.029
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250
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1.7
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0.50 lbs.
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Roasted Barley
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America
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1.028
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450
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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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2.00 oz.
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Magnum
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Pellet
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13.10
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49.2
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60 min
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2.00 oz.
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Styrian Goldings
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Pellet
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3.50
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3.5
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15 min
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WYeast 1762 Belgian Abbey II
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Mash Type:
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Single Step
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Grain Lbs:
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30.00
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Water Qts:
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37.50
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Before Additional Infusions
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Water Gal:
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9.38
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.25
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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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149
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60 Min
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Mash-out Rest:
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0
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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: 11.78 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |
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