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.



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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.



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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

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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	Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):	5.50	Wort Size (Gal):	5.50
Total Grain (Lbs):	18.00
Anticipated OG:	1.080	Plato:	19.27
Anticipated SRM:	12.6
Anticipated IBU:	64.3
Brewhouse Efficiency:	68	%
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:	1.055	SG	13.54 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
88.9	16.00 lbs.	Pale Malt(2-row)	Great Britain	1.036	3
5.6	1.00 lbs.	Carastan Malt	Great Britian	1.035	34
5.6	1.00 lbs.	Crystal 40L	America	1.034	40

Potential represented as SG per pound per gallon.

Hops

Amount	Name	Form	Alpha	IBU	Boil Time
2.00 oz.	Brewer's Gold	Whole	7.00	42.5	90 min
2.00 oz.	Fuggle	Whole	5.00	21.8	30 min
2.00 oz.	Goldings - E.K.	Whole	6.00	0.0	Dry Hop

Yeast

White Labs WLP023 Burton 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:	18.00
Water Qts:	28.00	Before Additional Infusions
Water Gal:	7.00	Before Additional Infusions
Qts Water Per Lbs Grain:	1.56	Before Additional Infusions

Rest	Temp	Time
Saccharification Rest:	148	90 Min
Mash-out Rest:	168	10 Min
Sparge:	180	40 Min

Total Mash Volume Gal: 8.44 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes

Rack onto dry hops and .5 oz. medium toasted French Oak upon kegging. Age at cellar temps for years and years. Sample along the way of course.

Awards

Dogfish Head Brewmaster's Notes for the Burton Batton -Not authentic with no references to the original Ballantine Burton Ale as admitted by Sam Calgione, owner of DHB - Bob's Grist: Pilsner malt 95% Crystal malt 3% Amber malt 2% The Multi-step: 120F to 149F to 170F Boil Time: 75 minutes Original gravity: 26.5P ABV: 11% Hops: Warrior and Glacier Primary fermentation: open top Blended on two stains of ale yeast – one American and one English Conditioned on barrel staves of French oak for four months. Dry-hopped with Glacier. Aged on the oak for 4 months before blending 50/50 with 90 Minute imperial IPA (90 IBU , 9%ABV) Post-blend this beer is 80 IBU and 10% ABV. It is then bottle-conditioned in cork-finished champagne bottles.

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Ballantine IPA Project Beer

A ProMash Recipe Report

BJCP Style and Style Guidelines

07-0 India Pale Ale, India Pale Ale

Min OG:	1.050	Max OG:	1.075
Min IBU:	40	Max IBU:	60
Min Clr:	8	Max Clr:	14	Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):	11.00	Wort Size (Gal):	11.00
Total Grain (Lbs):	27.50
Anticipated OG:	1.075	Plato:	18.12
Anticipated SRM:	8.0
Anticipated IBU:	63.2
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:	1.061	SG	14.94 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
72.7	20.00 lbs.	Pale Malt(6-row)	America	1.035	2
14.5	4.00 lbs.	Flaked Corn (Maize)	America	1.040	1
7.3	2.00 lbs.	Corn Sugar		1.047	0
5.5	1.50 lbs.	Crystal 60L	America	1.034	60

Potential represented as SG per pound per gallon.

Hops

Amount	Name	Form	Alpha	IBU	Boil Time
3.00 oz.	Bullion	Pellet	7.60	38.7	90 min
3.00 oz.	Cluster	Whole	7.00	23.7	30 min
2.00 oz.	Czech Saaz	Whole	3.28	0.8	2 min
4.00 oz.	Czech Saaz	Whole	3.28	0.0	Dry Hop

Yeast

US-56, WY1056 or WLP001

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:	25.50
Water Qts:	36.00	Before Additional Infusions
Water Gal:	9.00	Before Additional Infusions
Qts Water Per Lbs Grain:	1.41	Before Additional Infusions

Rest	Temp	Time
Saccharification Rest:	148	90 Min
Mash-out Rest:	170	10 Min
Sparge:	180	40 Min

Total Mash Volume Gal: 11.04 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes

Upon racking to the kegs, add .25 ounce of med American toasted oak chips per keg, carbonate and let it age at cellar temps for 1 year. Then stand back and wait for Nirvana in the glass.

