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Frostbitten Moongoat Braggot

A ProMash Recipe Report



BJCP Style and Style Guidelines
26-B Other Mead, Braggot

Min OG: 1.060 Max OG: 1.120   
Min IBU: 0 Max IBU: 100   
Min Clr: 3 Max Clr: 16  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 20.50      
Anticipated OG: 1.124 Plato: 28.91
Anticipated SRM: 10.2        
Anticipated IBU: 103.2      
Brewhouse Efficiency: 80  %   
Wort Boil Time: 105  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 7.46  Gal   
Pre-Boil Gravity: 1.091  SG 21.89 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 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
53.7 11.00 lbs.  Maris Otter Great Britain 1.038 3
26.8 5.50 lbs.  Honey    1.042 0
14.6 3.00 lbs.  Munich Malt Germany 1.037 8
4.9 1.00 lbs.  Carastan Malt Great Britian 1.035 34

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Amarillo Gold Whole 9.80 28.8 First WH
1.00 oz.  Magnum Pellet 13.10 47.1 90 min
0.40 oz.  Columbus Pellet 13.60 19.6 90 min
1.00 oz.  Amarillo Gold Pellet 8.90 7.8 15 min


Yeast
DCL Yeast S-04 SafAle English Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 15.00   
Water Qts: 22.50 Before Additional Infusions
Water Gal: 5.63 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 155 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 6.83 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
3.3#/1.5kg of oak honey added at flameout
2.2#/1kg of manuka honey added to primary after 72 hours. pasteurized to 170F with an equal amount of water.

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Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Sunday, 23-Nov-2008 11:30:02 MST