Evan!
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Safale T-58
- Yeast Starter
- Rehydrated
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.052
- Final Gravity
- 1.019
- Boiling Time (Minutes)
- 60
- IBU
- 38.6
- Color
- 10.9
- Primary Fermentation (# of Days & Temp)
- 10 days @ 66-68f
- Secondary Fermentation (# of Days & Temp)
- 17 days @ 60f
Code:
SMaSH '07
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
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
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.047 Plato: 11.63
Anticipated SRM: 10.9
Anticipated IBU: 38.6
Brewhouse Efficiency: 78 %
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: 1.040 SG 9.94 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
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 10.00 lbs. Munich Malt(light) America 1.033 10
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 6.00 21.4 60 min.
1.00 oz. Goldings - E.K. Whole 6.00 12.9 20 min.
1.00 oz. Goldings - E.K. Whole 6.00 4.3 5 min.
Yeast
-----
Lallemand Nottingham
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 10.00
Water Qts: 12.50 - Before Additional Infusions
Water Gal: 3.13 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 20
Saccharification Rest Temp : 155 Time: 70
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 3.93 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.