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Bass Ale Clone

A ProMash Recipe Report

BJCP Style and Style Guidelines

08-B English Pale Ale, Special/Best/Premium Bitter

Min OG:	1.040	Max OG:	1.048
Min IBU:	25	Max IBU:	40
Min Clr:	5	Max Clr:	16	Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):	11.00	Wort Size (Gal):	11.00
Total Grain (Lbs):	16.75
Anticipated OG:	1.048	Plato:	11.93
Anticipated SRM:	9.0
Anticipated IBU:	33.0
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:	1.039	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
83.6	14.00 lbs.	Pale Malt(2-row)	Great Britain	1.038	3
9.0	1.50 lbs.	Light Brown Sugar		1.047	40
7.5	1.25 lbs.	Crystal 40L	America	1.034	40

Potential represented as SG per pound per gallon.

Hops

Amount	Name	Form	Alpha	IBU	Boil Time
1.00 oz.	Northern Brewer	Pellet	9.00	18.4	90 min
2.00 oz.	Goldings - E.K.	Pellet	5.00	14.7	30 min
2.00 oz.	Willamette	Whole	4.50	0.0	0 min
2.00 oz.	Goldings - E.K.	Pellet	5.00	0.0	Dry Hop

Yeast

White Labs WLP023 Burton 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:	15.25
Water Qts:	24.00	Before Additional Infusions
Water Gal:	6.00	Before Additional Infusions
Qts Water Per Lbs Grain:	1.57	Before Additional Infusions

Rest	Temp	Time
Saccharification Rest:	152	90 Min
Mash-out Rest:	168	10 Min
Sparge:	180	40 Min

Total Mash Volume Gal: 7.22 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Belgian Dubbel

A ProMash Recipe Report

BJCP Style and Style Guidelines

18-A Strong Belgian Ale, Dubbel

Min OG:	1.040	Max OG:	1.080
Min IBU:	20	Max IBU:	35
Min Clr:	10	Max Clr:	20	Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):	11.00	Wort Size (Gal):	11.00
Total Grain (Lbs):	25.50
Anticipated OG:	1.075	Plato:	18.14
Anticipated SRM:	18.6
Anticipated IBU:	30.8
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:	1.061	SG	14.97 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
70.6	18.00 lbs.	Pilsener	Germany	1.038	2
15.7	4.00 lbs.	Cane Sugar		1.047	0
7.8	2.00 lbs.	Crystal 80L		1.033	80
2.0	0.50 lbs.	Biscuit Malt	Belgium	1.035	24
2.0	0.50 lbs.	Chocolate Malt	America	1.029	350
2.0	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
3.00 oz.	Goldings - E.K.	Whole	4.75	22.4	90 min
2.00 oz.	Goldings - E.K.	Whole	4.75	8.4	20 min

Yeast

White Labs WLP500 Trappist Ale

Water Profile

Profile:	Pilsen
Profile known for:	Pale, Dry, Hoppy Lager
Calcium(Ca):	7.0 ppm
Magnesium(Mg):	3.0 ppm
Sodium(Na):	3.2 ppm
Sulfate(SO4):	5.8 ppm
Chloride(Cl):	5.0 ppm
biCarbonate(HCO3):	9.0 ppm
pH:	8.16

Mash Schedule

Mash Type:	Single Step
Grain Lbs:	21.50
Water Qts:	36.00	Before Additional Infusions
Water Gal:	9.00	Before Additional Infusions
Qts Water Per Lbs Grain:	1.67	Before Additional Infusions

Rest	Temp	Time
Saccharification Rest:	148	90 Min
Mash-out Rest:	172	10 Min
Sparge:	180	40 Min

Total Mash Volume Gal: 10.72 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Belgian Tripel

A ProMash Recipe Report

BJCP Style and Style Guidelines

18-B Strong Belgian Ale, Tripel

Min OG:	1.065	Max OG:	1.095
Min IBU:	20	Max IBU:	35
Min Clr:	4	Max Clr:	6	Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):	11.00	Wort Size (Gal):	11.00
Total Grain (Lbs):	32.00
Anticipated OG:	1.082	Plato:	19.73
Anticipated SRM:	3.3
Anticipated IBU:	25.1
Brewhouse Efficiency:	75	%
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:	1.067	SG	16.30 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
90.6	29.00 lbs.	Pilsener Malt(2-Row)	Continental Europe	1.035	1
9.4	3.00 lbs.	Cane Sugar		1.047	0

Potential represented as SG per pound per gallon.

