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apple ale v4
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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20-A Fruit Beer, Fruit Beer
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Min OG:
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1.030
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Max OG:
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1.120
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Min IBU:
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12
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Max IBU:
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50
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Min Clr:
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2
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Max Clr:
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70
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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17.50
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Anticipated OG:
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1.053
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Plato:
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13.16
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Anticipated SRM:
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4.9
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Anticipated IBU:
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26.9
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Brewhouse Efficiency:
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89
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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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12.94
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Gal
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Pre-Boil Gravity:
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1.045
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SG
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11.26 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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91.4
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16.00 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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5.7
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1.00 lbs.
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Cara-Pils Dextrine Malt
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1.033
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2
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2.9
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0.50 lbs.
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Biscuit Malt
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Belgium
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1.035
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24
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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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1.50 oz.
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Cascade
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Pellet
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5.80
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19.2
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60 min
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0.50 oz.
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Cascade
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Pellet
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5.80
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2.2
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20 min
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1.00 oz.
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Willamette
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Pellet
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5.30
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3.9
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20 min
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0.50 oz.
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Willamette
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Pellet
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4.50
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1.7
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20 min
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0.50 oz.
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Willamette
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Pellet
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4.50
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0.0
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0 min
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Amount
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Name
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Type
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Time
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2.00 Unit(s)
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Whirlfloc
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Fining
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5 Min.(boil)
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White Labs WLP029 German Ale/Kolsch
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Mash Type:
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Single Step
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Grain Lbs:
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17.50
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Water Qts:
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30.63
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Before Additional Infusions
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Water Gal:
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7.66
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.75
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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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156
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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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0
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0 Min
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Total Mash Volume Gal: 9.06 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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21# apples (Mutsu) (chopped and baked 30min at 425F)
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Generated with ProMash Brewing Software |
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