Jump to Body Text
biergotter
home
us
blog
brewing
recipes
tasting
awards
charts
equipment
wishlist
toblero
links
email
belgian stout

A ProMash Recipe Report



BJCP Style and Style Guidelines
13-E Stout, American Stout

Min OG: 1.050 Max OG: 1.075   
Min IBU: 35 Max IBU: 75   
Min Clr: 30 Max Clr: 48  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.50 Wort Size (Gal): 11.50
Total Grain (Lbs): 30.00      
Anticipated OG: 1.078 Plato: 18.93
Anticipated SRM: 30.5        
Anticipated IBU: 52.7      
Brewhouse Efficiency: 82  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 13.53  Gal   
Pre-Boil Gravity: 1.066  SG 16.25 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
36.7 11.00 lbs.  Maris Otter Great Britain 1.038 3
36.7 11.00 lbs.  Pilsener Belgium 1.037 2
8.3 2.50 lbs.  Wheat Malt Germany 1.039 2
6.7 2.00 lbs.  CaraMunich Malt Belgium 1.033 75
3.3 1.00 lbs.  Biscuit Malt Great Britain 1.035 35
3.3 1.00 lbs.  Special B Malt Belgian 1.030 120
1.7 0.50 lbs.  Carafa III (dehusked) Germany 1.030 450
1.7 0.50 lbs.  Chocolate Wheat Germany 1.029 250
1.7 0.50 lbs.  Roasted Barley America 1.028 450

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Magnum Pellet 13.10 49.2 60 min
2.00 oz.  Styrian Goldings Pellet 3.50 3.5 15 min


Yeast
WYeast 1762 Belgian Abbey II


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 30.00   
Water Qts: 37.50 Before Additional Infusions
Water Gal: 9.38 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 149 60 Min
Mash-out Rest: 0 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 11.78 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
1/2gal yeast starter used.
brew day photo journal




Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Friday, 16-Nov-2007 07:18:53 MST