Just getting back in and trying to get my sense of things again. 3 recipes, a northern best bitter & strong bitter, and an Imperial Stout. Since almost exclusively turning to German and French sourdough baking, I'm just used to metric anymore, but the %'s are listed.
One question up front - getting most of the hops from Northwest Hop Farms. The Flyer is 2018. Long forgotten but I don't think I've ever used pellets this old, irrespective of storageability. But I may have completely forgotten. Would a 2018 Flyer suit still?
Best Bitter
11-15-2023 Ironbridge Best
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Wednesday November 15, 2023
Head Brewer: Paul Smith
Asst Brewer: Connor Smith
Recipe: Ironbridge Best
BJCP Style and Style Guidelines
-------------------------------
08-B English Pale Ale, Special/Best/Premium Bitter
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): 49.21 Wort Size (L): 49.21
Total Grain (Kg): 7.87
Anticipated OG: 1.046 Plato: 11.32
Anticipated SRM: 7.3
Anticipated IBU: 39.7
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes
Actual OG: 1.046 Plato: 11.32
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.45 by Volume: 4.41 From Measured Gravities.
ADF: 72.9 RDF 60.7 Apparent & Real Degree of Fermentation.
Pre-Boil Amounts
----------------
Evaporation Rate: 7.57 L Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 60.56 L
Pre-Boil Gravity: 1.037 SG 9.27 Plato
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Water Needed Pre-Boil Wort Size: 34.36 L
Water Needed Pre-Boil Gravity: 1.065 SG 15.95 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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.2 6.55 kg. Golden Promise Great Britain 1.037 2
7.9 0.62 kg. Invert Sugar No.2 1.045 33
3.6 0.29 kg. Crystal 77 Great Britain 1.035 77
5.3 0.41 kg. Torrefied Wheat Great Britain 1.036 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Goldings - E.K. Pellet 8.10 21.6 60 min.
84.00 g. Goldings - E.K. Pellet 8.10 12.1 15 min.
105.00 g. Bramling Cross Pellet 5.10 6.0 5 min.
28.00 g. Goldings - E.K. Pellet 8.10 0.0 Dry Hop
28.00 g. Bramling Cross Pellet 5.10 0.0 Dry Hop
Yeast
-----
Wyeast 1469 West Yorkshire Ale
Water Profile
-------------
Profile: Yorkshire
Profile known for: Malty Pale Ales
Calcium(Ca): 105.0 ppm
Magnesium(Mg): 17.0 ppm
Sodium(Na): 23.0 ppm
Sulfate(SO4): 350.0 ppm
Chloride(Cl): 200.0 ppm
biCarbonate(HCO3): 153.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Name: Special Bitter Mash
Total Grain Kg: 7.25
Total Water Qts: 16.10 - Before Additional Infusions
Total Water L: 15.24 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 20 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Saccharification 5 20 63 63 Infuse 72 15.24 2.10
Ramp 1 1 64 64 Infuse 99 0.29 2.14
Ramp 1 1 64 64 Infuse 99 0.30 2.18
Ramp 1 1 65 65 Infuse 99 0.31 2.23
Ramp 1 1 66 66 Infuse 99 0.32 2.27
Ramp 1 1 66 66 Infuse 99 0.33 2.32
Ramp 1 1 67 67 Infuse 99 0.34 2.36
Conversion 1 70 67 67 Infuse 99 0.35 2.41
Mashout 5 15 77 77 Infuse 99 8.71 3.61
Total Water Qts: 27.68 - After Additional Infusions
Total Water L: 26.19 - After Additional Infusions
Total Mash Volume L: 31.03 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Water Needed For Brewing Session
--------------------------------
Sparge Amount: 19.68 Sparge Deadspace: 2.13 Total Into Mash: 17.55
Total Grain Kg: 7.25 Ltr Per Kg: 3.61 Total From Mash: 18.93
Mash Liters: 26.19
Grain Absorption: 7.26
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 2.13
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 34.36
Boil Time (min): 90.00 Evaporation Rate: 7.57
Amount after Boil: 23.00
Left in Kettle Deadspace: 0.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 4.54
Amount to Chillers: 18.46
Amount After Cooling (4 perc.): 17.72
Grain absorption rate is: 1.01 (L Per kg)
Evaporation rate is Liters Per Hour
This formulation will yield 17.72 liters of fermentable wort.
