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hopocalypse redux
A ProMash Recipe Report
BJCP Style and Style Guidelines
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14-C India Pale Ale, Imperial IPA
Min OG:
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1.075
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Max OG:
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1.108
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Min IBU:
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60
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Max IBU:
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100
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Min Clr:
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8
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Max Clr:
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15
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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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30.50
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Anticipated OG:
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1.089
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Plato:
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21.24
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Anticipated SRM:
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11.6
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Anticipated IBU:
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133.0
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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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12.94
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Gal
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Pre-Boil Gravity:
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1.075
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SG
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18.26 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 %
Additional Utilization Used For First Wort 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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88.5
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27.00 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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4.9
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1.50 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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4.9
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1.50 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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1.6
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0.50 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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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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2.00 oz.
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Simcoe
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Pellet
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12.00
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40.5
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First WH
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3.50 oz.
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Simcoe
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Pellet
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12.00
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78.8
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60 min
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2.00 oz.
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Amarillo Gold
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Whole
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9.80
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8.9
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15 min
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1.50 oz.
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Amarillo Gold
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Pellet
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8.40
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4.7
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10 min
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3.00 oz.
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Amarillo Gold
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Pellet
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8.40
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0.0
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0 min
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4.00 oz.
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Amarillo Gold
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Pellet
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8.40
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0.0
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Dry Hop
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3.00 oz.
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Amarillo Gold
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Pellet
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8.40
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0.0
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Dry Hop
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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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30.50
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Water Qts:
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44.00
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Before Additional Infusions
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Water Gal:
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11.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.44
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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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153
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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: 13.44 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
3oz dry hop for 14 days in secondary before transfer to cask.
4oz dry hop for 10 days in cask.
brew day photo journal
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Generated with ProMash Brewing Software |
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