--- Generic Dry Stout ---
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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13-A Stout, Dry Stout
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Min OG:
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1.036
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Max OG:
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1.050
|
|
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Min IBU:
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30
|
Max IBU:
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45
|
|
|
Min Clr:
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25
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Max Clr:
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48
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Color in SRM, Lovibond
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|
Batch Size (Gal):
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16.00
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Wort Size (Gal):
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16.00
|
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Total Grain (Lbs):
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22.86
|
|
|
|
Anticipated OG:
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1.038
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Plato:
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9.6
|
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Anticipated SRM:
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31.6
|
|
|
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Anticipated IBU:
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40.4
|
|
|
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Brewhouse Efficiency:
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75
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%
|
|
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Wort Boil Time:
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80
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Minutes
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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: Daniels
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
70.0
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16.00 lbs.
|
Pale Malt(2-row)
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England
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1.038
|
3
|
|
20.0
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4.57 lbs.
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Flaked Barley
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America
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1.032
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2
|
|
10.0
|
2.29 lbs.
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Roasted Barley
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UK
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1.029
|
575
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
2.00 oz.
|
Nugget
|
Whole
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16.00
|
40.4
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80 min
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wYeast 1469 WEST YORKSHIRE ALE YEAST
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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22.86
|
|
|
Water Qts:
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34.29
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Before Additional Infusions
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|
Water Gal:
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8.57
|
Before Additional Infusions
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|
Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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|
Rest
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Temp
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Time
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|
Saccharification Rest:
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150
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70 Min
|
|
Mash-out Rest:
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16
|
10 Min
|
|
Sparge:
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170
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70 Min
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Total Mash Volume Gal: 10.47 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |