5Y Northern English Brown
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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11-C English Brown Ale, Northern Brown
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Min OG:
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1.040
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Max OG:
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1.052
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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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30
|
|
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Min Clr:
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12
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Max Clr:
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22
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
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Total Grain (Lbs):
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10.13
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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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12.62
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Anticipated SRM:
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12.6
|
|
|
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Anticipated IBU:
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42.6
|
|
|
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Brewhouse Efficiency:
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72
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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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7.10
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Gal
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|
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Pre-Boil Gravity:
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1.040
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SG
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9.88 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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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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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88.9
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9.00 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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9.9
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1.00 lbs.
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Crystal 55L
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Great Britian
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1.034
|
55
|
|
0.6
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0.06 lbs.
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Black Patent Malt
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Great Britain
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1.027
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525
|
|
0.6
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0.06 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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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
|
|
2.00 oz.
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Fuggle
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Plug
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3.60
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29.7
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60 min
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0.50 oz.
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Goldings - E.K.
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Plug
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5.50
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11.4
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60 min
|
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0.25 oz.
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Goldings - E.K.
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Plug
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5.50
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1.5
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15 min
|
|
0.25 oz.
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Goldings - E.K.
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Plug
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4.75
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0.0
|
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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Whirlfloc
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Fining
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15 Min.(boil)
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WYeast 1098 British 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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10.13
|
|
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Water Qts:
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11.64
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Before Additional Infusions
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Water Gal:
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2.91
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.15
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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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153
|
50 Min
|
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Mash-out Rest:
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174
|
10 Min
|
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Sparge:
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174
|
40 Min
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Total Mash Volume Gal: 3.72 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Key to flavor is fresh Maris Otter.
Water Treatment 1.5 tsp gypsum and 1/4 tsp kosher salt
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Won 1st in 2006 DEA Challenge 6/3/06. 44 pts
Also entered as a mild and got 35.5 pts. Main comment was OG too high for the style
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Generated with ProMash Brewing Software |