St. Arnold Christmas Ale
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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11-A English & Scottish Strong Ale, Old Ale
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Min OG:
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1.060
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Max OG:
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1.090
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|
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Min IBU:
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30
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Max IBU:
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60
|
|
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Min Clr:
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10
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Max Clr:
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25
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
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Total Grain (Lbs):
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13.88
|
|
|
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Anticipated OG:
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1.076
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Plato:
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18.45
|
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Anticipated SRM:
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14.2
|
|
|
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Anticipated IBU:
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24.0
|
|
|
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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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5.88
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Gal
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|
|
Pre-Boil Gravity:
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1.065
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SG
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15.83 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
|
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79.3
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11.00 lbs.
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Pale Malt(2-row)
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Belgium
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1.037
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3
|
|
5.9
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0.81 lbs.
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Munich Malt
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Belgium
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1.038
|
8
|
|
3.2
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0.44 lbs.
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CaraMunich 40
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France
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1.034
|
40
|
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3.2
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0.44 lbs.
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Special B Malt
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Belgian
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1.030
|
120
|
|
8.6
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1.19 lbs.
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CaraVienna
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France
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1.035
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20
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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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Perle
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Pellet
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7.20
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24.0
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30 min
|
|
3.00 oz.
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Liberty
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Pellet
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4.00
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0.0
|
0 min
|
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Amount
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Name
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Type
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Time
|
|
1.00 Tsp
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Irish Moss
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Fining
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15 Min.(boil)
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White Labs WLP002 English Ale
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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
|
|
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
|
|
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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13.88
|
|
|
Water Qts:
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7.88
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Before Additional Infusions
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|
Water Gal:
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1.97
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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0.57
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Before Additional Infusions
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|
Rest
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Temp
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Time
|
|
Saccharification Rest:
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150
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60 Min
|
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Mash-out Rest:
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170
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15 Min
|
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Sparge:
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180
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45 Min
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Total Mash Volume Gal: 3.08 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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1. Single infusion of 150 DegF
2. Boil 90 minutes following hop schedule
3. Ferment at 72 DegF to attain the "Fruity Esters"
4. 3/4 cup corn suger for priming
BYO 2005 September p24
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|
Brew Your Own Magazine
2004 December
Page 46
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Generated with ProMash Brewing Software |