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slave to the grind

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): 19.50      
Anticipated OG: 1.054 Plato: 13.24
Anticipated SRM: 27.7        
Anticipated IBU: 42.4      
Brewhouse Efficiency: 85  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 12.94  Gal   
Pre-Boil Gravity: 1.046  SG 11.33 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
56.4 11.00 lbs.  Maris Otter Great Britain 1.038 3
10.3 2.00 lbs.  Flaked Oats America 1.033 2
10.3 2.00 lbs.  Brown Malt Great Britain 1.032 70
10.3 2.00 lbs.  Victory Malt America 1.034 25
7.7 1.50 lbs.  KilnCoffee Malt France 1.031 170
2.6 0.50 lbs.  Crystal 125L Great Britain 1.033 120
1.3 0.25 lbs.  Carafa Special Germany 1.030 600
1.3 0.25 lbs.  Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Wye Northdown Pellet 10.60 35.0 60 min
1.00 oz.  Centennial Pellet 8.70 5.1 15 min
0.50 oz.  Centennial Pellet 10.50 2.3 10 min
1.50 oz.  Amarillo Gold Pellet 7.20 0.0 0 min


Extras
Amount Name Type Time
0.50 Unit(s)  Whirlfloc Fining 15 Min.(boil)


Yeast
DCL Yeast S-05 SafAle American Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 19.50   
Water Qts: 29.25 Before Additional Infusions
Water Gal: 7.31 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 153 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 8.87 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
brew day photo journal

2x S-05.




Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Saturday, 15-Oct-2011 10:25:34 MST