newguy
Well-Known Member
Ok so my next AG is going to be a Fullers ESB clone. I got this promash report from another member here on HBT, but for some reason my mailbox is all screwed up and I can't remember who I got this recipe from.
Anyhoo I'm still learning Promash and I have a few questions on the recipe and procedures.
Here is what I have:
Fullers ESB
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
04-C Bitter & English Pale Ale, Strong Bitter/English Pale Ale
Min OG: 1.046 Max OG: 1.065
Min IBU: 30 Max IBU: 65
Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.50
Anticipated OG: 1.056 Plato: 13.77
Anticipated SRM: 17.0
Anticipated IBU: 43.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 70 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 5.66 Gal
Pre-Boil Gravity: 1.049 SG 12.23 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: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
42.1 4.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
5.3 0.50 lbs. CaraMunich Malt Belgium 1.033 75
5.3 0.50 lbs. CaraVienne Malt Belgium 1.034 22
5.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.5 1.00 lbs. Flaked Corn (Maize) America 1.040 1
21.1 2.00 lbs. Munich Malt Great Britain 1.037 6
5.3 0.50 lbs. Crystal 120L Great Britain 1.033 120
5.3 0.50 lbs. Crystal 80L 1.033 80
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Wye Target Pellet 8.80 21.1 60 min.
0.50 oz. Wye Challenger Pellet 8.20 14.9 40 min.
0.50 oz. Wye Northdown Pellet 8.00 5.1 15 min.
0.50 oz. Goldings - E.K. Plug 6.40 2.4 1 min.
0.75 oz. Goldings - E.K. Plug 6.40 0.0 Dry Hop
Yeast
-----
Fermentis Safale S04
Water Profile
-------------
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33
Mash Type: Single Step
Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 170 Time: 20
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 8.64 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
So basicly if I'm understanding this right I'm going to mash at a temp of 155 for a total of 60 min. I'm then going to sparge with water at a temp of 170.
Does this look right to you guys?
Any advice or help is appricated-
Cheers,
Anyhoo I'm still learning Promash and I have a few questions on the recipe and procedures.
Here is what I have:
Fullers ESB
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
04-C Bitter & English Pale Ale, Strong Bitter/English Pale Ale
Min OG: 1.046 Max OG: 1.065
Min IBU: 30 Max IBU: 65
Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.50
Anticipated OG: 1.056 Plato: 13.77
Anticipated SRM: 17.0
Anticipated IBU: 43.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 70 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 5.66 Gal
Pre-Boil Gravity: 1.049 SG 12.23 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: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
42.1 4.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
5.3 0.50 lbs. CaraMunich Malt Belgium 1.033 75
5.3 0.50 lbs. CaraVienne Malt Belgium 1.034 22
5.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.5 1.00 lbs. Flaked Corn (Maize) America 1.040 1
21.1 2.00 lbs. Munich Malt Great Britain 1.037 6
5.3 0.50 lbs. Crystal 120L Great Britain 1.033 120
5.3 0.50 lbs. Crystal 80L 1.033 80
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Wye Target Pellet 8.80 21.1 60 min.
0.50 oz. Wye Challenger Pellet 8.20 14.9 40 min.
0.50 oz. Wye Northdown Pellet 8.00 5.1 15 min.
0.50 oz. Goldings - E.K. Plug 6.40 2.4 1 min.
0.75 oz. Goldings - E.K. Plug 6.40 0.0 Dry Hop
Yeast
-----
Fermentis Safale S04
Water Profile
-------------
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33
Mash Type: Single Step
Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 170 Time: 20
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 8.64 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
So basicly if I'm understanding this right I'm going to mash at a temp of 155 for a total of 60 min. I'm then going to sparge with water at a temp of 170.
Does this look right to you guys?
Any advice or help is appricated-
Cheers,