Old Brown Shoe
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
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11-C English Brown Ale, Northern Brown
|
Min OG:
|
1.040
|
Max OG:
|
1.052
|
|
|
Min IBU:
|
20
|
Max IBU:
|
30
|
|
|
Min Clr:
|
12
|
Max Clr:
|
22
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
6.50
|
Wort Size (Gal):
|
6.50
|
|
Total Grain (Lbs):
|
11.75
|
|
|
|
Anticipated OG:
|
1.047
|
Plato:
|
11.69
|
|
Anticipated SRM:
|
18.4
|
|
|
|
Anticipated IBU:
|
23.6
|
|
|
|
Brewhouse Efficiency:
|
70
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
|
7.65
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.040
|
SG
|
9.99 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: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -65 %
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
85.1
|
10.00 lbs.
|
Maris Otter (2-row)
|
Great Britain
|
1.038
|
3
|
|
2.1
|
0.25 lbs.
|
Victory Malt
|
America
|
1.034
|
25
|
|
4.3
|
0.50 lbs.
|
Crystal 60L
|
America
|
1.034
|
60
|
|
4.3
|
0.50 lbs.
|
CaraVienne Malt
|
Belgium
|
1.034
|
22
|
|
4.3
|
0.50 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
0.50 oz.
|
Goldings - E.K.
|
Pellet
|
5.50
|
3.2
|
First WH
|
|
1.50 oz.
|
Fuggle
|
Pellet
|
4.00
|
19.9
|
60 min
|
|
1.00 oz.
|
Willamette
|
Pellet
|
3.90
|
0.6
|
1 min
|
|
Amount
|
Name
|
Type
|
Time
|
|
0.00 Unit(s)
|
Whirlfloc
|
Fining
|
5 Min.(boil)
|
White Labs WLP002 English Ale
|
Mash Type:
|
Single Step
|
|
|
Grain Lbs:
|
11.75
|
|
|
Water Qts:
|
16.00
|
Before Additional Infusions
|
|
Water Gal:
|
4.00
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.36
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Saccharification Rest:
|
154
|
60 Min
|
|
Mash-out Rest:
|
0
|
0 Min
|
|
Sparge:
|
170
|
0 Min
|
Total Mash Volume Gal: 4.94 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |