Knights of the Mashing Fork

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.



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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.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Chinook Whole 13.00 62.1 First WH
2.00 oz.  Centennial Whole 10.50 40.0 30 min
2.00 oz.  Cascade Whole 4.70 0.0 0 min
1.50 oz.  Cascade Whole 4.70 0.0 Dry Hop
0.50 oz.  Chinook Whole 13.00 0.0 Dry Hop


Yeast
White Labs WLP001 California 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: 21.00   
Water Qts: 28.00 Before Additional Infusions
Water Gal: 7.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.33 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 150 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 45 Min

Total Mash Volume Gal: 8.68 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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British Northern Brown Ale

A ProMash Recipe Report



BJCP Style and Style Guidelines
10-B Brown Ale, Northern Brown

Min OG: 1.040 Max OG: 1.050   
Min IBU: 15 Max IBU: 30   
Min Clr: 12 Max Clr: 30  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 18.88      
Anticipated OG: 1.051 Plato: 12.55
Anticipated SRM: 16.5        
Anticipated IBU: 26.3      
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: 1.041  SG 10.31 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
79.5 15.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
10.6 2.00 lbs.  Crystal 60L America 1.034 60
5.3 1.00 lbs.  Amber Malt Great Britain 1.032 35
2.6 0.50 lbs.  Brown Malt Great Britain 1.032 70
2.0 0.38 lbs.  Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Goldings - E.K. Whole 6.00 11.1 90 min
1.50 oz.  Goldings - E.K. Whole 6.60 13.2 30 min
2.00 oz.  Goldings - E.K. Whole 6.60 1.9 2 min


Yeast
White Labs WLP002 English Ale Yeast


Water Profile
Profile: Edinburgh
Profile known for: Malty Brown Ales
Calcium(Ca): 140.0 ppm
Magnesium(Mg): 36.0 ppm
Sodium(Na): 92.0 ppm
Sulfate(SO4): 231.0 ppm
Chloride(Cl): 60.0 ppm
biCarbonate(HCO3): 270.0 ppm
pH: 8.34


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 18.88   
Water Qts: 30.00 Before Additional Infusions
Water Gal: 7.50 Before Additional Infusions
Qts Water Per Lbs Grain: 1.59 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: 9.01 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Chimay Blue Clone

A ProMash Recipe Report



AHA Style and Style Guidelines
02-F Belgian and French Ale, Dark Strong Ale

Min OG: 1.064 Max OG: 1.096   
Min IBU: 20 Max IBU: 50   
Min Clr: 7 Max Clr: 20  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 17.75      
Anticipated OG: 1.091 Plato: 21.71
Anticipated SRM: 18.9        
Anticipated IBU: 61.3      
Brewhouse Efficiency: 72  %   
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: 1.062  SG 15.31 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
78.9 14.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
11.3 2.00 lbs.  Munich Malt Germany 1.037 8
4.2 0.75 lbs.  Special B Malt Belgian 1.030 120
5.6 1.00 lbs.  Amber Candy Sugar    1.047 75

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Goldings - E.K. Whole 4.75 26.7 90 min
3.00 oz.  Fuggle Whole 4.75 28.8 30 min
2.00 oz.  Czech Saaz Pellet 2.80 5.8 10 min


Yeast
White Labs WLP500 Trappist Ale Yeast


Water Profile
Profile:   
Profile known for:   
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 7.00


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 16.75   
Water Qts: 28.00 Before Additional Infusions
Water Gal: 7.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.67 Before Additional Infusions

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

Total Mash Volume Gal: 8.34 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Chocolate Rasberry Truffle Impy Stout

A ProMash Recipe Report



BJCP Style and Style Guidelines
16-D Stout, Foreign Extra Stout

Min OG: 1.050 Max OG: 1.075   
Min IBU: 35 Max IBU: 70   
Min Clr: 35 Max Clr: 90  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 39.00      
Anticipated OG: 1.103 Plato: 24.52
Anticipated SRM: 35.6        
Anticipated IBU: 58.3      
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: 1.084  SG 20.31 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
76.9 30.00 lbs.  Pale Malt(2-row) Great Britain 1.038 4
5.1 2.00 lbs.  Crystal 40L America 1.034 40
5.1 2.00 lbs.  Crystal 60L America 1.034 60
2.6 1.00 lbs.  Roasted Barley America 1.028 450
2.6 1.00 lbs.  Chocolate Malt America 1.029 350
7.7 3.00 lbs.  Cane Sugar    1.047 0

