Matty Extract Chimay Abby Ale clone
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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18-B Belgian Strong Ale, Belgian Dubbel
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Min OG:
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1.062
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Max OG:
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1.075
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Min IBU:
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15
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Max IBU:
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25
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Min Clr:
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10
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Max Clr:
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14
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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 Extract (Lbs):
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10.41
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Anticipated OG:
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1.081
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Plato:
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19.45
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Anticipated SRM:
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12.8
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Anticipated IBU:
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42.9
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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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1.068
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SG
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16.70 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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63.4
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6.60 lbs.
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Muntons LME - Light
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England
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1.037
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5
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19.2
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2.00 lbs.
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Candi Sugar (clear)
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Generic
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1.046
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1
|
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9.6
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1.00 lbs.
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Muntons DME - Light
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England
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1.046
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5
|
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4.8
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0.50 lbs.
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CaraMunich Malt
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Belgium
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1.033
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75
|
|
2.4
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0.25 lbs.
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Aromatic Malt
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Belgium
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1.036
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25
|
|
0.6
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0.06 lbs.
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Chocolate Malt
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Belgium
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1.030
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500
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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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2.00 oz.
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Tettnanger Tettnang
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Pellet
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4.50
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38.5
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60 min
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1.00 oz.
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Hallertauer
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Pellet
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3.90
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4.4
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15 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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0.20 Oz
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Irish Moss
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Fining
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10 Min.(boil)
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White Labs WLP530 Abbey Ale
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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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Pre-Boil: Steep crushed grains in 1/2 gallon water at 150 for 20min. Sparge. OG: 1.066
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Generated with ProMash Brewing Software |