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old ale 2007

A ProMash Recipe Report



BJCP Style and Style Guidelines
19-A Strong Ale, Old Ale

Min OG: 1.060 Max OG: 1.108   
Min IBU: 30 Max IBU: 80   
Min Clr: 10 Max Clr: 26  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 31.19      
Anticipated OG: 1.090 Plato: 21.65
Anticipated SRM: 10.9        
Anticipated IBU: 49.2      
Brewhouse Efficiency: 85  %   
Wort Boil Time: 120  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 15.71  Gal   
Pre-Boil Gravity: 1.063  SG 15.50 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
78.6 24.50 lbs.  Maris Otter Great Britain 1.038 3
16.0 5.00 lbs.  Munich Malt Germany 1.037 8
2.0 0.63 lbs.  Honey Malt Canada 1.030 18
1.8 0.56 lbs.  Aromatic Malt Belgium 1.036 25
1.6 0.50 lbs.  Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Amarillo Gold Pellet 8.40 25.8 90 min
2.00 oz.  Centennial Whole 10.50 9.5 15 min
2.00 oz.  Amarillo Gold Pellet 8.40 8.3 15 min
1.00 oz.  Centennial Whole 10.50 3.0 5 min
1.00 oz.  Amarillo Gold Pellet 8.40 2.6 5 min


Extras
Amount Name Type Time
0.00 Unit(s)  Whirlfloc Fining 5 Min.(boil)


Yeast
WYeast 1318 London Ale III


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 31.19   
Water Qts: 38.99 Before Additional Infusions
Water Gal: 9.75 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 157 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 12.24 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
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




Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Wednesday, 05-Dec-2007 12:56:39 MST