Scott' s Christmas Ale
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
|
23-A Specialty Beer, Specialty Beer
|
Min OG:
|
1.010
|
Max OG:
|
1.200
|
|
|
Min IBU:
|
0
|
Max IBU:
|
100
|
|
|
Min Clr:
|
0
|
Max Clr:
|
90
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
5.00
|
Wort Size (Gal):
|
5.50
|
|
Total Grain (Lbs):
|
11.38
|
|
|
|
Anticipated OG:
|
1.064
|
Plato:
|
15.76
|
|
Anticipated SRM:
|
18.0
|
|
|
|
Anticipated IBU:
|
39.0
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
|
5.88
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.055
|
SG
|
13.51 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
|
|
79.1
|
9.00 lbs.
|
Pale Malt(2-row)
|
Great Britain
|
1.038
|
3
|
|
8.8
|
1.00 lbs.
|
Dark Wheat Malt
|
Germany
|
1.039
|
8
|
|
8.8
|
1.00 lbs.
|
Munich Malt
|
Germany
|
1.037
|
8
|
|
2.2
|
0.25 lbs.
|
Carafa Chocolate Malt
|
Germany
|
1.030
|
525
|
|
1.1
|
0.13 lbs.
|
Special B Malt
|
Belgian
|
1.030
|
120
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.00 oz.
|
Perle
|
Whole
|
8.25
|
35.4
|
60 min
|
|
0.50 oz.
|
Perle
|
Whole
|
8.25
|
3.5
|
10 min
|
|
0.50 oz.
|
Styrian Goldings
|
Whole
|
5.25
|
0.0
|
0 min
|
|
Amount
|
Name
|
Type
|
Time
|
|
3.00 gm
|
Star anise
|
Spice
|
0 Days(boil)
|
|
1.00 gm
|
Grains of Paradise
|
Spice
|
5 Days(boil)
|
|
12.00 gm
|
Bitter Orange Peel
|
Spice
|
15 Min.(boil)
|
|
5.00 gm
|
Sweet Orange Peel
|
Spice
|
5 Min.(boil)
|
|
4.00 gm
|
cinnamon
|
Spice
|
15 Min.(boil)
|
|
3.00 gm
|
Ginger Root
|
Spice
|
5 Min.(boil)
|
WYeast 3522 Belgian Ardennes
|
Profile:
|
Scottish Ale
|
|
Profile known for:
|
|
|
Calcium(Ca):
|
100.0 ppm
|
|
Magnesium(Mg):
|
17.0 ppm
|
|
Sodium(Na):
|
20.0 ppm
|
|
Sulfate(SO4):
|
105.0 ppm
|
|
Chloride(Cl):
|
45.0 ppm
|
|
biCarbonate(HCO3):
|
160.0 ppm
|
|
pH:
|
7.20
|
|
Mash Type:
|
Single Step
|
|
|
Grain Lbs:
|
11.38
|
|
|
Water Qts:
|
0.00
|
Before Additional Infusions
|
|
Water Gal:
|
0.00
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
0.00
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Saccharification Rest:
|
0
|
0 Min
|
|
Mash-out Rest:
|
0
|
0 Min
|
|
Sparge:
|
0
|
0 Min
|
Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
at 5 min. add grains of paradise and star anise
at 0 min. add sweet orange peel and bitter orange peel
in secondary add cinnamon and giger root
|
Generated with ProMash Brewing Software |