St Nicks Holiday Ale
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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24-0 Specialty, Experimental and Historic
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Min OG:
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1.010
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Max OG:
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1.200
|
|
|
Min IBU:
|
0
|
Max IBU:
|
100
|
|
|
Min Clr:
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0
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Max Clr:
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90
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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):
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26.00
|
|
|
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Anticipated OG:
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1.074
|
Plato:
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17.98
|
|
Anticipated SRM:
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16.5
|
|
|
|
Anticipated IBU:
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24.4
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
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Wort Boil Time:
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90
|
Minutes
|
|
|
Evaporation Rate:
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15.00
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Percent Per Hour
|
|
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Pre-Boil Wort Size:
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12.90
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.057
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SG
|
14.13 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
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%
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Amount
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Name
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Origin
|
Potential
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SRM
|
|
76.9
|
20.00 lbs.
|
Pale Malt(2-row)
|
America
|
1.036
|
2
|
|
7.7
|
2.00 lbs.
|
Crystal 60L
|
America
|
1.034
|
60
|
|
1.9
|
0.50 lbs.
|
Cara-Pils Dextrine Malt
|
|
1.033
|
2
|
|
1.9
|
0.50 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
|
11.5
|
3.00 lbs.
|
Honey
|
|
1.042
|
0
|
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
|
|
2.50 oz.
|
Hallertauer
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Whole
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4.00
|
20.6
|
60 min
|
|
2.00 oz.
|
Cascade
|
Whole
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5.50
|
3.8
|
2 min
|
|
Amount
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Name
|
Type
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Time
|
|
0.00 Unit(s)
|
cinnamon
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Spice
|
5 Min.(boil)
|
|
0.00 Unit(s)
|
vanilla bean
|
Spice
|
5 Min.(boil)
|
|
0.00 Oz
|
Sweet Orange Peel
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Spice
|
5 Min.(boil)
|
|
0.00 Unit(s)
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nutmeg
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Spice
|
5 Min.(boil)
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WYeast 1056 Amercan Ale/Chico
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Profile:
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Scottish Ale
|
|
Profile known for:
|
|
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Calcium(Ca):
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100.0 ppm
|
|
Magnesium(Mg):
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17.0 ppm
|
|
Sodium(Na):
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20.0 ppm
|
|
Sulfate(SO4):
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105.0 ppm
|
|
Chloride(Cl):
|
45.0 ppm
|
|
biCarbonate(HCO3):
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160.0 ppm
|
|
pH:
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7.20
|
|
Mash Type:
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Single Step
|
|
|
Grain Lbs:
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23.00
|
|
|
Water Qts:
|
28.75
|
Before Additional Infusions
|
|
Water Gal:
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7.19
|
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:
|
168
|
15 Min
|
|
Sparge:
|
170
|
60 Min
|
Total Mash Volume Gal: 9.03 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |