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imperial pale ale
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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08-B English Pale Ale, Special/Best/Premium Bitter
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Min OG:
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1.040
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Max OG:
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1.048
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Min IBU:
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25
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Max IBU:
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40
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Min Clr:
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5
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Max Clr:
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16
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Color in SRM, Lovibond
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Batch Size (Gal):
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12.00
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Wort Size (Gal):
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12.00
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Total Grain (Lbs):
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23.50
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Anticipated OG:
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1.059
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Plato:
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14.55
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Anticipated SRM:
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10.2
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Anticipated IBU:
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37.6
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Brewhouse Efficiency:
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80
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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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14.12
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Gal
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Pre-Boil Gravity:
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1.050
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SG
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12.46 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
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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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85.1
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20.00 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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8.5
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2.00 lbs.
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Munich Malt
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Great Britain
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1.037
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6
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4.3
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1.00 lbs.
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Wheat Malt
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Germany
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1.039
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2
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2.1
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0.50 lbs.
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Chocolate Wheat
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Germany
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1.029
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250
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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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1.00 oz.
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Centennial
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Whole
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10.50
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18.7
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60 min
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2.00 oz.
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Cascade
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Whole
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5.75
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5.5
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15 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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10.0
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15 min
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2.00 oz.
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Cascade
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Whole
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5.75
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3.4
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5 min
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2.00 oz.
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Cascade
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Whole
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5.75
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0.0
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0 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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0.0
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0 min
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3.00 oz.
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Cascade
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Whole
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5.75
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0.0
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Dry Hop
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Amount
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Name
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Type
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Time
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1.00 Unit(s)
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Whirlfloc
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Fining
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10 Min.(boil)
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WYeast 1968 London Extra Special Bitter
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Mash Type:
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Single Step
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Grain Lbs:
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23.50
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Water Qts:
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35.26
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Before Additional Infusions
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Water Gal:
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8.81
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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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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151
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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: 10.69 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |
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