BBG Spring Beer 2009
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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06-A Light Hyrbid Beer, Cream Ale
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Min OG:
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1.042
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Max OG:
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1.055
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|
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Min IBU:
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15
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Max IBU:
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20
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|
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Min Clr:
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25
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Max Clr:
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5
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
|
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Total Grain (Lbs):
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23.00
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|
|
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Anticipated OG:
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1.059
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Plato:
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14.47
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Anticipated SRM:
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6.5
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|
|
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Anticipated IBU:
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45.3
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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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60
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Minutes
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|
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Evaporation Rate:
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1.00
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Gallons Per Hour
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|
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Pre-Boil Wort Size:
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12.00
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Gal
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|
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Pre-Boil Gravity:
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1.054
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SG
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13.32 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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30.4
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7.00 lbs.
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Munich Malt
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Germany
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1.037
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8
|
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17.4
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4.00 lbs.
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Marris Otter (2-row)
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Great Britain
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1.038
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3
|
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17.4
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4.00 lbs.
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Pilsener
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Germany
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1.038
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2
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17.4
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4.00 lbs.
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Vienna Malt
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Germany
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1.037
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3
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17.4
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4.00 lbs.
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Wheat Malt
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America
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1.038
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2
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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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140.00 g.
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Amarillo Gold
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Pellet
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8.50
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30.3
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20 min
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70.00 g.
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Goldings - E.K.
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Pellet
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5.00
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7.1
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15 min
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70.00 g.
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Goldings - E.K.
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Pellet
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5.00
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5.3
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10 min
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42.00 g.
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Saazer
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Pellet
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5.00
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2.6
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5 min
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42.00 g.
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Saazer
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Pellet
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5.00
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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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0.50 Tsp
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Super Moss
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Fining
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10 Min.(boil)
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White Labs WLP029 German Ale/Kolsch
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Profile:
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Greensboro NC
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Profile known for:
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Med soft water
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Calcium(Ca):
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21.0 ppm
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Magnesium(Mg):
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10.9 ppm
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Sodium(Na):
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10.6 ppm
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Sulfate(SO4):
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19.9 ppm
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Chloride(Cl):
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10.5 ppm
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biCarbonate(HCO3):
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9.7 ppm
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pH:
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7.23
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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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23.00
|
|
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Water Qts:
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27.60
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Before Additional Infusions
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Water Gal:
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6.90
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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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153
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60 Min
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Mash-out Rest:
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168
|
10 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 8.74 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
BBG Summertime brew
Amirillo Gold is added as FWH
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Generated with ProMash Brewing Software |