Pearl Street DTA ,Hybrid IPA
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-C English Pale Ale, Extra Special/Strong Bitter
Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 8.00
Anticipated OG: 1.0528 Plato: 13.046
Anticipated SRM: 55.9
Anticipated IBU: 63.7
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: 1.0449 SG 11.16 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: Garetz
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.5 5.00 lbs. Alexander LME - ME10 America 1.0370 14
25.0 2.00 lbs. Chocolate Malt GR600 1.0295 456
12.5 1.00 lbs. Rice Extract DME50 Generic 1.0400 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Cascade Pellet 5.60 36.4 60 min.
1.00 oz. Amarillo Gold Pellet 8.40 27.3 60 min.
1.00 oz. Amarillo Gold Pellet 8.40 0.0 10 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)
Yeast
-----
Lallemand Nottingham
Notes
----
OG = 1.052
FG =1.011
about 5.4% abv
This brew was bottled on 12/3, still conditioning. I don't plan on tasting this until x-mas eve it's either going to be a brilliant surprise or bitter disappointment. Before we started weighting all the ingredients and before we setup our grain mill we eyed how much steeping grains that were being used. When we were bottling this it's aroma smelled wonderful and I took a taste from the sample we used for the FG reading, and I would say it had a nice bitter bite. This recipe seems to fit nicely to this style of beer other than the color and the hops are on the upper limit.
So what would you call this beer, as far as trying to classify it and are there any changes that you might suggest to improving this brew if you think it needs improving on?
Thanks for your feedback
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-C English Pale Ale, Extra Special/Strong Bitter
Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 8.00
Anticipated OG: 1.0528 Plato: 13.046
Anticipated SRM: 55.9
Anticipated IBU: 63.7
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: 1.0449 SG 11.16 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: Garetz
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.5 5.00 lbs. Alexander LME - ME10 America 1.0370 14
25.0 2.00 lbs. Chocolate Malt GR600 1.0295 456
12.5 1.00 lbs. Rice Extract DME50 Generic 1.0400 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Cascade Pellet 5.60 36.4 60 min.
1.00 oz. Amarillo Gold Pellet 8.40 27.3 60 min.
1.00 oz. Amarillo Gold Pellet 8.40 0.0 10 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)
Yeast
-----
Lallemand Nottingham
Notes
----
OG = 1.052
FG =1.011
about 5.4% abv
This brew was bottled on 12/3, still conditioning. I don't plan on tasting this until x-mas eve it's either going to be a brilliant surprise or bitter disappointment. Before we started weighting all the ingredients and before we setup our grain mill we eyed how much steeping grains that were being used. When we were bottling this it's aroma smelled wonderful and I took a taste from the sample we used for the FG reading, and I would say it had a nice bitter bite. This recipe seems to fit nicely to this style of beer other than the color and the hops are on the upper limit.
So what would you call this beer, as far as trying to classify it and are there any changes that you might suggest to improving this brew if you think it needs improving on?
Thanks for your feedback