Three Shades of Stout Mk II
A ProMash Recipe Report
BJCP Style and Style Guidelines
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13-A Stout, Dry Stout
Min OG: 1.036 Max OG: 1.050
Min IBU: 30 Max IBU: 45
Min Clr: 65 Max Clr: 126 Color in EBC
Recipe Specifics
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Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 9.00
Anticipated OG: 1.049 Plato: 12.10
Anticipated EBC: 86.0
Anticipated IBU: 37.4
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 64.52 L
Pre-Boil Gravity: 1.038 SG 9.47 Plato
Formulas Used
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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 EBC
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5.6 0.50 kg. Weyermann Carafa Special III Germany 1.035 1748
5.6 0.50 kg. Baird's Pale Chocolate UK 1.033 500
11.1 1.00 kg. Flaked Barley America 1.032 5
22.2 2.00 kg. BB Pale Malt Australia 1.037 3
11.1 1.00 kg. TF Brown Malt UK 1.033 268
44.4 4.00 kg. BB Ale Malt Australia 1.038 8
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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40.00 g. Green Bullet Whole 13.60 32.5 60 min.
30.00 g. Green Bullet Whole 13.60 4.9 10 min.
Extras
Amount Name Type Time
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0.00 Oz Irish Moss Fining 15 Min.(boil)
Yeast
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DCL Yeast S-189 SafLager German Lager
Water Profile
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Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
pH: 8.16
Mash Schedule
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Mash Name: straight infusion
Total Grain kg: 9.00
Total Water Qts: 14.27 - Before Additional Infusions
Total Water L: 13.50 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 20.50 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
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protein rest 5 20 55 55 Infuse 64 13.50 1.50
Sacc Rest 5 60 67 67 Infuse 90 8.63 2.46
Total Water Qts: 23.39 - After Additional Infusions
Total Water L: 22.13 - After Additional Infusions
Total Mash Volume L: 28.14 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Notes
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Wild guess.
1tsp gypsum to mash and kettle
2 tsp chalk to mash and
1 to kettle.
1/2tsp salt to kettle and 1 tsp baking soda.
Warrens Four Shades of Stout is a ripper as well....