http://destroy.net/brewing/461/leftover_batch_april_2007.html
A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| Min OG: | 1.010 | Max OG: | 1.200 | |
| Min IBU: | 0 | Max IBU: | 100 | |
| Min Clr: | 0 | Max Clr: | 90 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 10.00 | Wort Size (Gal): | 10.00 |
| Total Grain (Lbs): | 26.25 | ||
| Anticipated OG: | 1.048 | Plato: | 11.84 |
| Anticipated SRM: | 14.9 | ||
| Anticipated IBU: | 24.9 | ||
| Brewhouse Efficiency: | 50 | % | |
| 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: | 1.037 | SG | 9.26 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 |
| 24.8 | 6.50 lbs. | Pale Malt(2-row) | Great Britain | 1.038 | 3 |
| 24.8 | 6.50 lbs. | Vienna Malt | Germany | 1.037 | 3 |
| 13.3 | 3.50 lbs. | Aromatic Malt | Belgium | 1.036 | 25 |
| 10.5 | 2.75 lbs. | Wheat Malt | America | 1.038 | 2 |
| 8.6 | 2.25 lbs. | Rye Malt | America | 1.030 | 4 |
| 5.7 | 1.50 lbs. | Munich Malt | Belgium | 1.038 | 8 |
| 3.8 | 1.00 lbs. | Special Roast Malt | America | 1.033 | 40 |
| 3.8 | 1.00 lbs. | Victory Malt | America | 1.034 | 25 |
| 3.8 | 1.00 lbs. | Weyermann Carared | Germany | 1.036 | 24 |
| 1.0 | 0.25 lbs. | Weyermann Caraaroma | Germany | 1.034 | 178 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 3.50 oz. | Czech Saaz | Whole | 3.00 | 6.3 | 15 min |
| 1.30 oz. | Perle | Whole | 6.70 | 5.2 | 15 min |
| 2.30 oz. | Hallertauer | Pellet | 3.50 | 5.3 | 15 min |
| 3.50 oz. | Tettnanger | Whole | 3.90 | 8.1 | 15 min |
| 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: | 26.25 | |
| Water Qts: | 37.05 | Before Additional Infusions |
| Water Gal: | 9.26 | Before Additional Infusions |
| Qts Water Per Lbs Grain: | 1.41 | Before Additional Infusions |
| Rest | Temp | Time |
| Saccharification Rest: | 154 | 60 Min |
| Mash-out Rest: | 165 | 15 Min |
| Sparge: | 0 | 0 Min |
Total Mash Volume Gal: 11.36 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
| Notes |
|
Started out in life as one of those kitchen sink batches to use up random amounts of malt and hops that were sitting around too long... Ended up a really tasty style-defiant mystery brew that would definitely be worth brewing again deliberately. Whirlfloc at 30 minutes servomyces at 10 minutes 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 final gravity: 1.015 SG = 1 +(0.004 x Brix) |
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