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creme brulee java stout

A ProMash Recipe Report



BJCP Style and Style Guidelines
13-B Stout, Sweet Stout

Min OG: 1.042 Max OG: 1.056   
Min IBU: 25 Max IBU: 48   
Min Clr: 30 Max Clr: 60  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 21.50      
Anticipated OG: 1.061 Plato: 15.03
Anticipated SRM: 26.3        
Anticipated IBU: 23.3      
Brewhouse Efficiency: 85  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 14.19  Gal   
Pre-Boil Gravity: 1.047  SG 11.78 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 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
79.1 17.00 lbs.  Maris Otter Great Britain 1.038 3
4.7 1.00 lbs.  Crystal 80L    1.033 80
4.7 1.00 lbs.  Munich Malt Australia 1.038 6
2.3 0.50 lbs.  Black Patent Malt America 1.028 525
2.3 0.50 lbs.  Cara-Pils Dextrine Malt    1.033 2
2.3 0.50 lbs.  Chocolate Malt America 1.029 350
2.3 0.50 lbs.  KilnCoffee Malt France 1.031 170
2.3 0.50 lbs.  Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Wye Northdown Pellet 8.00 17.0 60 min
0.50 oz.  Northern Brewer Pellet 6.00 6.4 60 min


Yeast
WYeast 1056 Amercan Ale/Chico


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 21.50   
Water Qts: 32.25 Before Additional Infusions
Water Gal: 8.06 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 154 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 9.78 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
vanilla beans in secondary?
magic elixir?
coffee at bottling if needed?

brew day photo journal




Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Sunday, 20-Sep-2009 10:35:33 MST