5Y Bitter (like Boddie's)
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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04-A Bitter & English Pale Ale, Ordinary Bitter
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Min OG:
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1.030
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Max OG:
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1.038
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|
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Min IBU:
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20
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Max IBU:
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40
|
|
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Min Clr:
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6
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Max Clr:
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14
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Color in SRM, Lovibond
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Batch Size (Gal):
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6.00
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Wort Size (Gal):
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6.00
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Total Grain (Lbs):
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8.44
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|
|
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Anticipated OG:
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1.039
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Plato:
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9.72
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Anticipated SRM:
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9.2
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|
|
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Anticipated IBU:
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29.9
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|
|
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Brewhouse Efficiency:
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70
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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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|
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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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7.06
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Gal
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|
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Pre-Boil Gravity:
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1.033
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SG
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8.30 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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91.8
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7.75 lbs.
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Maris Otter
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UK
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1.039
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4
|
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4.4
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0.38 lbs.
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Crystal 55L
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Great Britian
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1.034
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55
|
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3.0
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0.25 lbs.
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Lyle's Golden
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UK
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1.046
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0
|
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0.7
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0.06 lbs.
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Black Patent Malt
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America
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1.028
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525
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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
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|
1.00 oz.
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Fuggle
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Whole
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5.00
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18.7
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60 min
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0.50 oz.
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Goldings - E.K.
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Whole
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4.75
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8.9
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60 min
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0.25 oz.
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Fuggle
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Whole
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5.00
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1.2
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15 min
|
|
0.25 oz.
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Goldings - E.K.
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Whole
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4.75
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1.2
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15 min
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|
0.25 oz.
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Goldings - E.K.
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Whole
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4.75
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0.0
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0 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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1.00 Unit(s)
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Wirlfloc
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Other
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15 Min.(boil)
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WYeast 1098 British Ale
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Profile:
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London
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Profile known for:
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Sweet Stout
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Calcium(Ca):
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90.0 ppm
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Magnesium(Mg):
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4.0 ppm
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Sodium(Na):
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24.0 ppm
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Sulfate(SO4):
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58.0 ppm
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Chloride(Cl):
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18.0 ppm
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biCarbonate(HCO3):
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123.0 ppm
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pH:
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8.33
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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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8.19
|
|
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Water Qts:
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9.83
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Before Additional Infusions
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Water Gal:
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2.46
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.20
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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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152
|
60 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
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0 Min
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Total Mash Volume Gal: 3.11 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Key to flavor is Maris Otter Malt
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Generated with ProMash Brewing Software |