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Old 04-14-2007, 04:35 AM   #1
Desert_Sky
 
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Mar 2006
Sierra Vista, AZ
Posts: 4,077
Liked 53 Times on 41 Posts


Recipe Type: All Grain   
Yeast: 1084 Irish Ale   
Yeast Starter: 1000ml   
Batch Size (Gallons): 5.5   
Original Gravity: 1.058   
Final Gravity: 1.016   
IBU: 30.8   
Boiling Time (Minutes): 60   
Color: 30.1   
Primary Fermentation (# of Days & Temp): 10   
Secondary Fermentation (# of Days & Temp): 2   

Logan's Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-C Stout, Oatmeal Stout

Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.25
Anticipated OG: 1.058 Plato: 14.28
Anticipated SRM: 30.1
Anticipated IBU: 30.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.5 9.00 lbs. Crisp Maris Otter Britain 1.036 4
10.2 1.25 lbs. Flaked Oats America 1.033 2
5.1 0.63 lbs. Simpson Roasted Barley America 1.027 500
5.1 0.63 lbs. Crisp Brown Malt America 1.032 70
5.1 0.63 lbs. Flaked Barley America 1.032 2
1.0 0.13 lbs. Chocolate Malt America 1.029 350


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.75 oz. Goldings - E.K. Whole 5.00 30.8 First WH


Yeast
-----

WYeast 1084 Irish Ale


 
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