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merlot stout v2
A ProMash Recipe Report
BJCP Style and Style Guidelines
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13-B Stout, Sweet Stout
Min OG:
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1.042
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Max OG:
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1.056
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Min IBU:
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25
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Max IBU:
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48
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Min Clr:
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30
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Max Clr:
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60
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
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Total Grain (Lbs):
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8.75
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Anticipated OG:
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1.049
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Plato:
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12.26
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Anticipated SRM:
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27.5
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Anticipated IBU:
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26.9
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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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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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6.47
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Gal
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Pre-Boil Gravity:
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1.042
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SG
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10.48 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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74.3
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6.50 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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11.4
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1.00 lbs.
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Crystal 60L
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America
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1.034
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60
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5.7
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0.50 lbs.
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Biscuit Malt
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Great Britain
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1.035
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35
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5.7
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0.50 lbs.
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Chocolate Malt
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America
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1.029
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350
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2.9
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0.25 lbs.
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Roasted Barley
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America
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1.028
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450
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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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0.75 oz.
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Wye Northdown
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Pellet
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8.00
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26.9
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60 min
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Amount
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Name
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Type
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Time
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0.00 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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WYeast 1968 London Extra Special Bitter
Mash Type:
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Single Step
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Grain Lbs:
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8.75
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Water Qts:
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13.13
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Before Additional Infusions
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Water Gal:
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3.28
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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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155
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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: 3.98 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
2oz medium toast french oak chips soaked in 1 cup merlot for 2 weeks and added to secondary for two weeks.
brew day photo journal
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Generated with ProMash Brewing Software |
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