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
3.00 oz.  Magnum Whole 15.10 58.3 90 min


Extras
Amount Name Type Time
16.00 Oz  Rasberry Flavor Extract Fruit 0 Days(boil)
16.00 Oz  Starkay Chocolate Extract Other 0 Days(boil)


Yeast
White Labs WLP007 Dry English Ale


Water Profile
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 36.00   
Water Qts: 48.00 Before Additional Infusions
Water Gal: 12.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.33 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: 14.88 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
flavor extract at bottling/kegging.




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Copper Ale

A ProMash Recipe Report



BJCP Style and Style Guidelines
10-B American Ale, American Amber Ale

Min OG: 1.045 Max OG: 1.060   
Min IBU: 25 Max IBU: 48   
Min Clr: 10 Max Clr: 17  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 22.51      
Anticipated OG: 1.061 Plato: 15.05
Anticipated SRM: 15.1        
Anticipated IBU: 30.6      
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: 1.050  SG 12.39 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
75.5 17.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
17.8 4.00 lbs.  Munich Malt Great Britain 1.037 6
1.7 0.38 lbs.  Brown Malt Great Britain 1.032 70
1.7 0.38 lbs.  Chocolate Malt Belgium 1.030 500
1.7 0.38 lbs.  Crystal 20L America 1.035 20
1.7 0.38 lbs.  Crystal 60L America 1.034 60

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Nugget Whole 13.00 22.4 90 min
1.00 oz.  Goldings - E.K. Whole 6.60 8.2 30 min
4.00 oz.  Willamette Whole 5.00 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: 22.51   
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.60 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 168 10 Min
Sparge: 168 30 Min

Total Mash Volume Gal: 10.80 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Coriander Rye Ale

A ProMash Recipe Report



BJCP Style and Style Guidelines
06-A American Pale Ales, American Pale Ale

Min OG: 1.045 Max OG: 1.056   
Min IBU: 20 Max IBU: 40   
Min Clr: 4 Max Clr: 11  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 23.00      
Anticipated OG: 1.059 Plato: 14.53
Anticipated SRM: 8.8        
Anticipated IBU: 28.0      
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: 1.048  SG 11.96 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
60.9 14.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
26.1 6.00 lbs.  Rye Malt America 1.030 4
8.7 2.00 lbs.  Crystal 40L America 1.034 40
4.3 1.00 lbs.  Cara-Pils Dextrine Malt    1.033 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Magnum Whole 16.00 28.0 90 min


Extras
Amount Name Type Time
2.00 Oz  Corriander Seed Spice 30 Min.(boil)
2.00 Oz  Corriander Seed Spice 2 Min.(boil)


Yeast
White Labs WLP001 California Ale Yeast


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 40 Min

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



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Double Bock

A ProMash Recipe Report



BJCP Style and Style Guidelines
13-C Bock, Doppelbock

Min OG: 1.072 Max OG: 1.120   
Min IBU: 17 Max IBU: 40   
Min Clr: 12 Max Clr: 30  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 28.00      
Anticipated OG: 1.075 Plato: 18.26
Anticipated SRM: 25.6        
Anticipated IBU: 23.2      
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 15.06 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
53.6 15.00 lbs.  Pilsener Germany 1.038 2
35.7 10.00 lbs.  Munich Malt Germany 1.037 8
7.1 2.00 lbs.  Crystal 120L    1.033 120
3.6 1.00 lbs.  Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Perle Pellet 6.80 11.5 90 min
2.00 oz.  Mt. Hood Whole 5.20 11.7 30 min


Yeast
White Labs WLP833 German Bock Lager Yeast


Water Profile
Profile: Munich
Profile known for:   
Calcium(Ca): 76.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 1.0 ppm
Sulfate(SO4): 10.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 152.0 ppm
pH: 8.33


