Scooby_Brew
Well-Known Member
Scooby's Baltic Porter
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 17.00
Anticipated OG: 1.074 Plato: 17.87
Anticipated SRM: 27.0
Anticipated IBU: 25.8
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
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
-----------------------------------------------------------------------------
41.2 7.00 lbs. Vienna Malt Germany 1.037 3
35.3 6.00 lbs. Munich Malt Germany 1.037 8
11.8 2.00 lbs. Pilsener Germany 1.038 2
5.9 1.00 lbs. Crystal 60L America 1.034 60
2.9 0.50 lbs. Biscuit Malt Great Britain 1.035 35
2.9 0.50 lbs. Roasted Barley America 1.028 450
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Hallertau Northern Brewer Whole 8.50 23.2 60 min.
1.00 oz. Czech Saaz Whole 3.50 2.5 10 min.
Yeast
-----
Fermentis W 34/70 Safelager
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 17.00
Water Qts: 30.50 - Before Additional Infusions
Water Gal: 7.63 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.79 - Before Additional Infusions
Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 175 Time: 40
Total Mash Volume Gal: 8.99 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 17.00
Anticipated OG: 1.074 Plato: 17.87
Anticipated SRM: 27.0
Anticipated IBU: 25.8
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
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
-----------------------------------------------------------------------------
41.2 7.00 lbs. Vienna Malt Germany 1.037 3
35.3 6.00 lbs. Munich Malt Germany 1.037 8
11.8 2.00 lbs. Pilsener Germany 1.038 2
5.9 1.00 lbs. Crystal 60L America 1.034 60
2.9 0.50 lbs. Biscuit Malt Great Britain 1.035 35
2.9 0.50 lbs. Roasted Barley America 1.028 450
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Hallertau Northern Brewer Whole 8.50 23.2 60 min.
1.00 oz. Czech Saaz Whole 3.50 2.5 10 min.
Yeast
-----
Fermentis W 34/70 Safelager
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 17.00
Water Qts: 30.50 - Before Additional Infusions
Water Gal: 7.63 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.79 - Before Additional Infusions
Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 175 Time: 40
Total Mash Volume Gal: 8.99 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