You will need 45.88 liters of water for the complete brewing session.
Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours
Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 20 degrees C
Inventory Analysis
------------------
Grain/Malt/Extract/Sugar Origin Recipe Kg Kg In Stock Kg Needed
--------------------------------------------------------------------------------------
Golden Promise Great Britain 6.55 0.00 6.55
Invert Sugar No.2 0.62 0.91 0.00
Crystal 77 Great Britain 0.29 3.46 0.00
Torrefied Wheat Great Britain 0.41 2.95 0.00
Hop Origin Recipe g g In Stock g Needed
------------------------------------------------------------------------------------
Goldings - E.K. - Pellet England 40.00 1939.14 0.00
Goldings - E.K. - Pellet England 84.00 1899.14 0.00
Bramling Cross - Pellet England 105.00 0.00 105.00
Goldings - E.K. - Pellet England 28.00 1815.14 0.00
Bramling Cross - Pellet England 28.00 0.00 28.00
Extras Recipe In Stock Needed
-------------------------------------------------------
Yeast Recipe In Stock Needed
-------------------------------------------------------
West Yorkshire Ale 1.00 0.00 1.00
(Wyeast 1469)
Notes
Strong Bitter
Strong Bitter
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-C English Pale Ale, Extra Special/Strong Bitter
Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 49.21 Wort Size (L): 49.21
Total Grain (kg): 10.66
Anticipated OG: 1.061 Plato: 15.08
Anticipated SRM: 10.5
Anticipated IBU: 50.0
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 7.57 L Per Hour
Pre-Boil Wort Size: 60.56 L
Pre-Boil Gravity: 1.050 SG 12.37 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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.9 8.73 kg. Warminster - Maris Otter England 1.037 3
7.4 0.79 kg. Invert Sugar No.2 1.045 33
1.1 0.11 kg. English DRC - Simpson's, 105- UK 1.032 112
4.3 0.45 kg. Crystal 77 Great Britain 1.035 77
5.3 0.57 kg. Torrefied Wheat Great Britain 1.036 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
21.26 g. Admiral Pellet 14.50 21.4 90 min.
35.44 g. Wye Challenger Pellet 7.60 17.0 60 min.
56.70 g. Northdown Pellet 5.00 6.0 20 min.
63.79 g. First Gold Pellet 6.80 5.5 10 min.
70.88 g. First Gold Pellet 6.80 0.0 0 min.
113.40 g. First Gold Pellet 6.80 0.0 Dry Hop
Yeast
-----
Wyeast 1469 West Yorkshire Ale
Water Profile
-------------
Profile: Murphy's Strong Bitter
Profile known for:
Calcium(Ca): 220.0 ppm
Magnesium(Mg): 36.0 ppm
Sodium(Na): 6.0 ppm
Sulfate(SO4): 325.0 ppm
Chloride(Cl): 209.0 ppm
biCarbonate(HCO3): 30.6 ppm
pH: 0.00
Mash Schedule
-------------
Mash Name: Extra Special Bitter Mash
Total Grain kg: 9.87
Total Water Qts: 25.00 - Before Additional Infusions
Total Water L: 23.66 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 19.94 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Saccharification 5 60 67 67 Infuse 74 23.66 2.40
Mashout 5 15 77 77 Infuse 99 12.50 3.66
Total Water Qts: 38.21 - After Additional Infusions
Total Water L: 36.16 - After Additional Infusions
Total Mash Volume L: 42.74 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Imperial Stout
Black Stag Baltic Imperial Stout - with flyer
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 37.85 Wort Size (L): 37.85
Total Grain (kg): 18.48
Anticipated OG: 1.101 Plato: 24.08
Anticipated SRM: 53.8
Anticipated IBU: 86.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 7.57 L Per Hour
Pre-Boil Wort Size: 49.21 L
Pre-Boil Gravity: 1.078 SG 18.89 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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.1 14.63 kg. Fawcett - Maris Otter England 1.037 3
4.9 0.91 kg. Brown Malt Great Britain 1.032 70
4.9 0.91 kg. Crystal 77 Great Britain 1.035 77
4.9 0.91 kg. Simpson's - DRC Great Britain 1.032 110
2.5 0.45 kg. Simpson's - Chocolate Malt Great Britain 1.034 413
1.2 0.23 kg. Roasted Barley Great Britain 1.029 575
2.5 0.45 kg. De-Bittered Black Belgium 1.010 550
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.88 g. Challenger Pellet 7.60 40.9 90 min.
