Sierra Nevada Clone
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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06-A American Pale Ales, American Pale Ale
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Min OG:
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1.045
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Max OG:
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1.056
|
|
|
Min IBU:
|
20
|
Max IBU:
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40
|
|
|
Min Clr:
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4
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Max Clr:
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11
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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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20.00
|
|
|
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Anticipated OG:
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1.049
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Plato:
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12.10
|
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Anticipated SRM:
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4.5
|
|
|
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Anticipated IBU:
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37.2
|
|
|
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Brewhouse Efficiency:
|
75
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%
|
|
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Wort Boil Time:
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70
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Minutes
|
|
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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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12.17
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Gal
|
|
|
Pre-Boil Gravity:
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1.044
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SG
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10.99 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 %
Additional Utilization Used For First Wort 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
|
|
90.0
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18.00 lbs.
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Pale Malt(2-row)
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America
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1.036
|
2
|
|
5.0
|
1.00 lbs.
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Crystal 20L
|
America
|
1.035
|
20
|
|
5.0
|
1.00 lbs.
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Cara-Pils Dextrine Malt
|
|
1.033
|
2
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Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
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Alpha
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IBU
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Boil Time
|
|
0.50 oz.
|
Northern Brewer
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Pellet
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9.00
|
9.4
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First WH
|
|
0.50 oz.
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Perle
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Pellet
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5.60
|
5.8
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First WH
|
|
1.00 oz.
|
Hallertauer
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Pellet
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4.00
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9.0
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60 min
|
|
2.00 oz.
|
Hallertauer
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Pellet
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4.00
|
9.1
|
30 min
|
|
2.00 oz.
|
Cascade
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Whole
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5.75
|
3.9
|
5 min
|
|
3.00 oz.
|
Cascade
|
Whole
|
5.75
|
0.0
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Dry Hop
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White Labs WLP001 California Ale
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Profile:
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Greensboro NC
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|
Profile known for:
|
|
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Calcium(Ca):
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14.0 ppm
|
|
Magnesium(Mg):
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10.9 ppm
|
|
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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54.8 ppm
|
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pH:
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7.40
|
|
Mash Type:
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Multi Step
|
|
|
Grain Lbs:
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20.00
|
|
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Water Qts:
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30.00
|
Before Additional Infusions
|
|
Water Gal:
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7.50
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.50
|
Before Additional Infusions
|
|
Rest
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Temp
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Time
|
|
Acid Rest:
|
0
|
10 Min
|
|
Protein Rest:
|
0
|
15 Min
|
|
Intermediate Rest:
|
0
|
0 Min
|
|
Saccharification Rest:
|
157
|
60 Min
|
|
Mash-out Rest:
|
16
|
10 Min
|
|
Sparge:
|
175
|
0 Min
|
Total Mash Volume Gal: 9.10 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |