Alt - Ken Wagner
A ProMash Recipe Report
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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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|
|
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Anticipated OG:
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1.051
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Plato:
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12.73
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Anticipated SRM:
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16.8
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Anticipated IBU:
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63.3
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Brewhouse Efficiency:
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75
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%
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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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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
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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
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70.0
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7.00 lbs.
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Munich Malt(dark)
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America
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1.033
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20
|
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20.0
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2.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
|
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10.0
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1.00 lbs.
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Aromatic Malt
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Belgium
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1.036
|
25
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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
|
|
1.00 oz.
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Northern Brewer
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Whole
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6.30
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28.0
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60 min
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1.00 oz.
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Hallertauer
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Whole
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5.30
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23.6
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60 min
|
|
0.50 oz.
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Hallertauer
|
Whole
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5.30
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11.8
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60 min
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Amount
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Name
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Type
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Time
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|
0.10 Oz
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Irish Moss
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Fining
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10 Min.(boil)
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WYeast 1338 European Ale
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
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Magnesium(Mg):
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0.0 ppm
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Sodium(Na):
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0.0 ppm
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Sulfate(SO4):
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0.0 ppm
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Chloride(Cl):
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0.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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0.00
|
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Mash Type:
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Single Step
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|
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Grain Lbs:
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10.00
|
|
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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
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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
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0 Min
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Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Secondary 10 days @ 64F in glass.
OG = 1.055, FG = 1.014.
IBU (target) = 50.0
BU/GU (est.) = 0.91
Notes:
I always add rice hulls to the mash for this beer. The Munich
malt I have gotten hasn’t crushed well for me.
1 tsp of Irish Moss 10 min
Boil for 75 min.
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Generated with ProMash Brewing Software |