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Old 12-01-2007, 04:55 AM   #1
Brewsmith
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Default 80/- Bagpipes

Recipe Type: All Grain
Yeast: Wyeast 1728 Scotish Ale
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.014
IBU: 21
Boiling Time (Minutes): 60
Color: 15.5
Primary Fermentation (# of Days & Temp): 3 weeks at 63F

#46 80 Shilling Bagpipes
A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
09-C Scottish and Irish Ale, Scottish Export 80
Min OG: 1.040 Max OG: 1.054
Min IBU: 15 Max IBU: 30
Min Clr: 9 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.92
Anticipated OG: 1.048 Plato: 11.97
Anticipated SRM: 15.6
Anticipated IBU: 19.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.041 SG 10.24 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

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.0 7.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
5.6 0.50 lbs. Munich Malt(light) America 1.033 10
4.5 0.40 lbs. Crystal 150L Great Britain 1.033 150
4.5 0.40 lbs. Crystal 60L America 1.034 60
1.4 0.13 lbs. Roasted Barley America 1.028 450

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 4.90 19.9 60 min.

Yeast
-----
WYeast 1728 Scotish Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 8.92
Water Qts: 10.00 - Before Additional Infusions
Water Gal: 2.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.12 - Before Additional Infusions

Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 30

Total Mash Volume Gal: 3.21 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

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Last edited by Brewsmith; 05-07-2008 at 11:11 PM.
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