BYO - Dry Irish Stout (classic mixed gas)
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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16-A Stout, Dry Stout
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Min OG:
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1.035
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Max OG:
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1.050
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Min IBU:
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30
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Max IBU:
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50
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Min Clr:
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35
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Max Clr:
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90
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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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8.38
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Anticipated OG:
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1.053
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Plato:
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13.07
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Anticipated SRM:
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35.8
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Anticipated IBU:
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49.0
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Brewhouse Efficiency:
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85
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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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Evaporation Rate:
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15.00
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Percent Per Hour
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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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1.045
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SG
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11.18 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
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Origin
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Potential
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SRM
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89.6
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7.50 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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9.0
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0.75 lbs.
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Roasted Barley
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Great Britain
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1.029
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575
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1.5
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0.13 lbs.
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Chocolate Malt
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Great Britain
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1.034
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475
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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
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1.20 oz.
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Perle
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Whole
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9.25
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49.0
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60 min
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White Labs WLP004 Irish Stout
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Profile:
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|
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Profile known for:
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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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8.38
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Water Qts:
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11.14
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Before Additional Infusions
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Water Gal:
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2.79
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.33
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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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155
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60 Min
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Mash-out Rest:
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168
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10 Min
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Sparge:
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168
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45 Min
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Total Mash Volume Gal: 3.46 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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add 1/2 teaspoon baking soda to mash
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Generated with ProMash Brewing Software |