Hops

Amount	Name	Form	Alpha	IBU	Boil Time
2.50 oz.	Hallertauer	Whole	5.30	18.5	60 min
1.00 oz.	Hallertauer	Whole	5.30	5.7	30 min
1.00 oz.	Hallertauer	Whole	5.30	0.9	3 min

Yeast

White Labs WLP500 Trappist Ale Yeast

Water Profile

Profile:	Pilsen
Profile known for:	Pale, Dry, Hoppy Lager
Calcium(Ca):	7.0 ppm
Magnesium(Mg):	3.0 ppm
Sodium(Na):	3.2 ppm
Sulfate(SO4):	5.8 ppm
Chloride(Cl):	5.0 ppm
biCarbonate(HCO3):	9.0 ppm
pH:	8.16

Mash Schedule

Mash Type:	Single Step
Grain Lbs:	29.00
Water Qts:	44.00	Before Additional Infusions
Water Gal:	11.00	Before Additional Infusions
Qts Water Per Lbs Grain:	1.52	Before Additional Infusions

Rest	Temp	Time
Saccharification Rest:	148	90 Min
Mash-out Rest:	168	10 Min
Sparge:	180	35 Min

Total Mash Volume Gal: 13.32 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Belgian Golden

A ProMash Recipe Report

BJCP Style and Style Guidelines

18-C Strong Belgian Ale, Belgian Strong Golden Ale

Min OG:	1.065	Max OG:	1.080
Min IBU:	25	Max IBU:	35
Min Clr:	4	Max Clr:	6	Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):	11.00	Wort Size (Gal):	11.00
Total Grain (Lbs):	30.00
Anticipated OG:	1.083	Plato:	19.98
Anticipated SRM:	6.3
Anticipated IBU:	30.0
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:	1.068	SG	16.50 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
100.0	30.00 lbs.	Pale Malt(2-row)	Great Britain	1.038	3

Potential represented as SG per pound per gallon.

Hops

Amount	Name	Form	Alpha	IBU	Boil Time
6.00 oz.	Czech Saaz	Whole	3.28	29.2	90 min
2.00 oz.	Czech Saaz	Whole	3.28	0.8	2 min

Extras

Amount	Name	Type	Time
0.50 Oz	Cardamom Seed	Spice	10 Min.(boil)
0.50 Oz	Ginger Root	Spice	10 Min.(boil)

Yeast

White Labs WLP570 Belgian Golden Ale

Water Profile

Profile:	Pilsen
Profile known for:	Pale, Dry, Hoppy Lager
Calcium(Ca):	7.0 ppm
Magnesium(Mg):	3.0 ppm
Sodium(Na):	3.2 ppm
Sulfate(SO4):	5.8 ppm
Chloride(Cl):	5.0 ppm
biCarbonate(HCO3):	9.0 ppm
pH:	8.16

Mash Schedule

Mash Type:	Single Step
Grain Lbs:	30.00
Water Qts:	44.00	Before Additional Infusions
Water Gal:	11.00	Before Additional Infusions
Qts Water Per Lbs Grain:	1.47	Before Additional Infusions

Rest	Temp	Time
Saccharification Rest:	152	90 Min
Mash-out Rest:	168	10 Min
Sparge:	176	40 Min

Total Mash Volume Gal: 13.40 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Belgian Pale

A ProMash Recipe Report

AHA Style and Style Guidelines

19-E Belgian & French Ale, Belgian Specialty Ale

Min OG:	1.040	Max OG:	1.070
Min IBU:	20	Max IBU:	40
Min Clr:	3	Max Clr:	8	Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):	11.00	Wort Size (Gal):	11.00
Total Grain (Lbs):	25.00
Anticipated OG:	1.072	Plato:	17.43
Anticipated SRM:	4.6
Anticipated IBU:	24.5
Brewhouse Efficiency:	77	%
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:	1.058	SG	14.37 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 %
Additional Utilization Used For First Wort Hops: -10 %