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 28.00   
Water Qts: 44.00 Before Additional Infusions
Water Gal: 11.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.57 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 155 90 Min
Mash-out Rest: 172 10 Min
Sparge: 180 45 Min

Total Mash Volume Gal: 13.24 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Double Chocolate Stout

A ProMash Recipe Report



BJCP Style and Style Guidelines
13-F Stout, Russian Imperial Stout

Min OG: 1.075 Max OG: 1.114   
Min IBU: 50 Max IBU: 100   
Min Clr: 30 Max Clr: 48  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 33.00      
Anticipated OG: 1.089 Plato: 21.31
Anticipated SRM: 45.3        
Anticipated IBU: 43.0      
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: 1.072  SG 17.62 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
84.8 28.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
4.5 1.50 lbs.  Chocolate Malt America 1.029 350
4.5 1.50 lbs.  Roasted Barley Great Britain 1.029 575
3.0 1.00 lbs.  Crystal 120L    1.033 120
3.0 1.00 lbs.  Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Magnum Whole 15.10 43.0 90 min


Yeast
DCL Yeast S-04 SafAle English Ale


Water Profile
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 33.00   
Water Qts: 48.00 Before Additional Infusions
Water Gal: 12.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.45 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: 14.64 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
Carbonate and cold condition for 2 weeks before serving. Add16oz of Starkay Chocolate extract at kegging/bottling




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Double IPA

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): 33.00      
Anticipated OG: 1.088 Plato: 21.18
Anticipated SRM: 9.0        
Anticipated IBU: 99.2      
Brewhouse Efficiency: 78  %   
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: 1.072  SG 17.51 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 First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
90.9 30.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
9.1 3.00 lbs.  Crystal 20L America 1.035 20

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
3.00 oz.  Chinook Whole 13.00 50.2 First WH
4.00 oz.  Perle Whole 8.25 33.9 30 min
2.00 oz.  Santium Whole 5.10 4.9 10 min
2.00 oz.  Centennial Whole 10.50 10.2 10 min
2.00 oz.  Cascade Whole 7.10 0.0 0 min
4.00 oz.  Cascade Whole 4.70 0.0 Dry Hop


Yeast
White Labs WLP001 California 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: 33.00   
Water Qts: 48.00 Before Additional Infusions
Water Gal: 12.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.45 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 176 10 Min
Sparge: 180 45 Min

Total Mash Volume Gal: 14.64 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Dry Irish Stout

A ProMash Recipe Report



BJCP Style and Style Guidelines
16-A Stout, Dry Stout

Min OG: 1.035 Max OG: 1.050   
Min IBU: 30 Max IBU: 50   
Min Clr: 35 Max Clr: 90  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 19.00      
Anticipated OG: 1.050 Plato: 12.38
Anticipated SRM: 40.0        
Anticipated IBU: 36.2      
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: 1.041  SG 10.17 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
73.7 14.00 lbs.  Pale Malt(2-row) Great Britain 1.038 4
10.5 2.00 lbs.  Flaked Barley America 1.032 2
10.5 2.00 lbs.  Roasted Barley Great Britain 1.029 575
5.3 1.00 lbs.  Crystal 120L    1.033 120

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Northern Brewer Pellet 9.00 36.2 90 min


Yeast
White Labs WLP007 Dry English Ale


Water Profile
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 19.00   
Water Qts: 32.00 Before Additional Infusions
Water Gal: 8.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.68 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 156 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 40 Min

Total Mash Volume Gal: 9.52 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Dunkel Weizen

A ProMash Recipe Report



BJCP Style and Style Guidelines
17-B Wheat Beer, Bavarian Dunkelweizen

Min OG: 1.040 Max OG: 1.056   
Min IBU: 10 Max IBU: 20   
Min Clr: 10 Max Clr: 23  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 20.25      
Anticipated OG: 1.056 Plato: 13.76
Anticipated SRM: 11.8        
Anticipated IBU: 16.5      
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: 1.046  SG 11.32 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
49.4 10.00 lbs.  Wheat Malt Germany 1.039 2
49.4 10.00 lbs.  Munich Malt Germany 1.037 8
1.2 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
1.50 oz.  Hallertauer Whole 4.52 12.1 90 min
1.00 oz.  Hallertauer Whole 3.41 4.4 30 min


