SMaSH '07

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-A  American Ale, American Pale Ale

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):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       10.00
Anticipated OG:          1.047    Plato:             11.63
Anticipated SRM:          10.9
Anticipated IBU:          38.6
Brewhouse Efficiency:       78 %
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:      1.040    SG          9.94  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: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 100.0    10.00 lbs. Munich Malt(light)            America        1.033     10

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Goldings - E.K.                   Whole    6.00  21.4  60 min.
  1.00 oz.    Goldings - E.K.                   Whole    6.00  12.9  20 min.
  1.00 oz.    Goldings - E.K.                   Whole    6.00   4.3  5 min.


Yeast
-----

Lallemand  Nottingham


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:   10.00
Water Qts:   12.50 - Before Additional Infusions
Water Gal:    3.13 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :     133  Time:  20
Saccharification Rest Temp : 155  Time:  70
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 3.93 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.