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old ale 2007
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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19-A Strong Ale, Old Ale
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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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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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31.19
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Anticipated OG:
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1.090
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Plato:
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21.65
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Anticipated SRM:
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10.9
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Anticipated IBU:
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49.2
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Brewhouse Efficiency:
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85
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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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15.71
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Gal
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Pre-Boil Gravity:
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1.063
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SG
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15.50 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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78.6
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24.50 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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16.0
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5.00 lbs.
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Munich Malt
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Germany
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1.037
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8
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2.0
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0.63 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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1.8
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0.56 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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1.6
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0.50 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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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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Amarillo Gold
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Pellet
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8.40
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25.8
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90 min
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2.00 oz.
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Centennial
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Whole
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10.50
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9.5
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15 min
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2.00 oz.
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Amarillo Gold
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Pellet
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8.40
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8.3
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15 min
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1.00 oz.
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Centennial
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Whole
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10.50
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3.0
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5 min
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1.00 oz.
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Amarillo Gold
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Pellet
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8.40
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2.6
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5 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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0.00 Unit(s)
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Whirlfloc
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Fining
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5 Min.(boil)
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WYeast 1318 London Ale III
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Mash Type:
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Single Step
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Grain Lbs:
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31.19
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Water Qts:
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38.99
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Before Additional Infusions
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Water Gal:
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9.75
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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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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: 12.24 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
centennial is homegrown, unknown AA%
yeast was a mix of wyeast 1318 london ale iii and wyeast 1275 thames valley ale, added to a starter and stepped up 5x over 1 week.
brew day journal
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Generated with ProMash Brewing Software |
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