Valve Stem Amber Ale
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
|
06-B American Pale Ales, American Amber Ale
|
Min OG:
|
1.045
|
Max OG:
|
1.056
|
|
|
Min IBU:
|
20
|
Max IBU:
|
40
|
|
|
Min Clr:
|
11
|
Max Clr:
|
18
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
5.00
|
Wort Size (Gal):
|
5.00
|
|
Total Grain (Lbs):
|
9.00
|
|
|
|
Anticipated OG:
|
1.049
|
Plato:
|
12.18
|
|
Anticipated SRM:
|
21.3
|
|
|
|
Anticipated IBU:
|
17.6
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
90
|
Minutes
|
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
|
6.45
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.038
|
SG
|
9.53 Plato
|
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
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
66.7
|
6.00 lbs.
|
Pale Malt(2-row)
|
Great Britain
|
1.038
|
3
|
|
5.6
|
0.50 lbs.
|
Crystal 20L
|
America
|
1.035
|
20
|
|
5.6
|
0.50 lbs.
|
Crystal 40L
|
America
|
1.034
|
40
|
|
5.6
|
0.50 lbs.
|
Cara-Pils Dextrine Malt
|
|
1.033
|
2
|
|
5.6
|
0.50 lbs.
|
Biscuit Malt
|
Belgium
|
1.035
|
24
|
|
5.6
|
0.50 lbs.
|
Munich Malt(light)
|
America
|
1.033
|
10
|
|
5.6
|
0.50 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
0.66 oz.
|
Willamette
|
Whole
|
4.50
|
14.6
|
90 min
|
|
0.50 oz.
|
Fuggle
|
Whole
|
4.00
|
3.0
|
20 min
|
|
0.33 oz.
|
Fuggle
|
Whole
|
4.00
|
0.0
|
0 min
|
WYeast 1056 Amercan Ale/Chico
|
Profile:
|
|
|
Profile known for:
|
|
|
Calcium(Ca):
|
0.0 ppm
|
|
Magnesium(Mg):
|
0.0 ppm
|
|
Sodium(Na):
|
0.0 ppm
|
|
Sulfate(SO4):
|
0.0 ppm
|
|
Chloride(Cl):
|
0.0 ppm
|
|
biCarbonate(HCO3):
|
0.0 ppm
|
|
pH:
|
0.00
|
|
Mash Type:
|
Multi Step
|
|
|
Grain Lbs:
|
9.00
|
|
|
Water Qts:
|
9.00
|
Before Additional Infusions
|
|
Water Gal:
|
2.25
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.00
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Acid Rest:
|
0
|
0 Min
|
|
Protein Rest:
|
12
|
30 Min
|
|
Intermediate Rest:
|
0
|
0 Min
|
|
Saccharification Rest:
|
15
|
60 Min
|
|
Mash-out Rest:
|
17
|
10 Min
|
|
Sparge:
|
175
|
0 Min
|
Total Mash Volume Gal: 2.97 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |