Brewsmith
Home brewing moogerfooger
Let's see if I can get away with this next weekend. Don't tell my wife.
I want to get the two beers I have in secondary into kegs so the fermentation fridge is free for the following fermenteds:
Rye Somethin'
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.25
Anticipated OG: 1.060 Plato: 14.74
Anticipated SRM: 16.1
Anticipated IBU: 45.2
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes
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: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
57.1 7.00 lbs. Pale Malt (2-row) Northwester America 1.036 3
12.2 1.50 lbs. Flaked Rye America 1.034 2
12.2 1.50 lbs. Rye Malt America 1.030 4
6.1 0.75 lbs. Munich Malt(light) America 1.033 10
4.1 0.50 lbs. Crystal 120L Great Britian 1.033 120
4.1 0.50 lbs. Crystal 35L America 1.035 35
2.0 0.25 lbs. Biscuit Malt Belgium 1.035 24
2.0 0.25 lbs. Chocolate Malt - Light Great Britain 1.030 225
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.13 oz. Northern Brewer Whole 9.00 39.3 60 min.
1.00 oz. Cascade Whole 5.75 5.9 15 min.
Yeast
-----
White Labs WLP001 California Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.25
Water Qts: 13.00 - Before Additional Infusions
Water Gal: 3.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.06 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 4.23 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
And...
80 Shilling Bagpipes
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
09-C Scottish and Irish Ale, Scottish Export 80
Min OG: 1.040 Max OG: 1.054
Min IBU: 15 Max IBU: 30
Min Clr: 9 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.92
Anticipated OG: 1.045 Plato: 11.25
Anticipated SRM: 15.6
Anticipated IBU: 19.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
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: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SR
-----------------------------------------------------------------------------
84.0 7.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
5.6 0.50 lbs. Munich Malt(light) America 1.033 10
4.5 0.40 lbs. Crystal 150L Great Britain 1.033 150
4.5 0.40 lbs. Crystal 60L America 1.034 60
1.4 0.13 lbs. Roasted Barley America 1.028 450
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 4.75 19.3 60 min.
Yeast
-----
WYeast 1728 Scotish Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 8.92
Water Qts: 9.00 - Before Additional Infusions
Water Gal: 2.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.01 - Before Additional Infusions
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 2.96 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
I want to get the two beers I have in secondary into kegs so the fermentation fridge is free for the following fermenteds:
Rye Somethin'
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.25
Anticipated OG: 1.060 Plato: 14.74
Anticipated SRM: 16.1
Anticipated IBU: 45.2
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes
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: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
57.1 7.00 lbs. Pale Malt (2-row) Northwester America 1.036 3
12.2 1.50 lbs. Flaked Rye America 1.034 2
12.2 1.50 lbs. Rye Malt America 1.030 4
6.1 0.75 lbs. Munich Malt(light) America 1.033 10
4.1 0.50 lbs. Crystal 120L Great Britian 1.033 120
4.1 0.50 lbs. Crystal 35L America 1.035 35
2.0 0.25 lbs. Biscuit Malt Belgium 1.035 24
2.0 0.25 lbs. Chocolate Malt - Light Great Britain 1.030 225
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.13 oz. Northern Brewer Whole 9.00 39.3 60 min.
1.00 oz. Cascade Whole 5.75 5.9 15 min.
Yeast
-----
White Labs WLP001 California Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.25
Water Qts: 13.00 - Before Additional Infusions
Water Gal: 3.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.06 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 4.23 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
And...
80 Shilling Bagpipes
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
09-C Scottish and Irish Ale, Scottish Export 80
Min OG: 1.040 Max OG: 1.054
Min IBU: 15 Max IBU: 30
Min Clr: 9 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.92
Anticipated OG: 1.045 Plato: 11.25
Anticipated SRM: 15.6
Anticipated IBU: 19.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
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: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SR
-----------------------------------------------------------------------------
84.0 7.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
5.6 0.50 lbs. Munich Malt(light) America 1.033 10
4.5 0.40 lbs. Crystal 150L Great Britain 1.033 150
4.5 0.40 lbs. Crystal 60L America 1.034 60
1.4 0.13 lbs. Roasted Barley America 1.028 450
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 4.75 19.3 60 min.
Yeast
-----
WYeast 1728 Scotish Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 8.92
Water Qts: 9.00 - Before Additional Infusions
Water Gal: 2.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.01 - Before Additional Infusions
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 2.96 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.