Grain/Extract/Sugar

%	Amount	Name	Origin	Potential	SRM
80.0	20.00 lbs.	Lager Malt(2-row)	Great Britian	1.038	1
14.0	3.50 lbs.	Cane Sugar		1.047	0
4.0	1.00 lbs.	Biscuit Malt	Belgium	1.035	24
2.0	0.50 lbs.	Munich Malt	Germany	1.037	8

Potential represented as SG per pound per gallon.

Hops

Amount	Name	Form	Alpha	IBU	Boil Time
3.00 oz.	Hallertauer	Whole	5.30	23.0	First WH
2.00 oz.	Goldings - E.K.	Pellet	5.50	1.5	2 min

Extras

Amount	Name	Type	Time
0.25 Oz	Sweet Orange Peel	Spice	10 Min.(boil)
0.50 Oz	Corriander Seed	Spice	10 Min.(boil)

Yeast

White Labs WLP530 Abbey Ale

Water Profile

Profile:	Pilsen
Profile known for:	Pale, Dry, Hoppy Lager
Calcium(Ca):	7.0 ppm
Magnesium(Mg):	3.0 ppm
Sodium(Na):	3.2 ppm
Sulfate(SO4):	5.8 ppm
Chloride(Cl):	5.0 ppm
biCarbonate(HCO3):	9.0 ppm
pH:	8.16

Mash Schedule

Mash Type:	Single Step
Grain Lbs:	21.50
Water Qts:	32.00	Before Additional Infusions
Water Gal:	8.00	Before Additional Infusions
Qts Water Per Lbs Grain:	1.49	Before Additional Infusions

Rest	Temp	Time
Saccharification Rest:	150	90 Min
Mash-out Rest:	168	10 Min
Sparge:	172	40 Min

Total Mash Volume Gal: 9.72 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Belgian Witbier

A ProMash Recipe Report

BJCP Style and Style Guidelines

18-C Other Belgian Ale, Witbier

Min OG:	1.044	Max OG:	1.050
Min IBU:	15	Max IBU:	25
Min Clr:	2	Max Clr:	4	Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):	11.00	Wort Size (Gal):	11.00
Total Grain (Lbs):	21.00
Anticipated OG:	1.050	Plato:	12.27
Anticipated SRM:	3.3
Anticipated IBU:	14.1
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:	1.040	SG	10.09 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
42.9	9.00 lbs.	Unmalted Soft White Wheat	America	1.034	2
42.9	9.00 lbs.	Pilsener	Germany	1.038	2
4.8	1.00 lbs.	Flaked Oats	America	1.033	2
9.5	2.00 lbs.	Brewer's Cut Natural Filter Media	America	1.000	0

Potential represented as SG per pound per gallon.

Hops

Amount	Name	Form	Alpha	IBU	Boil Time
2.50 oz.	Czech Saaz	Pellet	2.80	14.1	90 min

Extras

Amount	Name	Type	Time
0.25 Oz	Corriander Seed	Spice	10 Min.(boil)
0.25 Oz	Sweet Orange Peel	Spice	15 Min.(boil)

Yeast

WYeast 3944 Belgian White Beer

Water Profile

Profile:	Pilsen
Profile known for:	Pale, Dry, Hoppy Lager
Calcium(Ca):	7.0 ppm
Magnesium(Mg):	3.0 ppm
Sodium(Na):	3.2 ppm
Sulfate(SO4):	5.8 ppm
Chloride(Cl):	5.0 ppm
biCarbonate(HCO3):	9.0 ppm
pH:	8.16

Mash Schedule

Mash Type:	Multi Step
Grain Lbs:	19.00
Water Qts:	36.00	Before Additional Infusions
Water Gal:	9.00	Before Additional Infusions
Qts Water Per Lbs Grain:	1.89	Before Additional Infusions

