Faceplant Amber

A ProMash Recipe Report



BJCP Style and Style Guidelines
10-B American Ale, American Amber Ale

Min OG: 1.045 Max OG: 1.060   
Min IBU: 25 Max IBU: 48   
Min Clr: 10 Max Clr: 17  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.25      
Anticipated OG: 1.056 Plato: 13.74
Anticipated SRM: 14.8        
Anticipated IBU: 48.1      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 5.88  Gal   
Pre-Boil Gravity: 1.047  SG 11.76 Plato


Formulas Used
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: TinsethTinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
80.0 9.00 lbs.  Pale Malt(2-row) America 1.036 2
4.4 0.50 lbs.  CaraMunich Malt Belgium 1.033 75
4.4 0.50 lbs.  Crystal 40L America 1.034 40
4.4 0.50 lbs.  Crystal 75L Great Britian 1.034 75
4.4 0.50 lbs.  Flaked Barley America 1.032 2
2.2 0.25 lbs.  Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.75 oz.  Chinook Pellet 13.00 39.5 60 min
0.50 oz.  Mt. Hood Pellet 6.50 8.0 20 min
0.50 oz.  Mt. Hood Pellet 6.50 0.6 1 min


Yeast
White Labs WLP001 California Ale


Water Profile
Profile:   
Profile known for:   
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 11.25   
Water Qts: 16.77 Before Additional Infusions
Water Gal: 4.19 Before Additional Infusions
Qts Water Per Lbs Grain: 1.49 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 155 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 5.09 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



Generated with ProMash Brewing Software