SOTM-0607-Dry-Stout-extract
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
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13-A Stout, Dry Stout
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Min OG:
|
1.036
|
Max OG:
|
1.050
|
|
|
Min IBU:
|
30
|
Max IBU:
|
45
|
|
|
Min Clr:
|
25
|
Max Clr:
|
48
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
5.50
|
Wort Size (Gal):
|
5.50
|
|
Total Grain (Lbs):
|
9.39
|
|
|
|
Anticipated OG:
|
1.048
|
Plato:
|
12.02
|
|
Anticipated SRM:
|
44.0
|
|
|
|
Anticipated IBU:
|
44.2
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
90
|
Minutes
|
|
|
Evaporation Rate:
|
15.00
|
Gallons Per Hour
|
|
|
Pre-Boil Wort Size:
|
28.00
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.010
|
SG
|
2.44 Plato
|
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
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
31.9
|
3.00 lbs.
|
Lager Malt(2-row)
|
America
|
1.035
|
1
|
|
35.1
|
3.30 lbs.
|
LME - Light, Generic
|
Generic
|
1.035
|
7
|
|
11.0
|
1.03 lbs.
|
Roasted Barley
|
Great Britain
|
1.029
|
695
|
|
18.6
|
1.75 lbs.
|
Flaked Barley
|
America
|
1.032
|
2
|
|
3.3
|
0.31 lbs.
|
Crystal 55L
|
Great Britian
|
1.034
|
55
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.17 oz.
|
Wye Target
|
Whole
|
10.00
|
44.2
|
90 min
|
White Labs WLP004 Irish Stout
|
Profile:
|
Dublin
|
|
Profile known for:
|
Dk Lager, Dry Stout
|
|
Calcium(Ca):
|
118.0 ppm
|
|
Magnesium(Mg):
|
4.0 ppm
|
|
Sodium(Na):
|
12.0 ppm
|
|
Sulfate(SO4):
|
54.0 ppm
|
|
Chloride(Cl):
|
19.0 ppm
|
|
biCarbonate(HCO3):
|
319.0 ppm
|
|
pH:
|
8.33
|
|
Mash Type:
|
Single Step
|
|
|
Grain Lbs:
|
6.09
|
|
|
Water Qts:
|
13.70
|
Before Additional Infusions
|
|
Water Gal:
|
3.42
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
2.25
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Saccharification Rest:
|
152
|
45 Min
|
|
Mash-out Rest:
|
168
|
5 Min
|
|
Sparge:
|
0
|
0 Min
|
Total Mash Volume Gal: 3.91 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |