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Breakfast Brown Ale

A ProMash Recipe Report



BJCP Style and Style Guidelines
10-C American Ale, American Brown Ale

Min OG: 1.045 Max OG: 1.060   
Min IBU: 20 Max IBU: 48   
Min Clr: 18 Max Clr: 35  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 31.50      
Anticipated OG: 1.089 Plato: 21.27
Anticipated SRM: 26.9        
Anticipated IBU: 54.0      
Brewhouse Efficiency: 85  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 14.19  Gal   
Pre-Boil Gravity: 1.069  SG 16.76 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
53.2 16.75 lbs.  Maris Otter Great Britain 1.038 3
15.9 5.00 lbs.  Munich Malt Germany 1.037 8
6.3 2.00 lbs.  Aromatic Malt Belgium 1.036 25
6.3 2.00 lbs.  Crystal 40L America 1.034 40
6.3 2.00 lbs.  Flaked Oats America 1.033 2
4.0 1.25 lbs.  Biscuit Malt Great Britain 1.035 35
3.2 1.00 lbs.  Chocolate Malt America 1.029 350
2.4 0.75 lbs.  Melanoidin Malt    1.033 35
1.6 0.50 lbs.  Special B Malt Belgian 1.030 120
0.8 0.25 lbs.  KilnCoffee Malt France 1.031 170

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.90 oz.  Magnum Pellet 13.10 48.2 65 min
2.00 oz.  Cascade Pellet 5.75 5.8 15 min


Extras
Amount Name Type Time
0.00 Oz  Irish Moss Fining 15 Min.(boil)


Yeast
DCL Yeast S-04 SafAle English Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 31.50   
Water Qts: 39.38 Before Additional Infusions
Water Gal: 9.85 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions

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

Total Mash Volume Gal: 12.37 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
whole cascade is homegrown.
1gal aged on 1oz medium toast french oak cubes.
1gal aged on 1oz medium toast french oak cubes with bourbon.


Awards
brew day photo journal



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© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Saturday, 15-Oct-2011 10:11:11 MST