Ballantine IPA Project Beer
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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07-0 India Pale Ale, India Pale Ale
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Min OG:
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1.050
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Max OG:
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1.075
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Min IBU:
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40
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Max IBU:
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60
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Min Clr:
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8
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Max Clr:
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14
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Color in SRM, Lovibond
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Batch Size (Gal):
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21.00
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Wort Size (Gal):
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21.00
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Total Grain (Lbs):
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52.50
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Anticipated OG:
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1.075
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Plato:
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18.1
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Anticipated SRM:
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8.0
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Anticipated IBU:
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71.2
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Brewhouse Efficiency:
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80
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%
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Wort Boil Time:
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90
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Minutes
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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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27.10
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Gal
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Pre-Boil Gravity:
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1.058
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SG
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14.2 Plato
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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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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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
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72.7
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38.18 lbs.
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Pale Malt(6-row)
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America
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1.035
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2
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14.5
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7.64 lbs.
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Flaked Corn (Maize)
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America
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1.040
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1
|
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7.3
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3.82 lbs.
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Corn Sugar
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1.047
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0
|
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5.5
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2.86 lbs.
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Crystal 60L
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America
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1.034
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60
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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
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5.73 oz.
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Bullion
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Pellet
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7.60
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41.0
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90 min
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5.73 oz.
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Cluster
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Whole
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7.00
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24.2
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30 min
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3.82 oz.
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Czech Saaz
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Whole
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3.28
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2.0
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2 min
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7.64 oz.
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Czech Saaz
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Whole
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3.28
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4.0
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Dry Hop
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Lallemand Nottingham
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Profile:
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Burton On Trent
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Profile known for:
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Strong Pale Ales
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Calcium(Ca):
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268.0 ppm
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Magnesium(Mg):
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62.0 ppm
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Sodium(Na):
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30.0 ppm
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Sulfate(SO4):
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638.0 ppm
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Chloride(Cl):
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36.0 ppm
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biCarbonate(HCO3):
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141.0 ppm
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pH:
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8.33
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Mash Type:
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Single Step
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Grain Lbs:
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48.68
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Water Qts:
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73.02
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Before Additional Infusions
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Water Gal:
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18.25
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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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148
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90 Min
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Mash-out Rest:
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170
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10 Min
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Sparge:
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180
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40 Min
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Total Mash Volume Gal: 22.31 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Upon racking to the kegs, add .25 ounce of med American toasted oak chips per keg, carbonate and let it age at cellar temps for 1 year. Then stand back and wait for Nirvana in the glass.
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Generated with ProMash Brewing Software |