BOB'S RECIPES IN ALPHABETICAL ORDER

Amber Ale

A ProMash Recipe Report


BJCP Style and Style Guidelines
06-B American Pale Ales, American Amber Ale

Min OG: 1.045 Max OG: 1.056   
Min IBU: 20 Max IBU: 40   
Min Clr: 11 Max Clr: 18  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.50      
Anticipated OG: 1.057 Plato: 14.02
Anticipated SRM: 11.5        
Anticipated IBU: 38.9      
Brewhouse Efficiency: 80  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 1.66  Gallons Per Hour   
Pre-Boil Wort Size: 7.99  Gal   
Pre-Boil Gravity: 1.039  SG 9.80 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: TinsethTinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
85.7 9.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
9.5 1.00 lbs.  Crystal 80L    1.033 80
4.8 0.50 lbs.  Cara-Pils Dextrine Malt    1.033 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Magnum Whole 14.00 24.9 90 min
0.75 oz.  Perle Pellet 6.80 14.1 30 min
2.00 oz.  Cascade Whole 7.20 0.0 0 min
2.00 oz.  Cascade Whole 5.70 0.0 Dry Hop


Yeast
BrewTek CL-50 California Pub Brewery Ale


Water Profile
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 10.50   
Water Qts: 20.00 Before Additional Infusions
Water Gal: 5.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.90 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 176 10 Min
Sparge: 180 40 Min

Total Mash Volume Gal: 5.84 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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American Brown Ale

A ProMash Recipe Report


BJCP Style and Style Guidelines
10-D Brown Ale, American Brown

Min OG: 1.040 Max OG: 1.060   
Min IBU: 25 Max IBU: 60   
Min Clr: 15 Max Clr: 22  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.25      
Anticipated OG: 1.061 Plato: 14.88
Anticipated SRM: 20.0        
Anticipated IBU: 59.3      
Brewhouse Efficiency: 80  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 1.66  Gallons Per Hour   
Pre-Boil Wort Size: 7.99  Gal   
Pre-Boil Gravity: 1.042  SG 10.40 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: TinsethTinseth Concentration Factor: 1.30


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
80.0 9.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
8.9 1.00 lbs.  Crystal 60L America 1.034 60
4.4 0.50 lbs.  Amber Malt Great Britain 1.032 35
4.4 0.50 lbs.  Victory Malt America 1.034 25
2.2 0.25 lbs.  Chocolate Malt Belgium 1.030 500

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Chinook Whole 13.00 45.0 90 min
1.00 oz.  Cascade Whole 5.75 14.3 30 min
1.00 oz.  Cascade Whole 5.75 0.0 0 min


Yeast
White Labs WLP001 California Ale


Water Profile
Profile: Livermore
Profile known for:   
Calcium(Ca): 25.0 ppm
Magnesium(Mg): 12.0 ppm
Sodium(Na): 74.0 ppm
Sulfate(SO4): 44.0 ppm
Chloride(Cl): 104.0 ppm
biCarbonate(HCO3): 101.7 ppm
pH: 8.33


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 11.25   
Water Qts: 20.00 Before Additional Infusions
Water Gal: 5.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.78 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 172 10 Min
Sparge: 180 40 Min

Total Mash Volume Gal: 5.90 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



Generated with ProMash Brewing Software

 

American Wheat

A ProMash Recipe Report


AHA Style and Style Guidelines
06-C American-style Ale, American Wheat

Min OG: 1.030 Max OG: 1.050   
Min IBU: 12 Max IBU: 17   
Min Clr: 2 Max Clr: 8  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00      
Anticipated OG: 1.049 Plato: 12.08
Anticipated SRM: 5.2        
Anticipated IBU: 18.1      
Brewhouse Efficiency: 80  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 1.66  Gallons Per Hour   
Pre-Boil Wort Size: 7.99  Gal   
Pre-Boil Gravity: 1.034  SG 8.43 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: TinsethTinseth Concentration Factor: 1.30


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
44.4 4.00 lbs.  Pale Malt(2-row) America 1.036 2
44.4 4.00 lbs.  Wheat Malt Germany 1.039 2
11.1 1.00 lbs.  Crystal 20L America 1.035 20

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Crystal Whole 5.00 9.4 90 min
1.00 oz.  Crystal Whole 5.00 8.7 15 min


Yeast
White Labs WLP001 California Ale


Water Profile
Profile: Livermore
Profile known for:   
Calcium(Ca): 25.0 ppm
Magnesium(Mg): 12.0 ppm
Sodium(Na): 74.0 ppm
Sulfate(SO4): 44.0 ppm
Chloride(Cl): 104.0 ppm
biCarbonate(HCO3): 101.7 ppm
pH: 8.33


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 9.00   
Water Qts: 16.00 Before Additional Infusions
Water Gal: 4.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.78 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 176 10 Min
Sparge: 180 40 Min

Total Mash Volume Gal: 4.72 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



Generated with ProMash Brewing Software

 

Apricot Wheat

A ProMash Recipe Report


BJCP Style and Style Guidelines
03-B Light Ale, American Wheat

Min OG: 1.035 Max OG: 1.055   
Min IBU: 10 Max IBU: 30   
Min Clr: 2 Max Clr: 8  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 20.00      
Anticipated OG: 1.055 Plato: 13.68
Anticipated SRM: 6.4        
Anticipated IBU: 25.8      
Brewhouse Efficiency: 80  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 1.66  Gallons Per Hour   
Pre-Boil Wort Size: 13.49  Gal   
Pre-Boil Gravity: 1.045  SG 11.25 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: TinsethTinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
45.0 9.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
45.0 9.00 lbs.  Wheat Malt Germany 1.039 2
10.0 2.00 lbs.  Biscuit Malt Belgium 1.035 24

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Galena Whole 13.00 23.3 90 min
1.00 oz.  Czech Saaz Pellet 2.80 2.5 15 min


Extras
Amount Name Type Time
8.00 Oz  Apricot Fruit Flavoring Fruit 0 Days(boil)


Yeast
White Labs WLP001 California Ale


Water Profile
Profile: Livermore
Profile known for:   
Calcium(Ca): 25.0 ppm
Magnesium(Mg): 12.0 ppm
Sodium(Na): 74.0 ppm
Sulfate(SO4): 44.0 ppm
Chloride(Cl): 104.0 ppm
biCarbonate(HCO3): 101.7 ppm
pH: 8.33


Mash Schedule
Mash Type: Multi Step   
Grain Lbs: 20.00   
Water Qts: 32.00 Before Additional Infusions
Water Gal: 8.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.60 Before Additional Infusions

Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 122 20 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 155 90 Min
Mash-out Rest: 170 10 Min
Sparge: 180 40 Min

Total Mash Volume Gal: 9.60 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
Add fruit flavoring at bottling/kegging




Generated with ProMash Brewing Software

 

Ballantine Burton Ale Project Beer

A ProMash Recipe Report


BJCP Style and Style Guidelines
11-A English & Scottish Strong Ale, Old Ale

Min OG: 1.060 Max OG: 1.090   
Min IBU: 30 Max IBU: 60   
Min Clr: 10 Max Clr: 25</