Fat Tire Ale Clone (All Grain)
A ProMash Recipe Report
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Batch Size (Gal):
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10.00
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Wort Size (Gal):
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10.00
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Total Grain (Lbs):
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16.00
|
|
|
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Anticipated OG:
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1.043
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Plato:
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10.67
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Anticipated SRM:
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13.8
|
|
|
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Anticipated IBU:
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19.3
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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60
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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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|
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Pre-Boil Wort Size:
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11.76
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Gal
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|
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Pre-Boil Gravity:
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1.036
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SG
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9.12 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
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
|
|
75.0
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12.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
|
|
12.5
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2.00 lbs.
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Crystal 20L
|
America
|
1.035
|
20
|
|
6.3
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1.00 lbs.
|
Munich Malt
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Germany
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1.037
|
8
|
|
3.1
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0.50 lbs.
|
Biscuit Malt
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Belgium
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1.035
|
24
|
|
3.1
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0.50 lbs.
|
Chocolate Malt
|
America
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1.029
|
350
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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
|
|
1.50 oz.
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Hallertauer
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Pellet
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4.00
|
13.2
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45 min
|
|
1.00 oz.
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Fuggle
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Pellet
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4.75
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3.1
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15 min
|
|
1.50 oz.
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Fuggle
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Pellet
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4.75
|
2.9
|
5 min
|
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Amount
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Name
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Type
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Time
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|
2.00 Tsp
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Irish Moss
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Fining
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15 Min.(boil)
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WYeast 1056 Amercan Ale/Chico
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
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Magnesium(Mg):
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0.0 ppm
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Sodium(Na):
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0.0 ppm
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Sulfate(SO4):
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0.0 ppm
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Chloride(Cl):
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0.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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0.00
|
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Mash Type:
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Single Step
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|
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Grain Lbs:
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16.00
|
|
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Water Qts:
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8.42
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Before Additional Infusions
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Water Gal:
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2.11
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Before Additional Infusions
|
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Qts Water Per Lbs Grain:
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0.53
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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
|
45 Min
|
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Mash-out Rest:
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170
|
15 Min
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Sparge:
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170
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45 Min
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Total Mash Volume Gal: 3.39 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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OG: 1.055
1. Mash Liquor is 1 qt/lb
2. Adding grist into 170DegF mash liquor will stabilize to about 152 DegF
3. Sparge with 170 DegF Liquor to obtain 6 to 6.5 gallons wort
4. ferment at 65 to 69 DegF
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Fat Tire Clone
Dana Johnson
Zymurgy July/August 2003 p38
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Generated with ProMash Brewing Software |