My sig has all the recipes where it says "
My Recipes". They are in order so scroll down to #84.
...or I could just post it.
#84 Otherwise Known As Beer
A ProMash Recipe Report
BJCP Style and Style Guidelines
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01-B Light Lager, Standard American Lager
Min OG: 1.040 Max OG: 1.050
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.75
Anticipated OG: 1.047 Plato: 11.63
Anticipated SRM: 2.8
Anticipated IBU: 14.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.040 SG 9.95 Plato
Formulas Used
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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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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80.0 7.00 lbs. Pale Malt(2-row) America 1.036 2
20.0 1.75 lbs. Flaked Rice 1.040 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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0.75 oz. Tettnanger Tettnang Pellet 4.20 14.1 60 min.
Yeast
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White Labs WLP840 American Lager
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 8.75
Water Qts: 10.00 - Before Additional Infusions
Water Gal: 2.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.14 - Before Additional Infusions
Saccharification Rest Temp : 149 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 3.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.