Victory - New Moon Amber
A ProMash Recipe Report
|
Batch Size (Gal):
|
5.00
|
Wort Size (Gal):
|
5.00
|
|
Total Grain (Lbs):
|
14.56
|
|
|
|
Anticipated OG:
|
1.078
|
Plato:
|
18.77
|
|
Anticipated SRM:
|
16.9
|
|
|
|
Anticipated IBU:
|
81.2
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
90
|
Minutes
|
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
|
6.45
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.060
|
SG
|
14.76 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: Rager
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
48.1
|
7.00 lbs.
|
Pale Malt(2-row)
|
America
|
1.036
|
2
|
|
13.7
|
2.00 lbs.
|
Pilsener
|
Germany
|
1.038
|
2
|
|
13.7
|
2.00 lbs.
|
Munich Malt(light)
|
America
|
1.033
|
10
|
|
3.4
|
0.50 lbs.
|
Wheat Malt
|
America
|
1.038
|
2
|
|
6.9
|
1.00 lbs.
|
Victory Malt
|
America
|
1.034
|
25
|
|
3.4
|
0.50 lbs.
|
CaraPilsner
|
France
|
1.035
|
10
|
|
3.4
|
0.50 lbs.
|
Crystal 55L
|
Great Britian
|
1.034
|
55
|
|
1.7
|
0.25 lbs.
|
Special B Malt
|
Belgian
|
1.030
|
120
|
|
1.7
|
0.25 lbs.
|
Special Roast Malt
|
America
|
1.033
|
40
|
|
1.7
|
0.25 lbs.
|
Biscuit Malt
|
Great Britain
|
1.035
|
35
|
|
1.7
|
0.25 lbs.
|
Aromatic Malt
|
Belgium
|
1.036
|
25
|
|
0.4
|
0.06 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
0.50 oz.
|
Goldings - E.K.
|
Whole
|
4.75
|
9.7
|
61 min
|
|
1.00 oz.
|
Magnum
|
Whole
|
15.00
|
59.0
|
60 min
|
|
2.00 oz.
|
Hallertauer
|
Whole
|
4.00
|
6.3
|
10 min
|
|
2.00 oz.
|
Hallertau Hersbrucker
|
Whole
|
4.75
|
6.2
|
1 min
|
|
1.00 oz.
|
Czech Saaz
|
Whole
|
3.50
|
0.0
|
Dry Hop
|
|
Amount
|
Name
|
Type
|
Time
|
|
0.00 Oz
|
Irish Moss
|
Fining
|
15 Min.(boil)
|
WYeast 1272 American Ale II
|
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 Type:
|
Multi Step
|
|
|
Grain Lbs:
|
14.56
|
|
|
Water Qts:
|
16.25
|
Before Additional Infusions
|
|
Water Gal:
|
4.06
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.12
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Acid Rest:
|
0
|
0 Min
|
|
Protein Rest:
|
122
|
30 Min
|
|
Intermediate Rest:
|
0
|
0 Min
|
|
Saccharification Rest:
|
152
|
60 Min
|
|
Mash-out Rest:
|
170
|
10 Min
|
|
Sparge:
|
0
|
0 Min
|
Total Mash Volume Gal: 5.23 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
|
Added 1 Tsp Gypsum, 1 Tsp chalk at start of boil.
|
Generated with ProMash Brewing Software |