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Old Toby
A ProMash Recipe Report
BJCP Style and Style Guidelines
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19-C Strong Ale, American Barleywine
Min OG:
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1.080
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Max OG:
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1.144
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Min IBU:
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50
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Max IBU:
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100
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Min Clr:
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10
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Max Clr:
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19
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Color in SRM, Lovibond
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Batch Size (Gal):
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6.00
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Wort Size (Gal):
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6.00
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Total Grain (Lbs):
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25.25
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Anticipated OG:
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1.136
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Plato:
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31.44
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Anticipated SRM:
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19.2
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Anticipated IBU:
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96.6
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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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8.57
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Gal
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Pre-Boil Gravity:
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1.095
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SG
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22.73 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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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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67.3
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17.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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11.9
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3.00 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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11.9
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3.00 lbs.
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Smoked(Bamberg)
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Germany
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1.037
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9
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2.0
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0.50 lbs.
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Crystal 105L
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Great Britain
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1.033
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105
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4.0
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1.00 lbs.
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Brown Sugar
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Generic
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1.046
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4
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3.0
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0.75 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.
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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2.00 oz.
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Magnum
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Pellet
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14.40
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90.9
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90 min
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1.00 oz.
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Goldings - E.K.
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Pellet
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4.75
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4.6
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20 min
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0.50 oz.
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Willamette
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Whole
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5.40
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1.2
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5 min
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WYeast 1056 Amercan Ale/Chico
Mash Type:
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Single Step
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Grain Lbs:
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24.25
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Water Qts:
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31.27
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Before Additional Infusions
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Water Gal:
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7.82
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.29
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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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0 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: 9.76 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |
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