5Y Celtic Ale
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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09-C Scottish and Irish Ale, Scottish Export 80
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Min OG:
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1.040
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Max OG:
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1.054
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|
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Min IBU:
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15
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Max IBU:
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30
|
|
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Min Clr:
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9
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Max Clr:
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17
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
|
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Total Grain (Lbs):
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11.56
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|
|
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Anticipated OG:
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1.058
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Plato:
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14.23
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Anticipated SRM:
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13.9
|
|
|
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Anticipated IBU:
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38.8
|
|
|
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Brewhouse Efficiency:
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72
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%
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|
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Wort Boil Time:
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90
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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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7.10
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Gal
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|
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Pre-Boil Gravity:
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1.045
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SG
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11.15 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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77.8
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9.00 lbs.
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Maris Otter
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UK
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1.039
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4
|
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8.6
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1.00 lbs.
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Crystal 55L
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Great Britian
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1.034
|
55
|
|
8.6
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1.00 lbs.
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Peated Malt
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Great Britain
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1.038
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5
|
|
4.3
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0.50 lbs.
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Crisp Amber Malt
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UK
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1.034
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27
|
|
0.5
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0.06 lbs.
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Black Patent Malt
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Great Britain
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1.027
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525
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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
|
|
2.00 oz.
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Fuggle
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Plug
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3.30
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26.4
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60 min
|
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0.50 oz.
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Goldings - E.K.
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Plug
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5.50
|
11.0
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60 min
|
|
0.25 oz.
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Goldings - E.K.
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Plug
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5.50
|
1.5
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15 min
|
|
0.25 oz.
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Goldings - E.K.
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Plug
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5.50
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0.0
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0 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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|
1.00 Unit(s)
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Whirlfloc
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Fining
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15 Min.(boil)
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White Labs WLP005 British 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
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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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11.56
|
|
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Water Qts:
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12.79
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Before Additional Infusions
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|
Water Gal:
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3.20
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Before Additional Infusions
|
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Qts Water Per Lbs Grain:
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1.11
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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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153
|
50 Min
|
|
Mash-out Rest:
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174
|
10 Min
|
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Sparge:
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174
|
40 Min
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Total Mash Volume Gal: 4.12 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Key to flavor is fresh Maris Otter. Use Peat Smoked Malt not Rauch Malt. Peated softer sweeter smoked flavor. Rauch is sharper harsher.
Water Treatment 1.5 tsp gypsum and 1/4 tsp kosher salt
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Generated with ProMash Brewing Software |