A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| Min OG: | 1.040 | Max OG: | 1.055 | |
| Min IBU: | 15 | Max IBU: | 30 | |
| Min Clr: | 3 | Max Clr: | 6 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 5.00 | Wort Size (Gal): | 5.00 |
| Total Grain (Lbs): | 9.25 | ||
| Anticipated OG: | 1.051 | Plato: | 12.56 |
| Anticipated SRM: | 3.5 | ||
| Anticipated IBU: | 22.5 | ||
| 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: | 1.043 | SG | 10.74 Plato |
| Formulas 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
| Grain/Extract/Sugar |
| % | Amount | Name | Origin | Potential | SRM |
| 32.4 | 3.00 lbs. | Wheat Malt | America | 1.038 | 2 |
| 64.9 | 6.00 lbs. | Pale Malt(2-row) | America | 1.036 | 2 |
| 2.7 | 0.25 lbs. | Cara-Pils Dextrine Malt | 1.033 | 2 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 1.25 oz. | Cascade | Whole | 5.75 | 21.5 | 60 min |
| 0.75 oz. | Goldings - B.C. | Whole | 4.75 | 1.1 | 15 min |
| 0.75 oz. | Goldings - B.C. | Whole | 4.75 | 0.0 | 5 min |
| Extras |
| Amount | Name | Type | Time |
| 0.10 Oz | Irish Moss | Fining | 15 Min.(boil) |
| Yeast |
| 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: | Not Grasshopper | |
| Total Grain Lbs: | 9.25 | |
| Total Water Qts: | 9.00 | Before Additional Infusions |
| Total Water Gal: | 2.25 | Before Additional Infusions |
| Tun Thermal Mass: | 0.00 | |
| Grain Temp: | 70.00 F |
|
Step Name |
Step Time |
Rest Time |
Start Temp |
Stop Temp |
Heat Type |
Infuse Temp |
Infuse Amount |
Infuse Ratio |
| Protien Rest | 5 | 30 | 122 | 122 | Infuse | 132 | 9.00 | 0.97 |
| Saccrification Res | 5 | 30 | 153 | 153 | Infuse | 205 | 6.47 | 1.67 |
| Total Water Qts: | 15.47 | After Additional Infusions |
| Total Water Gal: | 3.87 | After Additional Infusions |
| Total Mash Volume Gal: | 4.61 | After Additional Infusions |
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Generated with ProMash Brewing Software