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hardy old ale with hops
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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19-A Strong Ale, Old Ale
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Min OG:
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1.060
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Max OG:
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1.108
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Min IBU:
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30
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Max IBU:
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80
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Min Clr:
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10
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Max Clr:
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26
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Color in SRM, Lovibond
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Batch Size (Gal):
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12.00
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Wort Size (Gal):
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12.00
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Total Grain (Lbs):
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44.10
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Anticipated OG:
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1.102
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Plato:
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24.24
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Anticipated SRM:
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11.9
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Anticipated IBU:
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58.4
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Brewhouse Efficiency:
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74
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%
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Wort Boil Time:
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150
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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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19.20
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Gal
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Pre-Boil Gravity:
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1.064
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SG
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15.64 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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94.2
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41.55 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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1.46 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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1.7
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0.73 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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0.8
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0.36 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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1.00 oz.
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Columbus
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Pellet
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15.60
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25.4
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60 min
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1.50 oz.
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Simcoe
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Pellet
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12.00
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29.3
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60 min
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1.00 oz.
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Styrian Goldings
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Pellet
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5.00
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2.7
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20 min
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1.00 oz.
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Saazer
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Pellet
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3.00
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1.0
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10 min
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WYeast 1056 Amercan Ale/Chico
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Mash Type:
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Single Step
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Grain Lbs:
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44.10
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Water Qts:
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44.10
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Before Additional Infusions
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Water Gal:
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11.02
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.00
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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: 14.55 - 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 mix of wyeast 1056 (american ale/chico) and white labs wlp007 (dry english ale). both yeasts were added to a starter and stepped up 5 times over 1 week leading up to the brew day. final volume was about 1 pint of thick yeast slurry.
brew day photo journal
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Generated with ProMash Brewing Software |
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