Fire in the Hole

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): 3.00
Total Grain (Lbs): 11.18      
Anticipated OG: 1.059 Plato: 14.53
Anticipated SRM: 16.6        
Anticipated IBU: 88.9      
Brewhouse Efficiency: 75  %   
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: 1.050  SG 12.44 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
71.6 8.00 lbs.  Pale Malt(2-row) America 1.036 2
8.9 1.00 lbs.  Flaked Soft White Wheat America 1.034 2
8.9 1.00 lbs.  Crystal 75L Great Britian 1.034 75
4.5 0.50 lbs.  Rye Malt America 1.030 4
4.5 0.50 lbs.  Munich Malt(2-row) America 1.035 6
1.6 0.18 lbs.  Carafa Germany 1.030 400

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Magnum Pellet 14.00 55.4 60 min
1.00 oz.  Centennial Pellet 10.50 25.2 20 min
1.00 oz.  Centennial Pellet 10.50 8.3 5 min
2.00 oz.  Columbus Pellet 15.00 0.0 Dry Hop


Extras
Amount Name Type Time
1.00 Oz  Oak Chips - French Other 10 Days(fermenter)
1.00 Tsp  Whirfloc Fining 20 Min.(boil)


Yeast
White Labs WLP002 English Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 11.18   
Water Qts: 6.60 Before Additional Infusions
Water Gal: 1.65 Before Additional Infusions
Qts Water Per Lbs Grain: 0.59 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 155 60 Min
Mash-out Rest: 170 30 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 2.54 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



Generated with ProMash Brewing Software