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A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| Min OG: | 1.045 | Max OG: | 1.060 | |
| Min IBU: | 30 | Max IBU: | 54 | |
| Min Clr: | 5 | Max Clr: | 14 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 10.00 | Wort Size (Gal): | 10.00 |
| Total Grain (Lbs): | 25.47 | ||
| Anticipated OG: | 1.051 | Plato: | 12.53 |
| Anticipated SRM: | 7.9 | ||
| Anticipated IBU: | 40.8 | ||
| Brewhouse Efficiency: | 53 | % | |
| 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: | 1.043 | SG | 10.72 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 |
| 79.9 | 20.36 lbs. | Pale Malt(2-row) | Great Britain | 1.038 | 3 |
| 7.0 | 1.78 lbs. | Weyermann Vienna | Germany | 1.038 | 4 |
| 3.0 | 0.77 lbs. | Crystal 15L | America | 1.035 | 15 |
| 3.0 | 0.77 lbs. | Crystal 40L | America | 1.034 | 40 |
| 6.0 | 1.53 lbs. | Cara-Pils Dextrine Malt | 1.033 | 2 | |
| 1.0 | 0.26 lbs. | Wheat Malt | America | 1.038 | 2 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 0.20 oz. | Warrior | Whole | 14.50 | 6.5 | 60 min |
| 0.20 oz. | Chinook | Pellet | 11.50 | 5.6 | 60 min |
| 0.20 oz. | Simcoe | Pellet | 13.40 | 5.9 | 45 min |
| 0.15 oz. | Centennial | Pellet | 9.40 | 1.8 | 30 min |
| 0.20 oz. | Columbus | Pellet | 13.70 | 3.4 | 30 min |
| 0.75 oz. | Amarillo Gold | Pellet | 7.00 | 2.6 | 10 min |
| 0.45 oz. | Centennial | Pellet | 9.40 | 2.1 | 10 min |
| 0.30 oz. | Columbus | Pellet | 13.70 | 2.0 | 10 min |
| 0.40 oz. | Simcoe | Pellet | 13.40 | 2.6 | 10 min |
| 0.70 oz. | Amarillo Gold | Pellet | 7.00 | 2.0 | 5 min |
| 0.55 oz. | Centennial | Pellet | 9.40 | 2.1 | 5 min |
| 0.35 oz. | Columbus | Pellet | 13.70 | 2.0 | 5 min |
| 0.40 oz. | Simcoe | Pellet | 13.40 | 2.2 | 5 min |
| 0.15 oz. | Amarillo Gold | Pellet | 7.00 | 0.0 | 0 min |
| 0.15 oz. | Centennial | Pellet | 9.40 | 0.0 | 0 min |
| 0.30 oz. | Columbus | Pellet | 13.70 | 0.0 | 0 min |
| 0.15 oz. | Simcoe | Pellet | 13.40 | 0.0 | 0 min |
| 0.08 oz. | Amarillo Gold | Whole | 7.00 | 0.0 | Dry Hop |
| 0.08 oz. | Centennial | Pellet | 9.40 | 0.0 | Dry Hop |
| 0.08 oz. | Columbus | Pellet | 13.70 | 0.0 | Dry Hop |
| 0.08 oz. | Simcoe | Pellet | 13.40 | 0.0 | Dry Hop |
| 0.08 oz. | Amarillo Gold | Whole | 9.50 | 0.0 | Dry Hop |
| 0.08 oz. | Centennial | Pellet | 9.40 | 0.0 | Dry Hop |
| 0.08 oz. | Columbus | Pellet | 13.70 | 0.0 | Dry Hop |
| 0.08 oz. | Simcoe | Pellet | 13.40 | 0.0 | Dry Hop |
| Yeast |
| Water Profile |
| Profile: | Oakland, CA (Orinda Tr.) |
| Profile known for: | |
| Calcium(Ca): | 10.3 ppm |
| Magnesium(Mg): | 2.5 ppm |
| Sodium(Na): | 10.2 ppm |
| Sulfate(SO4): | 17.0 ppm |
| Chloride(Cl): | 13.0 ppm |
| biCarbonate(HCO3): | 74.0 ppm |
| pH: | 8.31 |
| Mash Schedule |
| Mash Type: | Single Step | |
| Grain Lbs: | 25.47 | |
| Water Qts: | 33.10 | Before Additional Infusions |
| Water Gal: | 8.27 | Before Additional Infusions |
| Qts Water Per Lbs Grain: | 1.30 | Before Additional Infusions |
| Rest | Temp | Time |
| Saccharification Rest: | 153 | 60 Min |
| Mash-out Rest: | 165 | 15 Min |
| Sparge: | 0 | 0 Min |
Total Mash Volume Gal: 10.31 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
| Notes |
|
whirlfloc at 30 minutes servomyces at 10 minutes 9235.29 grams of 2-row 807.40 grams of vienna 349.27 grams of crystal 15L 349.27 grams of crystal 40L 694.00 grams of carapils 117.93 grams of wheat malt Mash Schedule 1.2 quarts/gallon 153F cassharification temperature for 60 minutes 165F mash out for 15 minutes Original Recipe Data Recipe Grain Weight: 20.750 Recipe Volume: 10.000 Recipe Gravity: 12.4 Absorption Factor: 0.125 Desired Kettle Volume: 12.000 Grain Displacement Factor: 0.08 Wort Lost to Dead Space: 2.00 No-Sparge Results Grain Scale-Up Factor "S": 1.227 Total Grain Required "Wg": 25.468 Mash Thickness "R": 0.675 Total Mash Water "Vm": 20.367 Runoff Gravity: 8.9 Mash Tun Volume Required: 22.40 50% efficiency = very low because this is using the no-sparge method. whirlfloc at 30 minutes servomyces at 10 minutes ** Remember to add 2 gallons to the Polarware mash tun to make up for the floor space below the false bottom fermentation procedure: california ale yeast WLP001 ferment at 68F, 6-7 days maximum, diacetyl rest at 70F for 24 hours transfer to a clean 5 gal carboy and drop the temperature to 52F for 2 days to pull the yeast out set the max temperature back to 68F and start the 12 day dry hopping at this point, letting the temperature slowly creep back up to 68F over a few days. Leave it at 68F for the bulk of the dry hopping regiment. Dry hop twice, once at day 0 and once at day 6 for 12 days total, adding no more than 2.5oz. of hops total. (This is why the dry hop regimen is listed twice in the recipe) Drop it down to 33F for transfer 11 days into the dry hopping, so do about 1 day of cold conditioning before transferring it to the serving tank. very gently stir the dry hopping additions to keep the hops in suspension What will the gravity of the pre-boiled wort need to be? Here again I use the dilution formula to find the beginning gravity: Beg Gravity=(End Volume * End Gravity ) / Beg Volume which breaks down to: Beg Gravity=(6 * 60) / 8 which is 45 gravity pts or 1.045 OG. Thus, I need to start with 8 gallons of pre-boil wort at 1.045 to get 6 gallons at 1.060 after the boil. final gravity: 1.015 |
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