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A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| 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): | 10.00 | Wort Size (Gal): | 10.00 |
| Total Grain (Lbs): | 26.10 | ||
| Anticipated OG: | 1.056 | Plato: | 13.87 |
| Anticipated SRM: | 6.8 | ||
| Anticipated IBU: | 34.6 | ||
| Brewhouse Efficiency: | 50 | % | |
| Wort Boil Time: | 60 | Minutes |
| Pre-Boil Amounts |
| Evaporation Rate: | 15.00 | Percent Per Hour | |
| Pre-Boil Wort Size: | 11.76 | Gal | |
| Pre-Boil Gravity: | 1.048 | SG | 11.87 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 |
| 78.5 | 20.50 lbs. | Pilsener | Belgium | 1.037 | 2 |
| 10.0 | 2.60 lbs. | CaraVienna | France | 1.035 | 20 |
| 11.5 | 3.00 lbs. | Candi Sugar (clear) | Generic | 1.046 | 1 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 3.00 oz. | Hallertauer | Pellet | 2.45 | 8.9 | 30 min |
| 3.00 oz. | Mt. Hood | Pellet | 2.60 | 9.5 | 30 min |
| 2.00 oz. | Fuggle | Pellet | 3.50 | 4.5 | 15 min |
| 4.50 oz. | Goldings - E.K. | Whole | 3.60 | 9.4 | 15 min |
| 1.00 oz. | Willamette | Whole | 4.00 | 2.3 | 15 min |
| 1.00 oz. | Willamette | Whole | 4.00 | 0.0 | 0 min |
| 1.00 oz. | Fuggle | Whole | 4.64 | 0.0 | 0 min |
| 4.00 oz. | Styrian Goldings | Pellet | 1.40 | 0.0 | Dry Hop |
| 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: | Multi Step | |
| Grain Lbs: | 23.10 | |
| Water Qts: | 27.72 | Before Additional Infusions |
| Water Gal: | 6.93 | Before Additional Infusions |
| Qts Water Per Lbs Grain: | 1.20 | Before Additional Infusions |
| Rest | Temp | Time |
| Acid Rest: | 0 | 0 Min |
| Protein Rest: | 0 | 0 Min |
| Intermediate Rest: | 145 | 30 Min |
| Saccharification Rest: | 154 | 30 Min |
| Mash-out Rest: | 165 | 15 Min |
| Sparge: | 0 | 0 Min |
Total Mash Volume Gal: 8.78 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
| Notes |
|
Whirlfloc at 30 minutes Servomyces at 10 minutes .4 grams per gallon of Gypsum/CaSO4 per gallon of mash water .1 grams per gallon of of Chalk/Calcium Carbonate per gallon of mash water 9 gallons of water in the mash tun = 3.6 grams of gypsum, .9 grams of chalk Willamette Hops, or Glacier Hops instead of Styrian Goldings WLP550 used for 1/2 of the batch WLP510 used for the other 1/2 2 vials of each, grown up on a stir plate of 1L of 1.035 wort at room temperature approximately 20 hours before pitching. 14 Day Primary fermentation in the mid 60s. 30 days secondary with bretannomyces bruxellensis (WLP650 or Wyeast 5112) 2 ounces of fuggle/styrian goldings/willamette/glacier added to each 5 gallon carboy 7 days into secondary. 11/9/2008 5:16PM, actual OG: 1.058, pitching temp 66F two starters grown up before transferring - one from the dregs of 2 bottles of orval + 1000mL 1.035 DME added to WLP550 beer. - one from the dregs of 1 bottle of orval + 1 tube of white labs 650 brett bruxellensis added to WLP510 beer. each carboy dry hopped with 2oz of Styrian Goldings at 3 weeks into secondary. kegged 5 days after dry hopping. WLP550 1.009 at time of kegging WLP510 1.010 at time of kegging |
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