- Recipe Type
- All Grain
- Yeast
- WYeast 1056 Amercan Ale
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.057
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 34.7
- Color
- 24.2
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
Accidental Brown Porter
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-C American Ale, American Brown Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 20 Max IBU: 48
Min Clr: 18 Max Clr: 35 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.75
Anticipated OG: 1.057 Plato: 14.12
Anticipated SRM: 24.2
Anticipated IBU: 34.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.049 SG 12.09 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.8 7.50 lbs. Pale Malt(2-row) America 1.036 2
14.0 1.50 lbs. Munich Malt Germany 1.037 8
9.3 1.00 lbs. Crystal 60L America 1.034 60
2.3 0.25 lbs. Crystal 120L America 1.033 120
4.7 0.50 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Pellet 4.75 22.6 60 min.
1.00 oz. Cascade Pellet 5.75 9.2 20 min.
1.00 oz. Hallertauer Pellet 4.00 3.2 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 1056 Amercan Ale/Chico
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.75
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 160 Time: 45
Mash-out Rest Temp : 150 Time: 30
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 4.36 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-C American Ale, American Brown Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 20 Max IBU: 48
Min Clr: 18 Max Clr: 35 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.75
Anticipated OG: 1.057 Plato: 14.12
Anticipated SRM: 24.2
Anticipated IBU: 34.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.049 SG 12.09 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.8 7.50 lbs. Pale Malt(2-row) America 1.036 2
14.0 1.50 lbs. Munich Malt Germany 1.037 8
9.3 1.00 lbs. Crystal 60L America 1.034 60
2.3 0.25 lbs. Crystal 120L America 1.033 120
4.7 0.50 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Pellet 4.75 22.6 60 min.
1.00 oz. Cascade Pellet 5.75 9.2 20 min.
1.00 oz. Hallertauer Pellet 4.00 3.2 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 1056 Amercan Ale/Chico
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.75
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 160 Time: 45
Mash-out Rest Temp : 150 Time: 30
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 4.36 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
