BYO American Amber II
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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10-B American Ale, American Amber Ale
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Min OG:
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1.045
|
Max OG:
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1.060
|
|
|
Min IBU:
|
25
|
Max IBU:
|
48
|
|
|
Min Clr:
|
10
|
Max Clr:
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17
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
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10.00
|
Wort Size (Gal):
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11.00
|
|
Total Grain (Lbs):
|
19.13
|
|
|
|
Anticipated OG:
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1.053
|
Plato:
|
13.05
|
|
Anticipated SRM:
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14.3
|
|
|
|
Anticipated IBU:
|
29.7
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
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90
|
Minutes
|
|
|
Evaporation Rate:
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15.00
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Percent Per Hour
|
|
|
Pre-Boil Wort Size:
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12.90
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.041
|
SG
|
10.21 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
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%
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Amount
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Name
|
Origin
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Potential
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SRM
|
|
73.2
|
14.00 lbs.
|
Pale Malt(2-row)
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Great Britain
|
1.038
|
3
|
|
10.5
|
2.00 lbs.
|
Cara-Pils Dextrine Malt
|
|
1.033
|
2
|
|
10.5
|
2.00 lbs.
|
Crystal 60L
|
America
|
1.034
|
60
|
|
5.2
|
1.00 lbs.
|
CarAmber
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France
|
1.034
|
30
|
|
0.7
|
0.13 lbs.
|
Carafa Special
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Germany
|
1.030
|
600
|
Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.00 oz.
|
Amarillo Gold
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Whole
|
7.90
|
17.7
|
60 min
|
|
2.00 oz.
|
Cascade
|
Whole
|
6.15
|
7.3
|
15 min
|
|
1.00 oz.
|
Cascade
|
Whole
|
5.75
|
2.6
|
10 min
|
|
1.00 oz.
|
Cascade
|
Whole
|
5.75
|
2.1
|
5 min
|
|
2.00 oz.
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Cascade
|
Whole
|
5.75
|
0.0
|
Dry Hop
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WYeast 1056 Amercan Ale/Chico
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Profile:
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Pale Ale
|
|
Profile known for:
|
|
|
Calcium(Ca):
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120.0 ppm
|
|
Magnesium(Mg):
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19.0 ppm
|
|
Sodium(Na):
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23.0 ppm
|
|
Sulfate(SO4):
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360.0 ppm
|
|
Chloride(Cl):
|
42.0 ppm
|
|
biCarbonate(HCO3):
|
0.0 ppm
|
|
pH:
|
0.00
|
|
Mash Type:
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Single Step
|
|
|
Grain Lbs:
|
19.13
|
|
|
Water Qts:
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23.91
|
Before Additional Infusions
|
|
Water Gal:
|
5.98
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.25
|
Before Additional Infusions
|
|
Rest
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Temp
|
Time
|
|
Saccharification Rest:
|
152
|
60 Min
|
|
Mash-out Rest:
|
170
|
15 Min
|
|
Sparge:
|
170
|
60 Min
|
Total Mash Volume Gal: 7.51 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |