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brown ale
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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10-C American Ale, American Brown Ale
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Min OG:
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1.045
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Max OG:
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1.060
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Min IBU:
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20
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Max IBU:
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48
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Min Clr:
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18
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Max Clr:
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35
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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18.07
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Anticipated OG:
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1.057
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Plato:
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13.95
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Anticipated SRM:
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10.4
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Anticipated IBU:
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59.8
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Brewhouse Efficiency:
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92
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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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12.94
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Gal
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Pre-Boil Gravity:
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1.048
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SG
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11.94 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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92.9
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16.79 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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3.3
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0.59 lbs.
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Honey Malt
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Canada
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1.030
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18
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1.6
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0.29 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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1.4
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0.25 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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0.8
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0.15 lbs.
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Aromatic Malt
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Belgium
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1.036
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25
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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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2.00 oz.
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Simcoe
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Pellet
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12.00
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52.0
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60 min
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1.00 oz.
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Cascade
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Pellet
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5.75
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4.2
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20 min
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1.00 oz.
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Cascade
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Pellet
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5.75
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2.5
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10 min
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0.40 oz.
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Cascade
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Whole
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5.75
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0.8
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1 min
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0.10 oz.
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Centennial
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Whole
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10.50
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0.3
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1 min
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1.00 oz.
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Cascade
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Pellet
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5.75
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0.0
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0 min
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2.00 oz.
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Simcoe
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Pellet
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10.60
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0.0
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Dry Hop
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White Labs WLP320 American Hefeweizen Ale
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Mash Type:
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Single Step
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Grain Lbs:
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18.07
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Water Qts:
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0.00
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Before Additional Infusions
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Water Gal:
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0.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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0.00
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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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0
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0 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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0
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0 Min
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Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
grain bill is concocted to match the gravity wanted from the old brown parti-gyle. see that recipe for mash info and actual grain bill used. hops are what was used on this half of the parti-gyle.
yeast was a cake of white labs wlp320 (american hefeweizen) previously used for gummy balls.
brew day photo journal
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Generated with ProMash Brewing Software |
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