Borken Hydrometer

A ProMash Recipe Report



BJCP Style and Style Guidelines
23-A Specialty Beer, Specialty Beer

Min OG: 1.010 Max OG: 1.200   
Min IBU: 0 Max IBU: 100   
Min Clr: 0 Max Clr: 90  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.25      
Anticipated OG: 1.050 Plato: 12.42
Anticipated SRM: 16.4        
Anticipated IBU: 0.0      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 6.47  Gal   
Pre-Boil Gravity: 1.043  SG 10.62 Plato


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
66.7 7.50 lbs.  Pale Malt(2-row) America 1.036 2
13.3 1.50 lbs.  CaraMunich Malt Belgium 1.033 75
8.9 1.00 lbs.  Crystal 40L America 1.034 40
6.7 0.75 lbs.  Rye Malt America 1.030 4
4.4 0.50 lbs.  Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.

Yeast
White Labs WLP001 California Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 11.25   
Water Qts: 14.06 Before Additional Infusions
Water Gal: 3.52 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 153 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 30 Min

Total Mash Volume Gal: 4.41 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



Generated with ProMash Brewing Software