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Old 05-02-2007, 06:24 PM   #1
mozicodo
 
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Feb 2006
Colorado Springs, CO, CO
Posts: 257

Recipe Type: All Grain   
Yeast: WYeast 1056 Amercan Ale   
Batch Size (Gallons): 5   
Original Gravity: 1.057   
Final Gravity: 1.012   
IBU: 34.7   
Boiling Time (Minutes): 60   
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.


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Old 06-05-2007, 01:39 PM   #2
mozicodo
 
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Feb 2006
Colorado Springs, CO, CO
Posts: 257

After further tasting, the Hallertau needs to be adjusted. The aroma is a little much for this style.
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