Son of Black Death
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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13-A Stout, Dry Stout
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Min OG:
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1.036
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Max OG:
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1.050
|
|
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Min IBU:
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30
|
Max IBU:
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45
|
|
|
Min Clr:
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25
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Max Clr:
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48
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
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Total Grain (Lbs):
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10.00
|
|
|
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Anticipated OG:
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1.052
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Plato:
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12.77
|
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Anticipated SRM:
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33.5
|
|
|
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Anticipated IBU:
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39.2
|
|
|
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Brewhouse Efficiency:
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75
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%
|
|
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Wort Boil Time:
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60
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Minutes
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|
|
Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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5.88
|
Gal
|
|
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Pre-Boil Gravity:
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1.044
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SG
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10.92 Plato
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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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
70.0
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7.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
|
|
20.0
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2.00 lbs.
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Flaked Barley
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America
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1.032
|
2
|
|
10.0
|
1.00 lbs.
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Roasted Barley
|
America
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1.028
|
450
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
2.00 oz.
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Goldings - E.K.
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Pellet
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6.00
|
39.2
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60 min
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Lallemand Nottingham
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Profile:
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Calgary
|
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Profile known for:
|
|
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Calcium(Ca):
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60.0 ppm
|
|
Magnesium(Mg):
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15.0 ppm
|
|
Sodium(Na):
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5.0 ppm
|
|
Sulfate(SO4):
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40.0 ppm
|
|
Chloride(Cl):
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20.0 ppm
|
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biCarbonate(HCO3):
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120.0 ppm
|
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pH:
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7.50
|
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Mash Type:
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Single Step
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|
|
Grain Lbs:
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10.00
|
|
|
Water Qts:
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0.00
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Before Additional Infusions
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|
Water Gal:
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0.00
|
Before Additional Infusions
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|
Qts Water Per Lbs Grain:
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0.00
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Before Additional Infusions
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|
Rest
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Temp
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Time
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|
Saccharification Rest:
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0
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0 Min
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|
Mash-out Rest:
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0
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0 Min
|
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Sparge:
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0
|
0 Min
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Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |