New Brown Eye American Brown Ale
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
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10-C American Ale, American Brown Ale
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Min OG:
|
1.045
|
Max OG:
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1.060
|
|
|
Min IBU:
|
20
|
Max IBU:
|
48
|
|
|
Min Clr:
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18
|
Max Clr:
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35
|
Color in SRM, Lovibond
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|
Batch Size (Gal):
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16.00
|
Wort Size (Gal):
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16.00
|
|
Total Grain (Lbs):
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34.40
|
|
|
|
Anticipated OG:
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1.064
|
Plato:
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15.7
|
|
Anticipated SRM:
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21.3
|
|
|
|
Anticipated IBU:
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72.1
|
|
|
|
Brewhouse Efficiency:
|
75
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%
|
|
|
Wort Boil Time:
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90
|
Minutes
|
|
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
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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
|
|
74.4
|
25.60 lbs.
|
Pale Malt(2-row)
|
Belgium
|
1.037
|
3
|
|
12.8
|
4.40 lbs.
|
Demerara Sugar
|
|
1.047
|
0
|
|
4.7
|
1.60 lbs.
|
Crystal 40L
|
America
|
1.034
|
40
|
|
4.7
|
1.60 lbs.
|
Crystal 20L
|
America
|
1.035
|
20
|
|
3.5
|
1.20 lbs.
|
Chocolate Malt
|
Belgium
|
1.030
|
500
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Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
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IBU
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Boil Time
|
|
4.00 oz.
|
Cluster
|
Whole
|
7.70
|
41.6
|
70 min
|
|
3.00 oz.
|
Cluster
|
Whole
|
7.70
|
15.4
|
30 min
|
|
3.00 oz.
|
Centennial
|
Whole
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7.70
|
8.1
|
15 min
|
|
3.00 oz.
|
Amarillo
|
Whole
|
9.00
|
7.1
|
7 min
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EasYeast London Ale
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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30.00
|
|
|
Water Qts:
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45.00
|
Before Additional Infusions
|
|
Water Gal:
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11.25
|
Before Additional Infusions
|
|
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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154
|
90 Min
|
|
Mash-out Rest:
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168
|
10 Min
|
|
Sparge:
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170
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70 Min
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Total Mash Volume Gal: 13.75 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |