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Old 06-21-2007, 01:03 PM   #1
Evan!
 
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Aug 2006
Charlottesville, VA
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Recipe Type: All Grain   
Yeast: WLP005 British Ale   
Yeast Starter: 2L   
Batch Size (Gallons): 5.5   
Original Gravity: 1.061   
Final Gravity: 1.020   
IBU: 52.2   
Boiling Time (Minutes): 60   
Color: 11.9   
Primary Fermentation (# of Days & Temp): 7 days @ 65f   
Secondary Fermentation (# of Days & Temp): 14 days @ 65f   

Pacific Gem Special Bitter

A ProMash Recipe Report

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

08-B English Pale Ale, Special/Best/Premium Bitter

Min OG: 1.040 Max OG: 1.048
Min IBU: 25 Max IBU: 40
Min Clr: 5 Max Clr: 16 Color in SRM, Lovibond

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.75
Anticipated OG: 1.059 Plato: 14.45
Anticipated SRM: 11.9
Anticipated IBU: 49.9
Brewhouse Efficiency: 81 %
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: 1.050 SG 12.37 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: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.2 5.50 lbs. Maris Otter Pale Malt Great Britain 1.038 3
27.9 3.00 lbs. Munich Malt Germany 1.037 8
9.3 1.00 lbs. Aromatic Malt Belgium 1.036 25
7.0 0.75 lbs. Crystal 40L America 1.034 40
4.7 0.50 lbs. Biscuit Malt Great Britain 1.035 35

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Goldings - E.K. Whole 6.00 8.9 First WH
0.50 oz. Goldings - E.K. Whole 6.00 9.8 60 min.
0.50 oz. Goldings - E.K. Whole 6.00 9.0 45 min.
0.50 oz. Goldings - E.K. Whole 6.00 7.6 30 min.
0.50 oz. Goldings - E.K. Whole 6.00 4.9 15 min.
0.25 oz. Pacific Gem Whole 13.60 4.0 10 min.
0.25 oz. Pacific Gem Whole 13.60 3.4 8 min.
0.25 oz. Pacific Gem Whole 13.60 1.8 4 min.
0.25 oz. Pacific Gem Whole 13.60 0.5 1 min.
1.00 oz. Pacific Gem Whole 13.60 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Burton Water Salts Other 60 Min.(boil)


Yeast
-----

White Labs WLP005 British Ale


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 10.75
Water Qts: 13.65 - Before Additional Infusions
Water Gal: 3.41 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.27 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 30
Saccharification Rest Temp : 154 Time: 45
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 4.27 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Dry-hop w/ PG for 2 weeks

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Old 08-27-2008, 08:39 PM   #2
Aubie Stout
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Jan 2008
Birmingham, Al
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How did this turn out?

I am getting ready to do a British Bitter and wondered how a New Zealand bitter would look.


Thanks,

 
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Old 08-28-2008, 04:51 PM   #3
Chriso
Broken Robot Brewing Co.
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Oct 2007
Someplace, Nebraska
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Ditto. I was planning a Pac Gem SMaSH and would like to know your thoughts on its flavor.

Would you do it again with Goldings for the back end, Pac for the front, like you did last? Or would you make the jump to all-Pac?

So far I've been only using my Pac for a High-AA bittering hop for a couple of stouts.
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Old 02-10-2009, 10:07 PM   #4
KingBrianI
 
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May 2008
Durham, NC
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Evan! I'm not sure if you're PMing responses or what but the public wants to hear! What did you think of the pacific gem? I've read it can get a little overpowering and harsh but that's probably if it was used in a bittering addition. Did the blackberry and oak flavors come through?
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Old 02-11-2009, 03:53 PM   #5
KingBrianI
 
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May 2008
Durham, NC
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ahhh
http://www.homebrewtalk.com/f12/spec...fic-gem-32296/
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