56.70 g. Northdown Pellet 5.00 19.6 60 min.
85.05 g. Northdown Pellet 5.00 15.0 30 min.
85.05 g. Flyer Pellet 11.00 10.8 5 min.
56.70 g. Bramling Cross Pellet 5.10 0.0 0 min.
Yeast
-----
WYeast 1762 Belgian Abbey II
Water Profile
-------------
Profile: Yorkshire - dark ales
Profile known for: dark Malty Pale Ales
Calcium(Ca): 105.0 ppm
Magnesium(Mg): 17.0 ppm
Sodium(Na): 15.0 ppm
Sulfate(SO4): 44.0 ppm
Chloride(Cl): 66.0 ppm
biCarbonate(HCO3): 300.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Name: Simple dry-balanced english bitter
Total Grain kg: 18.48
Total Water Qts: 56.25 - Before Additional Infusions
Total Water L: 53.23 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 19.94 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Mash in Temp 5 90 65 65 Infuse 71 53.23 2.88
Mashout 5 30 77 77 Direct --- ------- ----
Total Water Qts: 56.25 - After Additional Infusions
Total Water L: 53.23 - After Additional Infusions
Total Mash Volume L: 65.57 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
One question up front - getting most of the hops from Northwest Hop Farms. The Flyer is 2018. Long forgotten but I don't think I've ever used pellets this old, irrespective of storageability. But I may have completely forgotten. Would a 2018 Flyer suit still?
Best Bitter
11-15-2023 Ironbridge Best
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Wednesday November 15, 2023
Head Brewer: Paul Smith
Asst Brewer: Connor Smith
Recipe: Ironbridge Best
BJCP Style and Style Guidelines
-------------------------------
08-B English Pale Ale, Special/Best/Premium Bitter
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): 49.21 Wort Size (L): 49.21
Total Grain (Kg): 7.87
Anticipated OG: 1.046 Plato: 11.32
Anticipated SRM: 7.3
Anticipated IBU: 39.7
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes
Actual OG: 1.046 Plato: 11.32
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.45 by Volume: 4.41 From Measured Gravities.
ADF: 72.9 RDF 60.7 Apparent & Real Degree of Fermentation.
Pre-Boil Amounts
----------------
Evaporation Rate: 7.57 L Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 60.56 L
Pre-Boil Gravity: 1.037 SG 9.27 Plato
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Water Needed Pre-Boil Wort Size: 34.36 L
Water Needed Pre-Boil Gravity: 1.065 SG 15.95 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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.2 6.55 kg. Golden Promise Great Britain 1.037 2
7.9 0.62 kg. Invert Sugar No.2 1.045 33
3.6 0.29 kg. Crystal 77 Great Britain 1.035 77
5.3 0.41 kg. Torrefied Wheat Great Britain 1.036 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Goldings - E.K. Pellet 8.10 21.6 60 min.
84.00 g. Goldings - E.K. Pellet 8.10 12.1 15 min.
105.00 g. Bramling Cross Pellet 5.10 6.0 5 min.