Yeast
White Labs WLP380 Hefeweizen IV Ale Yeast


Water Profile
Profile: Munich
Profile known for:   
Calcium(Ca): 76.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 1.0 ppm
Sulfate(SO4): 10.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 152.0 ppm
pH: 8.33


Mash Schedule
Mash Type: Multi Step   
Grain Lbs: 20.25   
Water Qts: 32.00 Before Additional Infusions
Water Gal: 8.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.58 Before Additional Infusions

Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 130 20 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 152 90 Min
Mash-out Rest: 168 10 Min
Sparge: 175 45 Min

Total Mash Volume Gal: 9.62 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Dusseldorfer Altbier

A ProMash Recipe Report



BJCP Style and Style Guidelines
08-B Koelsch & Altbier, Dusseldorfer Altbier

Min OG: 1.040 Max OG: 1.055   
Min IBU: 40 Max IBU: 60   
Min Clr: 11 Max Clr: 19  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 20.25      
Anticipated OG: 1.055 Plato: 13.62
Anticipated SRM: 14.4        
Anticipated IBU: 59.5      
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: 1.045  SG 11.20 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
88.9 18.00 lbs.  Pilsener Germany 1.038 2
9.9 2.00 lbs.  Crystal 60L America 1.034 60
1.2 0.25 lbs.  Black Malt Belgium 1.030 600

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
4.00 oz.  Santium Whole 5.10 33.0 First WH
4.00 oz.  Hallertauer Whole 4.00 20.7 30 min
2.00 oz.  Czech Saaz Whole 3.50 5.8 15 min


Yeast
White Labs WLP036 Dusseldorf Alt


Water Profile
Profile: Munich
Profile known for:   
Calcium(Ca): 76.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 1.0 ppm
Sulfate(SO4): 10.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 152.0 ppm
pH: 8.33


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 20.25   
Water Qts: 32.00 Before Additional Infusions
Water Gal: 8.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.58 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 148 90 Min
Mash-out Rest: 176 10 Min
Sparge: 180 40 Min

Total Mash Volume Gal: 9.62 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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English Strong Ale

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): 20.13      
Anticipated OG: 1.092 Plato: 21.91
Anticipated SRM: 19.9        
Anticipated IBU: 54.4      
Brewhouse Efficiency: 70  %   
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: 1.063  SG 15.45 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
89.4 18.00 lbs.  Pale Malt(2-row) Great Britain 1.036 3
9.9 2.00 lbs.  Crystal 60L America 1.034 60
0.6 0.13 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.  Galena Whole 13.00 36.4 90 min
1.50 oz.  Goldings - E.K. Whole 6.00 18.1 30 min


Yeast
White Labs WLP007 Dry English 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: 20.13   
Water Qts: 28.00 Before Additional Infusions
Water Gal: 7.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.39 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 30 Min

Total Mash Volume Gal: 8.61 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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EXTRA SPECIAL BITTER

A ProMash Recipe Report



AHA Style and Style Guidelines
07-C English Bitter, English Extra Special Bitter

Min OG: 1.046 Max OG: 1.060   
Min IBU: 30 Max IBU: 55   
Min Clr: 12 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.63      
Anticipated OG: 1.063 Plato: 15.44
Anticipated SRM: 14.1        
Anticipated IBU: 36.7      
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: 1.043  SG 10.80 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


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
77.4 9.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
12.9 1.50 lbs.  Carastan Malt Great Britian 1.035 34
8.6 1.00 lbs.  Biscuit Malt Belgium 1.035 24
1.1 0.13 lbs.  Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Goldings - E.K. Whole 6.00 20.4 90 min
1.00 oz.  Goldings - E.K. Whole 6.00 14.7 30 min
1.00 oz.  Goldings - E.K. Whole 6.00 1.6 2 min