Rest	Temp	Time
Acid Rest:	0	0 Min
Protein Rest:	128	20 Min
Intermediate Rest:	0	0 Min
Saccharification Rest:	152	90 Min
Mash-out Rest:	168	10 Min
Sparge:	170	30 Min

Total Mash Volume Gal: 10.52 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Best Bitter

A ProMash Recipe Report

BJCP Style and Style Guidelines

08-B English Pale Ale, Special/Best/Premium Bitter

Min OG:	1.040	Max OG:	1.048
Min IBU:	25	Max IBU:	40
Min Clr:	5	Max Clr:	16	Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):	11.00	Wort Size (Gal):	11.00
Total Grain (Lbs):	18.50
Anticipated OG:	1.048	Plato:	11.88
Anticipated SRM:	11.9
Anticipated IBU:	41.5
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:	1.039	SG	9.76 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 First Wort Hops: -10 %

Grain/Extract/Sugar

%	Amount	Name	Origin	Potential	SRM
86.5	16.00 lbs.	Pale Malt(2-row)	Great Britain	1.036	3
10.8	2.00 lbs.	Crystal 80L		1.033	80
2.7	0.50 lbs.	Amber Malt	Great Britain	1.032	35

Potential represented as SG per pound per gallon.

Hops

Amount	Name	Form	Alpha	IBU	Boil Time
3.00 oz.	Goldings - E.K.	Whole	6.00	30.6	First WH
2.00 oz.	Fuggle	Whole	4.00	10.9	30 min
4.00 oz.	Willamette	Whole	5.00	0.0	0 min
4.00 oz.	Willamette	Whole	5.00	0.0	Dry Hop

Yeast

White Labs WLP005 British 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:	18.50
Water Qts:	28.00	Before Additional Infusions
Water Gal:	7.00	Before Additional Infusions
Qts Water Per Lbs Grain:	1.51	Before Additional Infusions

Rest	Temp	Time
Saccharification Rest:	152	90 Min
Mash-out Rest:	168	10 Min
Sparge:	180	40 Min

Total Mash Volume Gal: 8.48 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Biere de Garde

A ProMash Recipe Report

BJCP Style and Style Guidelines

19-C Belgian & French Ale, Biere de Garde

Min OG:	1.060	Max OG:	1.080
Min IBU:	20	Max IBU:	35
Min Clr:	5	Max Clr:	18	Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):	11.00	Wort Size (Gal):	11.00
Total Grain (Lbs):	29.38
Anticipated OG:	1.080	Plato:	19.23
Anticipated SRM:	12.5
Anticipated IBU:	28.1
Brewhouse Efficiency:	80	%
Wort Boil Time:	180	Minutes

Pre-Boil Amounts

Evaporation Rate:	1.66	Gallons Per Hour
Pre-Boil Wort Size:	15.98	Gal
Pre-Boil Gravity:	1.055	SG	13.51 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
88.5	26.00 lbs.	Pale Malt(6-row)	America	1.035	2
10.2	3.00 lbs.	Corn Sugar		1.047	0
1.3	0.38 lbs.	Black Patent Malt	America	1.028	525

Potential represented as SG per pound per gallon.

Hops

Amount	Name	Form	Alpha	IBU	Boil Time
1.00 oz.	Magnum	Whole	15.10	22.9	90 min
1.00 oz.	Tettnanger Tettnang	Pellet	4.40	5.2	30 min

Extras

Amount	Name	Type	Time
1.00 Oz	Sweet Orange Peel	Spice	10 Min.(boil)
0.50 Oz	Corriander Seed	Spice	10 Min.(boil)
0.50 Oz	Ginger Root	Spice	10 Min.(boil)
0.50 Tsp	Grains of Paradise	Spice	10 Min.(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:	Single Step
Grain Lbs:	26.38
Water Qts:	40.00	Before Additional Infusions
Water Gal:	10.00	Before Additional Infusions
Qts Water Per Lbs Grain:	1.52	Before Additional Infusions

Rest	Temp	Time
Saccharification Rest:	145	90 Min
Mash-out Rest:	170	10 Min
Sparge:	180	40 Min

