052509 Vienna+NB
A ProMash Recipe Report
BJCP Style and Style Guidelines
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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
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Batch Size (Gal): 12.50 Wort Size (Gal): 12.50
Total Grain (Lbs): 20.00
Anticipated OG: 1.054 Plato: 13.37
Anticipated SRM: 4.1
Anticipated IBU: 51.8
Brewhouse Efficiency: 92 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 14.71 Gal
Pre-Boil Gravity: 1.046 SG 11.44 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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80.0 16.00 lbs. Vienna Malt Germany 1.037 3
20.0 4.00 lbs. Pale Malt(2-row) America 1.036 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.00 oz. Northern Brewer Pellet Pellet 8.80 15.3 First WH
1.50 oz. Northern Brewer Pellet Pellet 8.80 25.5 60 min.
1.50 oz. Northern Brewer Pellet Pellet 8.80 6.8 15 min.
1.50 oz. Northern Brewer Pellet Pellet 8.80 4.2 5 min.
Extras
Amount Name Type Time
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2.00 Unit(s)Whirfloc Fining 15 Min.(boil)
Yeast
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Danstar Nottingham
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 20.00
Water Qts: 28.00 - Before Additional Infusions
Water Gal: 7.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.40 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 120
Mash-out Rest Temp : 168 Time: 20
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 8.60 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
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Decoction Mash of 12 quarts, boiled for 10 minutes
2 packs Servomyces with 15 minutes remaining
Pitched 3 packs of Nottingham Yeast
