BAM Barrel Project Old Ale
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
|
19-A Strong Ale, Old Ale
|
Min OG:
|
1.060
|
Max OG:
|
1.108
|
|
|
Min IBU:
|
30
|
Max IBU:
|
80
|
|
|
Min Clr:
|
10
|
Max Clr:
|
26
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
10.00
|
Wort Size (Gal):
|
10.00
|
|
Total Grain (Lbs):
|
34.75
|
|
|
|
Anticipated OG:
|
1.090
|
Plato:
|
21.57
|
|
Anticipated SRM:
|
19.9
|
|
|
|
Anticipated IBU:
|
63.5
|
|
|
|
Brewhouse Efficiency:
|
65
|
%
|
|
|
Wort Boil Time:
|
90
|
Minutes
|
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
|
12.90
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.070
|
SG
|
17.00 Plato
|
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
82.0
|
28.50 lbs.
|
Pale Malt(2-row)
|
Great Britain
|
1.038
|
3
|
|
7.2
|
2.50 lbs.
|
Crystal 80L
|
|
1.033
|
80
|
|
7.2
|
2.50 lbs.
|
Turbinado Sugar
|
Generic
|
1.046
|
0
|
|
3.6
|
1.25 lbs.
|
Crystal 120L
|
America
|
1.034
|
120
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
2.30 oz.
|
Goldings
|
Whole
|
3.50
|
16.0
|
75 min
|
|
1.00 oz.
|
Goldings
|
Whole
|
4.50
|
9.0
|
75 min
|
|
1.00 oz.
|
Magnum
|
Whole
|
14.20
|
28.3
|
75 min
|
|
1.00 oz.
|
Goldings - E.K.
|
Pellet
|
5.33
|
5.6
|
30 min
|
|
1.00 oz.
|
Goldings - E.K.
|
Pellet
|
4.50
|
4.7
|
30 min
|
WYeast 1028 London Ale
|
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 Type:
|
Single Step
|
|
|
Grain Lbs:
|
32.25
|
|
|
Water Qts:
|
42.90
|
Before Additional Infusions
|
|
Water Gal:
|
10.73
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.33
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Saccharification Rest:
|
152
|
60 Min
|
|
Mash-out Rest:
|
165
|
30 Min
|
|
Sparge:
|
0
|
0 Min
|
Total Mash Volume Gal: 13.31 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
WLP013 London Ale Yeast 1028 London Ale Yeast
3LB 10oz maris otter
4lb 6oz. american 2 row
1oz. American Oak, Medium Toast cubes added in fermentation
|
Generated with ProMash Brewing Software |