Yeast
White Labs WLP002 English Ale


Water Profile
Profile: London
Profile known for: Sweet Stout
Calcium(Ca): 90.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 24.0 ppm
Sulfate(SO4): 58.0 ppm
Chloride(Cl): 18.0 ppm
biCarbonate(HCO3): 123.0 ppm
pH: 8.33


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 11.63   
Water Qts: 18.00 Before Additional Infusions
Water Gal: 4.50 Before Additional Infusions
Qts Water Per Lbs Grain: 1.55 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 155 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 35 Min

Total Mash Volume Gal: 5.43 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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FLANDERS BROWN ALE

A ProMash Recipe Report



BJCP Style and Style Guidelines
20-E Lambic & Belgian Sour Ale, Flanders Red Ale

Min OG: 1.042 Max OG: 1.060   
Min IBU: 14 Max IBU: 25   
Min Clr: 10 Max Clr: 16  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 23.38      
Anticipated OG: 1.061 Plato: 14.87
Anticipated SRM: 15.8        
Anticipated IBU: 25.1      
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: 1.049  SG 12.24 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
68.4 16.00 lbs.  Pale Malt(6-row) America 1.035 2
17.1 4.00 lbs.  Flaked Corn (Maize) America 1.040 1
12.8 3.00 lbs.  Crystal 60L America 1.034 60
1.6 0.38 lbs.  Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Goldings - E.K. Whole 6.00 18.7 First WH
2.00 oz.  Fuggle Whole 4.00 6.4 15 min


Yeast
Wyeast 3763 Roesalare


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: 23.38   
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.54 Before Additional Infusions

Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 122 15 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 152 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 40 Min

Total Mash Volume Gal: 10.87 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
After Primary fermentation put in secondary and leave it alone for 18 months. Keep secondary temps at ~ 70-80F to allow the bacteria to start working on it. If you see fuzzies growing on top of the beer do not worry. That is the bacteria souring the beer. After 18 months, rack the beer to another vessel and crash chill to 33F. After a week rack this beer to another vessel and sweeten to taste. The object here is to sweeten it without the yeast fermenting the sugar so you will wind up with a sweet and sour beer in the same vein as Duchess De Bourgne




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Foreign Stout

A ProMash Recipe Report



BJCP Style and Style Guidelines
16-D Stout, Foreign Extra Stout

Min OG: 1.050 Max OG: 1.075   
Min IBU: 35 Max IBU: 70   
Min Clr: 35 Max Clr: 90  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 29.00      
Anticipated OG: 1.076 Plato: 18.46
Anticipated SRM: 53.9        
Anticipated IBU: 49.0      
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: 1.062  SG 15.23 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
72.4 21.00 lbs.  Pale Malt(2-row) Great Britain 1.038 4
10.3 3.00 lbs.  Flaked Barley America 1.032 2
10.3 3.00 lbs.  Roasted Barley Great Britain 1.029 575
6.9 2.00 lbs.  Crystal 120L    1.033 120

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
3.00 oz.  Centennial Whole 10.50 49.0 90 min


Yeast
White Labs WLP001 California Ale


Water Profile
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33


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: 155 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 40 Min

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



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Golden IPA

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): 28.00      
Anticipated OG: 1.077 Plato: 18.67
Anticipated SRM: 8.2        
Anticipated IBU: 66.1      
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: 1.063  SG 15.41 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
96.4 27.00 lbs.  Pale Malt(2-row) Great Britain 1.038 4
3.6 1.00 lbs.  Victory Malt America 1.034 25

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.50 oz.  Magnum Whole 15.10 58.3 90 min
2.00 oz.  Amarillo Whole 3.50 7.8 30 min
2.00 oz.  Amarillo Whole 3.50 0.0 0 min
2.00 oz.  Columbus Whole 16.60 0.0 Dry Hop


Yeast
White Labs WLP001 California 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: 28.00   
Water Qts: 44.00 Before Additional Infusions
Water Gal: 11.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.57 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: 13.24 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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Holiday Porter

A ProMash Recipe Report



BJCP Style and Style Guidelines
15-A Porter, Robust Porter

Min OG: 1.050 Max OG: 1.065   
Min IBU: 25 Max IBU: 45