Nutbrown Ale
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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10.25
|
|
|
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Anticipated OG:
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1.056
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Plato:
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13.90
|
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Anticipated SRM:
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34.9
|
|
|
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Anticipated IBU:
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26.9
|
|
|
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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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90
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Minutes
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|
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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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6.45
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Gal
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|
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Pre-Boil Gravity:
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1.044
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SG
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10.89 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: 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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68.3
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7.00 lbs.
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Pale Malt(2-row)
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Great Britain
|
1.038
|
3
|
|
19.5
|
2.00 lbs.
|
Victory Malt
|
America
|
1.034
|
25
|
|
7.3
|
0.75 lbs.
|
Chocolate Malt
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Great Britain
|
1.034
|
475
|
|
4.9
|
0.50 lbs.
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Crystal 150L
|
Great Britain
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1.033
|
135
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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
|
IBU
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Boil Time
|
|
1.00 oz.
|
Fuggle
|
Whole
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5.00
|
23.9
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90 min
|
|
0.50 oz.
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Styrian Goldings
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Whole
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5.25
|
3.0
|
15 min
|
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Amount
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Name
|
Type
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Time
|
|
0.00 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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WYeast 1968 London Extra Special Bitter
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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
|
|
Magnesium(Mg):
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0.0 ppm
|
|
Sodium(Na):
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0.0 ppm
|
|
Sulfate(SO4):
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0.0 ppm
|
|
Chloride(Cl):
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0.0 ppm
|
|
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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10.25
|
|
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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
|
|
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
|
|
Saccharification Rest:
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0
|
0 Min
|
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Mash-out Rest:
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0
|
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.
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To achieve the equivalent amount of gushing seen at the challenge, add approximately 1 tablespoon of corn sugar to each bottle.
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Generated with ProMash Brewing Software |