28.00 g. Goldings - E.K. Pellet 8.10 0.0 Dry Hop
28.00 g. Bramling Cross Pellet 5.10 0.0 Dry Hop
Yeast
-----
Wyeast 1469 West Yorkshire Ale
Water Profile
-------------
Profile: Yorkshire
Profile known for: Malty Pale Ales
Calcium(Ca): 105.0 ppm
Magnesium(Mg): 17.0 ppm
Sodium(Na): 23.0 ppm
Sulfate(SO4): 350.0 ppm
Chloride(Cl): 200.0 ppm
biCarbonate(HCO3): 153.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Name: Special Bitter Mash
Total Grain Kg: 7.25
Total Water Qts: 16.10 - Before Additional Infusions
Total Water L: 15.24 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 20 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Saccharification 5 20 63 63 Infuse 72 15.24 2.10
Ramp 1 1 64 64 Infuse 99 0.29 2.14
Ramp 1 1 64 64 Infuse 99 0.30 2.18
Ramp 1 1 65 65 Infuse 99 0.31 2.23
Ramp 1 1 66 66 Infuse 99 0.32 2.27
Ramp 1 1 66 66 Infuse 99 0.33 2.32
Ramp 1 1 67 67 Infuse 99 0.34 2.36
Conversion 1 70 67 67 Infuse 99 0.35 2.41
Mashout 5 15 77 77 Infuse 99 8.71 3.61
Total Water Qts: 27.68 - After Additional Infusions
Total Water L: 26.19 - After Additional Infusions
Total Mash Volume L: 31.03 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Water Needed For Brewing Session
--------------------------------
Sparge Amount: 19.68 Sparge Deadspace: 2.13 Total Into Mash: 17.55
Total Grain Kg: 7.25 Ltr Per Kg: 3.61 Total From Mash: 18.93
Mash Liters: 26.19
Grain Absorption: 7.26
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 2.13
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 34.36
Boil Time (min): 90.00 Evaporation Rate: 7.57
Amount after Boil: 23.00
Left in Kettle Deadspace: 0.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 4.54
Amount to Chillers: 18.46
Amount After Cooling (4 perc.): 17.72
Grain absorption rate is: 1.01 (L Per kg)
Evaporation rate is Liters Per Hour
This formulation will yield 17.72 liters of fermentable wort.
You will need 45.88 liters of water for the complete brewing session.
Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours
Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 20 degrees C
Inventory Analysis
------------------
Grain/Malt/Extract/Sugar Origin Recipe Kg Kg In Stock Kg Needed
--------------------------------------------------------------------------------------
Golden Promise Great Britain 6.55 0.00 6.55
Invert Sugar No.2 0.62 0.91 0.00
Crystal 77 Great Britain 0.29 3.46 0.00
Torrefied Wheat Great Britain 0.41 2.95 0.00
Hop Origin Recipe g g In Stock g Needed
------------------------------------------------------------------------------------
Goldings - E.K. - Pellet England 40.00 1939.14 0.00
Goldings - E.K. - Pellet England 84.00 1899.14 0.00
Bramling Cross - Pellet England 105.00 0.00 105.00
Goldings - E.K. - Pellet England 28.00 1815.14 0.00
Bramling Cross - Pellet England 28.00 0.00 28.00
Extras Recipe In Stock Needed
-------------------------------------------------------
Yeast Recipe In Stock Needed
-------------------------------------------------------
West Yorkshire Ale 1.00 0.00 1.00
(Wyeast 1469)
Notes
Strong Bitter
Strong Bitter
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-C English Pale Ale, Extra Special/Strong Bitter
Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 49.21 Wort Size (L): 49.21
Total Grain (kg): 10.66
Anticipated OG: 1.061 Plato: 15.08
Anticipated SRM: 10.5
Anticipated IBU: 50.0
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 7.57 L Per Hour
Pre-Boil Wort Size: 60.56 L
Pre-Boil Gravity: 1.050 SG 12.37 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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.9 8.73 kg. Warminster - Maris Otter England 1.037 3
7.4 0.79 kg. Invert Sugar No.2 1.045 33
1.1 0.11 kg. English DRC - Simpson's, 105- UK 1.032 112
4.3 0.45 kg. Crystal 77 Great Britain 1.035 77
5.3 0.57 kg. Torrefied Wheat Great Britain 1.036 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
21.26 g. Admiral Pellet 14.50 21.4 90 min.
