domonsura
Beer stuff maker
- Joined
- 13/4/06
- Messages
- 1,669
- Reaction score
- 9
Brewed this afternoon, what an awesome day! Did the brew the lazy way (recirculating the entire sparge volume through the mash instead of a 'normal' sparge.)
Sunburn Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-B English Pale Ale, Special/Best/Premium Bitter (Don't pay much attention to this, this is just a box filler for me)
Min OG: 1.040 Max OG: 1.048
Min IBU: 25 Max IBU: 40
Min Clr: 5 Max Clr: 16 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 60.00 Wort Size (L): 60.00
Total Grain (kg): 13.50
Anticipated OG: 1.050 Plato: 12.34
Anticipated SRM: 4.1
Anticipated IBU: 30.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 70 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 70.59 L (final 'drain runnings' added after 15 mins boil)
Pre-Boil Gravity: 1.045 SG 10.56 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: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.7 0.50 kg. CaraPilsner France 1.035 10
96.3 13.00 kg. Barrett Burstons Cryer Ale 1.038 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Hallertau Pacific Whole 5.80 14.4 60 min.
10.00 g. Wye Target Whole 11.00 5.5 60 min.
50.00 g. Hallertau Pacific Whole 5.80 11.0 40 min.
20.00 g. Tettnanger Tettnang Whole 4.50 0.0 10 min.
Yeast
-----
WYeast 1099 Whitbread Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 13.50
Water L: 30.00 - Before Additional Infusions (30 litre initial dough in, 50 litres recirculating sparge, 70 litres final pre-boil volume)
L Water Per kg Grain: 0.00 - Before Additional Infusions
Saccharification Rest Temp : 62 deg C for 60 mins
Mash-out Rest Temp : 80 Time: 30 (Recirculating)
Recirculating Sparge : 60 mins @ 80 deg C
Should be a pleasant enough beer, aiming to use up some spare hops, nothing too full on at around 30 IBU and 5%ish, just a nice spring afternoon ale to put on tap in a few weeks and enjoy these awesome spring afternoons we get here leading into summer. Winter is OVER. Thank God. B)
Sunburn Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-B English Pale Ale, Special/Best/Premium Bitter (Don't pay much attention to this, this is just a box filler for me)
Min OG: 1.040 Max OG: 1.048
Min IBU: 25 Max IBU: 40
Min Clr: 5 Max Clr: 16 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 60.00 Wort Size (L): 60.00
Total Grain (kg): 13.50
Anticipated OG: 1.050 Plato: 12.34
Anticipated SRM: 4.1
Anticipated IBU: 30.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 70 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 70.59 L (final 'drain runnings' added after 15 mins boil)
Pre-Boil Gravity: 1.045 SG 10.56 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: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.7 0.50 kg. CaraPilsner France 1.035 10
96.3 13.00 kg. Barrett Burstons Cryer Ale 1.038 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Hallertau Pacific Whole 5.80 14.4 60 min.
10.00 g. Wye Target Whole 11.00 5.5 60 min.
50.00 g. Hallertau Pacific Whole 5.80 11.0 40 min.
20.00 g. Tettnanger Tettnang Whole 4.50 0.0 10 min.
Yeast
-----
WYeast 1099 Whitbread Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 13.50
Water L: 30.00 - Before Additional Infusions (30 litre initial dough in, 50 litres recirculating sparge, 70 litres final pre-boil volume)
L Water Per kg Grain: 0.00 - Before Additional Infusions
Saccharification Rest Temp : 62 deg C for 60 mins
Mash-out Rest Temp : 80 Time: 30 (Recirculating)
Recirculating Sparge : 60 mins @ 80 deg C
Should be a pleasant enough beer, aiming to use up some spare hops, nothing too full on at around 30 IBU and 5%ish, just a nice spring afternoon ale to put on tap in a few weeks and enjoy these awesome spring afternoons we get here leading into summer. Winter is OVER. Thank God. B)
