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jamaican export stout

A ProMash Recipe Report



BJCP Style and Style Guidelines
13-D Stout, Foreign Extra Stout

Min OG: 1.056 Max OG: 1.075   
Min IBU: 30 Max IBU: 70   
Min Clr: 30 Max Clr: 48  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 26.00      
Anticipated OG: 1.075 Plato: 18.21
Anticipated SRM: 37.9        
Anticipated IBU: 44.6      
Brewhouse Efficiency: 85  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 12.94  Gal   
Pre-Boil Gravity: 1.064  SG 15.63 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
69.2 18.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
11.5 3.00 lbs.  Munich Malt Germany 1.037 8
5.8 1.50 lbs.  Crystal 60L America 1.034 60
3.8 1.00 lbs.  Cane Sugar Generic 1.046 0
3.8 1.00 lbs.  Chocolate Malt America 1.029 350
3.8 1.00 lbs.  Roasted Barley America 1.028 450
1.9 0.50 lbs.  Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Wye Challenger Pellet 7.00 27.9 60 min
1.00 oz.  Amarillo Gold Pellet 8.40 16.7 60 min


Yeast
Danstar Windsor


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 25.00   
Water Qts: 37.50 Before Additional Infusions
Water Gal: 9.38 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: 11.38 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
half used coopers dry yeast, other half used danstar windsor dry yeast.

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© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Wednesday, 05-Dec-2007 12:53:33 MST