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A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| Min OG: | 1.044 | Max OG: | 1.050 | |
| Min IBU: | 20 | Max IBU: | 30 | |
| Min Clr: | 2 | Max Clr: | 5 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 11.00 | Wort Size (Gal): | 11.00 |
| Total Grain (Lbs): | 28.00 | ||
| Anticipated OG: | 1.048 | Plato: | 12.00 |
| Anticipated SRM: | 4.4 | ||
| Anticipated IBU: | 19.6 | ||
| Brewhouse Efficiency: | 50 | % | |
| Wort Boil Time: | 90 | Minutes |
| Pre-Boil Amounts |
| Evaporation Rate: | 15.00 | Percent Per Hour | |
| Pre-Boil Wort Size: | 14.19 | Gal | |
| Pre-Boil Gravity: | 1.037 | SG | 9.38 Plato |
| Formulas Used |
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
| Grain/Extract/Sugar |
| % | Amount | Name | Origin | Potential | SRM |
| 92.9 | 26.00 lbs. | Weyermann Pilsner | Germany | 1.038 | 2 |
| 5.4 | 1.50 lbs. | Weyermann Vienna | Germany | 1.038 | 4 |
| 1.8 | 0.50 lbs. | Wheat Malt | America | 1.038 | 2 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 1.00 oz. | Mt. Hood | Pellet | 3.70 | 8.3 | 60 min |
| 1.00 oz. | Hallertauer | Pellet | 2.70 | 6.0 | 60 min |
| 0.25 oz. | Spalter Select | Pellet | 6.00 | 3.4 | 60 min |
| 0.50 oz. | Spalter Select | Pellet | 5.00 | 1.9 | 20 min |
| Yeast |
| Water Profile |
| Profile: | Oakland, CA (Orinda Tr.) |
| Profile known for: | |
| Calcium(Ca): | 10.3 ppm |
| Magnesium(Mg): | 1.0 ppm |
| Sodium(Na): | 8.8 ppm |
| Sulfate(SO4): | 17.0 ppm |
| Chloride(Cl): | 13.0 ppm |
| biCarbonate(HCO3): | 34.0 ppm |
| pH: | 9.00 |
| Mash Schedule |
| Mash Type: | Single Step | |
| Grain Lbs: | 28.00 | |
| Water Qts: | 36.40 | Before Additional Infusions |
| Water Gal: | 9.10 | Before Additional Infusions |
| Qts Water Per Lbs Grain: | 1.30 | Before Additional Infusions |
| Rest | Temp | Time |
| Saccharification Rest: | 149 | 60 Min |
| Mash-out Rest: | 165 | 15 Min |
| Sparge: | 0 | 0 Min |
Total Mash Volume Gal: 11.34 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
| Notes |
|
Whirlfloc at 20 minutes 2 tabelets of servomyces at 10 minutes 2 starters created approximately 12 hours before pitching 2X 2L stir plate 1.035OG starters with 2 vials each, one with: WLP011 European Ale pitching temp 60F activity in approximately 40 hours, climbed to 62F WLP029 German Ale/Koelsch pitching temp 56F, climbed to 62F 40 hours into fermentation pitched on 1/2/2009 actual OG 1.048 actual FG of WLP029: 1.013 on 1/20/2009 actual FG of WLP011: 1.015 on 1/25/2009 |
Generated with ProMash Brewing Software