Evan!
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP005 British Ale
- Yeast Starter
- 2L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.061
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 60
- IBU
- 52.2
- Color
- 11.9
- Primary Fermentation (# of Days & Temp)
- 7 days @ 65f
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 65f
Pacific Gem Special Bitter
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-B English Pale Ale, Special/Best/Premium Bitter
Min OG: 1.040 Max OG: 1.048
Min IBU: 25 Max IBU: 40
Min Clr: 5 Max Clr: 16 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.75
Anticipated OG: 1.059 Plato: 14.45
Anticipated SRM: 11.9
Anticipated IBU: 49.9
Brewhouse Efficiency: 81 %
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: 1.050 SG 12.37 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: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.2 5.50 lbs. Maris Otter Pale Malt Great Britain 1.038 3
27.9 3.00 lbs. Munich Malt Germany 1.037 8
9.3 1.00 lbs. Aromatic Malt Belgium 1.036 25
7.0 0.75 lbs. Crystal 40L America 1.034 40
4.7 0.50 lbs. Biscuit Malt Great Britain 1.035 35
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Goldings - E.K. Whole 6.00 8.9 First WH
0.50 oz. Goldings - E.K. Whole 6.00 9.8 60 min.
0.50 oz. Goldings - E.K. Whole 6.00 9.0 45 min.
0.50 oz. Goldings - E.K. Whole 6.00 7.6 30 min.
0.50 oz. Goldings - E.K. Whole 6.00 4.9 15 min.
0.25 oz. Pacific Gem Whole 13.60 4.0 10 min.
0.25 oz. Pacific Gem Whole 13.60 3.4 8 min.
0.25 oz. Pacific Gem Whole 13.60 1.8 4 min.
0.25 oz. Pacific Gem Whole 13.60 0.5 1 min.
1.00 oz. Pacific Gem Whole 13.60 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Burton Water Salts Other 60 Min.(boil)
Yeast
-----
White Labs WLP005 British Ale
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 10.75
Water Qts: 13.65 - Before Additional Infusions
Water Gal: 3.41 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.27 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 30
Saccharification Rest Temp : 154 Time: 45
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 4.27 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Dry-hop w/ PG for 2 weeks
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-B English Pale Ale, Special/Best/Premium Bitter
Min OG: 1.040 Max OG: 1.048
Min IBU: 25 Max IBU: 40
Min Clr: 5 Max Clr: 16 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.75
Anticipated OG: 1.059 Plato: 14.45
Anticipated SRM: 11.9
Anticipated IBU: 49.9
Brewhouse Efficiency: 81 %
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: 1.050 SG 12.37 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: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.2 5.50 lbs. Maris Otter Pale Malt Great Britain 1.038 3
27.9 3.00 lbs. Munich Malt Germany 1.037 8
9.3 1.00 lbs. Aromatic Malt Belgium 1.036 25
7.0 0.75 lbs. Crystal 40L America 1.034 40
4.7 0.50 lbs. Biscuit Malt Great Britain 1.035 35
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Goldings - E.K. Whole 6.00 8.9 First WH
0.50 oz. Goldings - E.K. Whole 6.00 9.8 60 min.
0.50 oz. Goldings - E.K. Whole 6.00 9.0 45 min.
0.50 oz. Goldings - E.K. Whole 6.00 7.6 30 min.
0.50 oz. Goldings - E.K. Whole 6.00 4.9 15 min.
0.25 oz. Pacific Gem Whole 13.60 4.0 10 min.
0.25 oz. Pacific Gem Whole 13.60 3.4 8 min.
0.25 oz. Pacific Gem Whole 13.60 1.8 4 min.
0.25 oz. Pacific Gem Whole 13.60 0.5 1 min.
1.00 oz. Pacific Gem Whole 13.60 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Burton Water Salts Other 60 Min.(boil)
Yeast
-----
White Labs WLP005 British Ale
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 10.75
Water Qts: 13.65 - Before Additional Infusions
Water Gal: 3.41 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.27 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 30
Saccharification Rest Temp : 154 Time: 45
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 4.27 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Dry-hop w/ PG for 2 weeks