Total Mash Volume Gal: 12.11 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Bitburger Clone

A ProMash Recipe Report

BJCP Style and Style Guidelines

02-B European Pale Lager, Northern German Pilsner

Min OG:	1.044	Max OG:	1.050
Min IBU:	25	Max IBU:	45
Min Clr:	2	Max Clr:	4	Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):	5.50	Wort Size (Gal):	5.50
Total Grain (Lbs):	9.00
Anticipated OG:	1.050	Plato:	12.27
Anticipated SRM:	3.1
Anticipated IBU:	35.0
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	8.56 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
94.4	8.50 lbs.	Pilsener	Germany	1.038	2
2.8	0.25 lbs.	Munich Malt	Germany	1.037	8
2.8	0.25 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.	Northern Brewer	Pellet	9.00	18.2	90 min
0.50 oz.	Perle	Pellet	8.25	12.0	30 min
0.50 oz.	Mt. Hood	Whole	5.20	3.3	10 min
0.50 oz.	Tettnanger Tettnang	Whole	4.40	1.5	5 min

Yeast

White Labs WLP800 Pilsner Lager

Water Profile

Profile:	Pilsen
Profile known for:	Pale, Dry, Hoppy Lager
Calcium(Ca):	7.0 ppm
Magnesium(Mg):	3.0 ppm
Sodium(Na):	3.2 ppm
Sulfate(SO4):	5.8 ppm
Chloride(Cl):	5.0 ppm
biCarbonate(HCO3):	9.0 ppm
pH:	8.16

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:	150	90 Min
Mash-out Rest:	168	10 Min
Sparge:	180	40 Min

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



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Blonde Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines

03-A Light Ale, Blonde Ale

Min OG:	1.045	Max OG:	1.060
Min IBU:	15	Max IBU:	33
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):	23.00
Anticipated OG:	1.060	Plato:	14.69
Anticipated SRM:	5.2
Anticipated IBU:	33.5
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:	1.049	SG	12.09 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 First Wort Hops: -10 %

Grain/Extract/Sugar

%	Amount	Name	Origin	Potential	SRM
91.3	21.00 lbs.	Pale Malt(2-row)	Great Britain	1.036	3
8.7	2.00 lbs.	Cara-Pils Dextrine Malt		1.033	2

Potential represented as SG per pound per gallon.

Hops

Amount	Name	Form	Alpha	IBU	Boil Time
2.00 oz.	Mt. Hood	Whole	4.00	12.5	First WH
4.00 oz.	Mt. Hood	Whole	4.00	20.0	30 min
2.00 oz.	Crystal	Whole	3.25	0.9	2 min
4.00 oz.	Crystal	Whole	3.25	0.0	Dry Hop

Yeast

DCL Yeast S-04 SafAle English 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:	23.00
Water Qts:	36.00	Before Additional Infusions
Water Gal:	9.00	Before Additional Infusions
Qts Water Per Lbs Grain:	1.57	Before Additional Infusions

Rest	Temp	Time
Saccharification Rest:	152	90 Min
Mash-out Rest:	176	10 Min
Sparge:	180	20 Min

Total Mash Volume Gal: 10.84 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Bob's Evil Twin Barleywine

A ProMash Recipe Report

BJCP Style and Style Guidelines

11-D Strong Ale, Barleywine

Min OG:	1.080	Max OG:	1.120
Min IBU:	50	Max IBU:	100
Min Clr:	14	Max Clr:	22	Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):	5.50	Wort Size (Gal):	5.50
Total Grain (Lbs):	21.00
Anticipated OG:	1.099	Plato:	23.57
Anticipated SRM:	15.9
Anticipated IBU:	102.1
Brewhouse Efficiency:	73	%
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:	1.068	SG	16.65 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 First Wort Hops: -10 %

Grain/Extract/Sugar

%	Amount	Name	Origin	Potential	SRM
81.0	17.00 lbs.	Pale Malt(2-row)	Great Britain	1.036	3
14.3	3.00 lbs.	Crystal 40L	America	1.034	40
4.8	1.00 lbs.	Cara-Pils Dextrine Malt		1.033	2

Potential represented as SG per pound per gallon.