35.44 g. Wye Challenger Pellet 7.60 17.0 60 min.
56.70 g. Northdown Pellet 5.00 6.0 20 min.
63.79 g. First Gold Pellet 6.80 5.5 10 min.
70.88 g. First Gold Pellet 6.80 0.0 0 min.
113.40 g. First Gold Pellet 6.80 0.0 Dry Hop
Yeast
-----
Wyeast 1469 West Yorkshire Ale
Water Profile
-------------
Profile: Murphy's Strong Bitter
Profile known for:
Calcium(Ca): 220.0 ppm
Magnesium(Mg): 36.0 ppm
Sodium(Na): 6.0 ppm
Sulfate(SO4): 325.0 ppm
Chloride(Cl): 209.0 ppm
biCarbonate(HCO3): 30.6 ppm
pH: 0.00
Mash Schedule
-------------
Mash Name: Extra Special Bitter Mash
Total Grain kg: 9.87
Total Water Qts: 25.00 - Before Additional Infusions
Total Water L: 23.66 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 19.94 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Saccharification 5 60 67 67 Infuse 74 23.66 2.40
Mashout 5 15 77 77 Infuse 99 12.50 3.66
Total Water Qts: 38.21 - After Additional Infusions
Total Water L: 36.16 - After Additional Infusions
Total Mash Volume L: 42.74 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Imperial Stout
Black Stag Baltic Imperial Stout - with flyer
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 37.85 Wort Size (L): 37.85
Total Grain (kg): 18.48
Anticipated OG: 1.101 Plato: 24.08
Anticipated SRM: 53.8
Anticipated IBU: 86.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 7.57 L Per Hour
Pre-Boil Wort Size: 49.21 L
Pre-Boil Gravity: 1.078 SG 18.89 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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.1 14.63 kg. Fawcett - Maris Otter England 1.037 3
4.9 0.91 kg. Brown Malt Great Britain 1.032 70
4.9 0.91 kg. Crystal 77 Great Britain 1.035 77
4.9 0.91 kg. Simpson's - DRC Great Britain 1.032 110
2.5 0.45 kg. Simpson's - Chocolate Malt Great Britain 1.034 413
1.2 0.23 kg. Roasted Barley Great Britain 1.029 575
2.5 0.45 kg. De-Bittered Black Belgium 1.010 550
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.88 g. Challenger Pellet 7.60 40.9 90 min.
56.70 g. Northdown Pellet 5.00 19.6 60 min.
85.05 g. Northdown Pellet 5.00 15.0 30 min.
85.05 g. Flyer Pellet 11.00 10.8 5 min.
56.70 g. Bramling Cross Pellet 5.10 0.0 0 min.
Yeast
-----
WYeast 1762 Belgian Abbey II
Water Profile
-------------
Profile: Yorkshire - dark ales
Profile known for: dark Malty Pale Ales
Calcium(Ca): 105.0 ppm
Magnesium(Mg): 17.0 ppm
Sodium(Na): 15.0 ppm
Sulfate(SO4): 44.0 ppm
Chloride(Cl): 66.0 ppm
biCarbonate(HCO3): 300.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Name: Simple dry-balanced english bitter
Total Grain kg: 18.48
Total Water Qts: 56.25 - Before Additional Infusions
Total Water L: 53.23 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 19.94 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Mash in Temp 5 90 65 65 Infuse 71 53.23 2.88
Mashout 5 30 77 77 Direct --- ------- ----
Total Water Qts: 56.25 - After Additional Infusions
Total Water L: 53.23 - After Additional Infusions
Total Mash Volume L: 65.57 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Last edited: