Vienna ESB
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-C English Pale Ale, Extra Special/Strong Bitter
Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.25
Anticipated OG: 1.052 Plato: 12.77
Anticipated SRM: 14.3
Anticipated IBU: 37.5
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: 1.044 SG 10.93 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
97.6 10.00 lbs. Vienna Malt Germany 1.037 3
2.4 0.25 lbs. Chocolate Malt Great Britain 1.034 475
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Fuggle Pellet 4.50 25.0 60 min.
0.75 oz. Fuggle Pellet 4.50 5.0 20 min.
0.75 oz. Goldings - E.K. Whole 4.00 4.1 20 min.
1.25 oz. Goldings - E.K. Whole 4.00 3.4 5 min.
Yeast
-----
Danstar Nottingham
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.25
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.37 - Before Additional Infusions
Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 168 Time: 10
Total Mash Volume Gal: 4.32 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
)
