From Northern Brewers Posts. Haven't tried it myself though
(
http://forum.northernbrewer.com/viewtopic.php?t=46835)
...Its pretty stop on. Needs a few minor adjustments but its damn close.
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
19-A Strong Ale, Old Ale
Min OG: 1.060 Max OG: 1.108
Min IBU: 30 Max IBU: 80
Min Clr: 10 Max Clr: 26 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.00
Anticipated OG: 1.061 Plato: 14.86
Anticipated SRM: 25.7
Anticipated IBU: 40.6
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: 1.051 SG 12.73 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
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
77.3 8.50 lbs. Maris Otter Great Britain 1.038 3
18.2 2.00 lbs. Flaked Oats America 1.033 2
4.5 0.50 lbs. Roasted Barley Great Britain 1.029 575
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Goldings - E.K. Whole 4.75 25.3 60 min.
1.00 oz. Fuggle Whole 5.00 4.3 10 min.
1.00 oz. Galena Whole 13.00 11.1 10 min.
Yeast
-----
WYeast 1968 London Extra Special Bitter
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Name: Single Infusion Mash
Total Grain Lbs: 11.00
Total Water Qts: 12.65 - Before Additional Infusions
Total Water Gal: 3.16 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 70.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Single Infusion 1 60 154 153 Infuse 168 12.65 1.15
Total Water Qts: 12.65 - After Additional Infusions
Total Water Gal: 3.16 - After Additional Infusions
Total Mash Volume Gal: 4.04 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Egészségedre,
Kristen England, Ph.D.
BJCP Continuing Education Director
Grand Master Judge
http://www.bjcp.org
http://www.bjcp.org/cep
