Skull Splitter
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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09-E Scottish and Irish Ale, Strong Scotch Ale (Wee Heavy)
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Min OG:
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1.070
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Max OG:
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1.130
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|
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Min IBU:
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17
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Max IBU:
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35
|
|
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Min Clr:
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14
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Max Clr:
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25
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Color in SRM, Lovibond
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Batch Size (Gal):
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10.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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31.50
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|
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Anticipated OG:
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1.089
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Plato:
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21.30
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Anticipated SRM:
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15.5
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|
|
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Anticipated IBU:
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26.7
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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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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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11.76
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Gal
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|
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Pre-Boil Gravity:
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1.076
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SG
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18.31 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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28.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
|
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4.8
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1.50 lbs.
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Crystal 60L
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America
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1.034
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60
|
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3.2
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1.00 lbs.
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Wheat Malt
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Germany
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1.035
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2
|
|
1.6
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0.50 lbs.
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Aromatic Malt
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Belgium
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1.036
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25
|
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0.8
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0.25 lbs.
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Roasted Barley
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America
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1.028
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450
|
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0.8
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0.25 lbs.
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Scottish Peated Malt
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|
1.038
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5
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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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2.50 oz.
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Goldings - E.K.
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Pellet
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5.00
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26.7
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60 min
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WYeast 1728 Scotish Ale
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Profile:
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Scottish Ale
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Profile known for:
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|
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Calcium(Ca):
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100.0 ppm
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Magnesium(Mg):
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17.0 ppm
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Sodium(Na):
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20.0 ppm
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Sulfate(SO4):
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105.0 ppm
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Chloride(Cl):
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45.0 ppm
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biCarbonate(HCO3):
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160.0 ppm
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pH:
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7.20
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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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31.50
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|
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Water Qts:
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31.50
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Before Additional Infusions
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Water Gal:
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7.88
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.00
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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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156
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90 Min
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Mash-out Rest:
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168
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5 Min
|
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Sparge:
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170
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90 Min
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Total Mash Volume Gal: 10.40 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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1/2 oz. steamed oak chips in secondary
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Generated with ProMash Brewing Software |