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


Recipe Specifics
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   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 12.90  Gal   
Pre-Boil Gravity: 1.070  SG 17.00 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: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% 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.

Hops
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


Yeast
WYeast 1028 London Ale


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: 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.

Notes
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