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hardy old ale with hops

A ProMash Recipe Report

BJCP Style and Style Guidelines
19-A Strong Ale, Old Ale

Min OG: 1.060 Max OG: 1.108   
Min IBU: 30 Max IBU: 80   
Min Clr: 10 Max Clr: 26  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 12.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 44.10      
Anticipated OG: 1.102 Plato: 24.24
Anticipated SRM: 11.9        
Anticipated IBU: 58.4      
Brewhouse Efficiency: 74  %   
Wort Boil Time: 150  Minutes   

Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 19.20  Gal   
Pre-Boil Gravity: 1.064  SG 15.64 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 %

% Amount Name Origin Potential SRM
94.2 41.55 lbs.  Pale Malt(2-row) Great Britain 1.038 3
3.3 1.46 lbs.  Honey Malt Canada 1.030 18
1.7 0.73 lbs.  Special B Malt Belgian 1.030 120
0.8 0.36 lbs.  Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
1.00 oz.  Columbus Pellet 15.60 25.4 60 min
1.50 oz.  Simcoe Pellet 12.00 29.3 60 min
1.00 oz.  Styrian Goldings Pellet 5.00 2.7 20 min
1.00 oz.  Saazer Pellet 3.00 1.0 10 min

WYeast 1056 Amercan Ale/Chico

Mash Schedule
Mash Type: Single Step   
Grain Lbs: 44.10   
Water Qts: 44.10 Before Additional Infusions
Water Gal: 11.02 Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 0 0 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min

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.

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Last Modified: Wednesday, 03-Jan-2007 20:06:31 MST