Walker's AGP 1.x
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
|
12-B Porter, Robust Porter
|
Min OG:
|
1.048
|
Max OG:
|
1.065
|
|
|
Min IBU:
|
25
|
Max IBU:
|
60
|
|
|
Min Clr:
|
22
|
Max Clr:
|
42
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
5.00
|
Wort Size (Gal):
|
5.00
|
|
Total Grain (Lbs):
|
11.00
|
|
|
|
Anticipated OG:
|
1.058
|
Plato:
|
14.28
|
|
Anticipated SRM:
|
34.1
|
|
|
|
Anticipated IBU:
|
30.8
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
|
5.88
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.049
|
SG
|
12.22 Plato
|
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
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
40.9
|
4.50 lbs.
|
Pale Malt(2-row)
|
America
|
1.036
|
2
|
|
40.9
|
4.50 lbs.
|
Vienna Malt
|
Canada
|
1.036
|
4
|
|
6.8
|
0.75 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
|
2.3
|
0.25 lbs.
|
Black Patent Malt
|
America
|
1.028
|
525
|
|
9.1
|
1.00 lbs.
|
Crystal 60L
|
America
|
1.034
|
60
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.00 oz.
|
Goldings - B.C.
|
Whole
|
4.75
|
13.7
|
60 min
|
|
1.00 oz.
|
Fuggle
|
Whole
|
4.75
|
13.7
|
60 min
|
|
0.50 oz.
|
Goldings - B.C.
|
Whole
|
4.75
|
1.7
|
20 min
|
|
0.25 oz.
|
Goldings - B.C.
|
Whole
|
4.75
|
0.0
|
5 min
|
|
0.50 oz.
|
Fuggle
|
Whole
|
4.75
|
1.7
|
20 min
|
|
0.25 oz.
|
Fuggle
|
Whole
|
4.75
|
0.0
|
5 min
|
Danstar Windsor
|
Profile:
|
Munich
|
|
Profile known for:
|
|
|
Calcium(Ca):
|
76.0 ppm
|
|
Magnesium(Mg):
|
18.0 ppm
|
|
Sodium(Na):
|
1.0 ppm
|
|
Sulfate(SO4):
|
10.0 ppm
|
|
Chloride(Cl):
|
2.0 ppm
|
|
biCarbonate(HCO3):
|
152.0 ppm
|
|
pH:
|
8.33
|
|
Mash Type:
|
Single Step
|
|
|
Grain Lbs:
|
11.00
|
|
|
Water Qts:
|
11.00
|
Before Additional Infusions
|
|
Water Gal:
|
2.75
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.00
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Saccharification Rest:
|
155
|
120 Min
|
|
Mash-out Rest:
|
165
|
15 Min
|
|
Sparge:
|
170
|
30 Min
|
Total Mash Volume Gal: 3.63 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |