PilotBMP
Well-Known Member
MS Bitter You Than Me
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
04-A Bitter & English Pale Ale, Ordinary Bitter
Min OG: 1.030 Max OG: 1.038
Min IBU: 20 Max IBU: 40
Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 6.50
Total Grain (Lbs): 8.75
Anticipated OG: 1.040 Plato: 9.99
Anticipated SRM: 12.6
Anticipated IBU: 32.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 6.84 Gal
Pre-Boil Gravity: 1.029 SG 7.37 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: Coarse Grind As Is.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
11.4 1.00 lbs. Biscuit Malt Great Britain 71.27 35
80.0 7.00 lbs. Pale Malt(2-row) Great Britain 77.50 3
8.6 0.75 lbs. Crystal 75L Great Britian 69.19 75
Potential represented as % Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 4.75 21.3 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 7.2 20 min.
1.00 oz. Goldings - E.K. Whole 4.75 3.5 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 1098 British Ale
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 8.75
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions
Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
04-A Bitter & English Pale Ale, Ordinary Bitter
Min OG: 1.030 Max OG: 1.038
Min IBU: 20 Max IBU: 40
Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 6.50
Total Grain (Lbs): 8.75
Anticipated OG: 1.040 Plato: 9.99
Anticipated SRM: 12.6
Anticipated IBU: 32.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 6.84 Gal
Pre-Boil Gravity: 1.029 SG 7.37 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: Coarse Grind As Is.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
11.4 1.00 lbs. Biscuit Malt Great Britain 71.27 35
80.0 7.00 lbs. Pale Malt(2-row) Great Britain 77.50 3
8.6 0.75 lbs. Crystal 75L Great Britian 69.19 75
Potential represented as % Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 4.75 21.3 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 7.2 20 min.
1.00 oz. Goldings - E.K. Whole 4.75 3.5 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 1098 British Ale
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 8.75
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions
Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.