PilotBMP
Well-Known Member
I'm using Pro Mash for the first time to formulate my own recipe. Does this sound good? I'm aiming for a Cherry Wheat.
Hot Summer Wheat
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
17-A Wheat Beer, Bavarian Weizen
Min OG: 1.040 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 2 Max Clr: 9 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 2.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.046 Plato: 11.33
Anticipated SRM: 4.1
Anticipated IBU: 13.3
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 2.63 Gal
Pre-Boil Gravity: 1.087 SG 20.80 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: Coarse Grind As Is.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.0 9.00 lbs. Wheat Malt America 77.50 2
10.0 1.00 lbs. Rye Malt America 60.88 4
Potential represented as % Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Willamette Whole 5.00 2.5 15 min.
0.50 oz. Fuggle Whole 5.00 9.3 60 min.
0.50 oz. Willamette Whole 5.00 1.5 5 min.
Yeast
-----
WYeast 1010 American Wheat
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.00
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions
Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Hot Summer Wheat
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
17-A Wheat Beer, Bavarian Weizen
Min OG: 1.040 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 2 Max Clr: 9 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 2.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.046 Plato: 11.33
Anticipated SRM: 4.1
Anticipated IBU: 13.3
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 2.63 Gal
Pre-Boil Gravity: 1.087 SG 20.80 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: Coarse Grind As Is.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.0 9.00 lbs. Wheat Malt America 77.50 2
10.0 1.00 lbs. Rye Malt America 60.88 4
Potential represented as % Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Willamette Whole 5.00 2.5 15 min.
0.50 oz. Fuggle Whole 5.00 9.3 60 min.
0.50 oz. Willamette Whole 5.00 1.5 5 min.
Yeast
-----
WYeast 1010 American Wheat
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.00
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions
Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.