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raspboddy
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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08-A English Pale Ale, Standard/Ordinary Bitter
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Min OG:
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1.032
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Max OG:
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1.040
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Min IBU:
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25
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Max IBU:
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35
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Min Clr:
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4
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Max Clr:
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14
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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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6.06
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Anticipated OG:
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1.036
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Plato:
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8.92
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Anticipated SRM:
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6.4
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Anticipated IBU:
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33.0
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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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1.030
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SG
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7.62 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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%
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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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90.7
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5.50 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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8.2
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0.50 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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1.0
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0.06 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.
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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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0.80 oz.
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Wye Northdown
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Pellet
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8.50
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30.4
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60 min
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0.30 oz.
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Goldings - E.K.
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Pellet
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4.75
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1.7
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15 min
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0.15 oz.
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Fuggle
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Pellet
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5.00
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0.9
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15 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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White Labs WLP005 British Ale
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Mash Type:
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Single Step
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Grain Lbs:
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6.06
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Water Qts:
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9.09
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Before Additional Infusions
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Water Gal:
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2.27
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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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152
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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: 2.76 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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2.5# raspberries frozen then thawed/mashed and steeped for 15min at the end of the boil.
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Generated with ProMash Brewing Software |
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