East Kingston September 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
|
|
|
Min IBU:
|
30
|
Max IBU:
|
45
|
|
|
Min Clr:
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25
|
Max Clr:
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48
|
Color in SRM, Lovibond
|
|
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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26.00
|
|
|
|
Anticipated OG:
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1.043
|
Plato:
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10.6
|
|
Anticipated SRM:
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33.7
|
|
|
|
Anticipated IBU:
|
46.0
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
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90
|
Minutes
|
|
|
Evaporation Rate:
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15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
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20.65
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.033
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SG
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8.3 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: Rager
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%
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Amount
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Name
|
Origin
|
Potential
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SRM
|
|
80.8
|
21.00 lbs.
|
Pale Malt (2Row)
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Germany
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1.036
|
3
|
|
9.6
|
2.50 lbs.
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Flaked Barley
|
America
|
1.032
|
2
|
|
9.6
|
2.50 lbs.
|
Roasted Barley
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UK
|
1.029
|
575
|
Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
|
IBU
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Boil Time
|
|
3.50 oz.
|
Bullion
|
Whole
|
9.40
|
46.0
|
60 min
|
WYeast 1028 London Ale Yeast
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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26.00
|
|
|
Water Qts:
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39.00
|
Before Additional Infusions
|
|
Water Gal:
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9.75
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.50
|
Before Additional Infusions
|
|
Rest
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Temp
|
Time
|
|
Saccharification Rest:
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150
|
90 Min
|
|
Mash-out Rest:
|
168
|
10 Min
|
|
Sparge:
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170
|
70 Min
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Total Mash Volume Gal: 11.91 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |