Recipe Type: All Grain
Yeast: Wyeast 1332
Batch Size (Gallons): 5.5
Original Gravity: 1.058
Final Gravity: 1.015
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): until it's done
Secondary Fermentation (# of Days & Temp): until it's done
Tasting Notes: xx

St Fuad's American Brown

A ProMash Recipe Report

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

10-C American Ale, American Brown Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 20 Max IBU: 48
Min Clr: 18 Max Clr: 35 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.25
Anticipated OG: 1.058 Plato: 14.19
Anticipated SRM: 20.7
Anticipated IBU: 38.1
Brewhouse Efficiency: 75 %
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: 1.049 SG 12.15 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
-----------------------------------------------------------------------------
69.4 8.50 lbs. Pale Malt(6-row) America 1.035 2
20.4 2.50 lbs. Crystal 60L America 1.034 60
2.0 0.25 lbs. Chocolate Malt America 1.029 350
8.2 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Ahtanum Whole 6.00 23.5 60 min.
0.75 oz. Ahtanum Whole 6.00 13.4 40 min.
0.25 oz. Ahtanum Whole 6.00 1.2 10 min.


Yeast
-----
Wyeast 1332