A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| Min OG: | 1.036 | Max OG: | 1.050 | |
| Min IBU: | 30 | Max IBU: | 45 | |
| Min Clr: | 25 | Max Clr: | 48 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 5.00 | Wort Size (Gal): | 5.00 |
| Total Grain (Lbs): | 8.50 | ||
| Anticipated OG: | 1.045 | Plato: | 11.27 |
| Anticipated SRM: | 39.6 | ||
| Anticipated IBU: | 30.2 | ||
| Brewhouse Efficiency: | 75 | % | |
| Wort Boil Time: | 60 | Minutes |
| Pre-Boil Amounts |
| Evaporation Rate: | 22.50 | Percent Per Hour | |
| Pre-Boil Wort Size: | 6.45 | Gal | |
| Pre-Boil Gravity: | 1.035 | SG | 8.81 Plato |
| Formulas 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
| Grain/Extract/Sugar |
| % | Amount | Name | Origin | Potential | SRM |
| 64.7 | 5.50 lbs. | Maris Otter | Great Britain | 1.038 | 3 |
| 23.5 | 2.00 lbs. | Flaked Barley | America | 1.032 | 2 |
| 11.8 | 1.00 lbs. | Roasted Barley | Great Britain | 1.029 | 575 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 0.50 oz. | Nugget | Whole | 13.00 | 19.5 | 60 min |
| 0.50 oz. | Nugget | Whole | 13.00 | 10.7 | 30 min |
| Yeast |
| Water Profile |
| 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 Schedule |
| Mash Name: | Single Infusion Mash | |
| Total Grain Lbs: | 8.50 | |
| Total Water Qts: | 10.35 | Before Additional Infusions |
| Total Water Gal: | 2.59 | Before Additional Infusions |
| Tun Thermal Mass: | 0.34 | |
| Grain Temp: | 65.00 F |
|
Step Name |
Step Time |
Rest Time |
Start Temp |
Stop Temp |
Heat Type |
Infuse Temp |
Infuse Amount |
Infuse Ratio |
| Single Infusion | 5 | 60 | 153 | 153 | Infuse | 178 | 10.35 | 1.22 |
| Mashout | 1 | 10 | 170 | 170 | Infuse | 210 | 5.12 | 1.82 |
| Total Water Qts: | 15.47 | After Additional Infusions |
| Total Water Gal: | 3.87 | After Additional Infusions |
| Total Mash Volume Gal: | 4.55 | After Additional Infusions |
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
| Notes |
|
Dry Irish Stout OG: 1042 / Ready: 6 weeks You'll never forget the first time you have this stuff. Jet-black in the tradition of Ireland's most popular and well-known beers, this stout has a wickedly dry, coffee-like taste, imparted by a generous helping of roasted barley. This is one of the most popular styles among home brewers; after a few pints, you'll understand why. At its best when served on draft. |
Generated with ProMash Brewing Software