BOB G'S RECIPES IN ALPHABETICAL ORDER
Amber Ale
American Brown Ale
American Wheat
Apricot Wheat
Ballantine Burton Project Ale
Ballantine IPA Project Ale
Bass Ale Clone
Belgian Dubbel
Belgian Triple
Belgian Golden Ale
Belgian Pale Ale
Belgian Witbeer
Best Bitter
Biere de Garde
Bitburger Clone
Blonde Ale
Bob's Evil Twin Barleywine
British Northern Brown Ale
Chimay Blue Clone
Chocolate Rasberry Truffle Impy Stout
Copper Ale
Coriander Rye Ale
Double Bock
Double Chocolate Stout
Double IPA
Dry Irish Stout
Dunkel Weizen
Dusseldorfer Altbier
English Strong Ale
Extra Special Bitter
Flanders Brown Ale
Foreign Stout
Golden IPA
Holiday Porter
Honey Wheat
Holiday Cherry Stout
Imperial Chocolate Cherry Stout
Imperial Pilsner
Imperial Stout-US
IPA-US
Irish Red Ale
Kolshy
London Robust Porter
Mai Bock
Mandarin Orange Hefe-Weizen
Marzen
Mild Brown Ale
Munich Dunkel
Munich Helles
Northern German Altbier
Oatmeal Stout
Old Ale
Pale Rye Ale
Pilsner Urquell Clone
Robust Porter
Roggen Rye Lager
Rye PA
Saison
Schwarzbier
Sharks Tooth Pacific Pale Ale
Shark's Tooth Red Surf Ale
Shark's Tooth Sweet Tooth Stout
Smoked Porter
Steam Beer
Strong Scotch Ale
Sweet Stout
Tiramisu Porter
Vienna Lager
West Coast Red Ale
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
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.50
Anticipated OG: 1.057 Plato: 14.02
Anticipated SRM: 11.5
Anticipated IBU: 38.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 7.99 Gal
Pre-Boil Gravity: 1.039 SG 9.80 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
85.7 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
9.5 1.00 lbs. Crystal 80L 1.033 80
4.8 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz. Magnum Whole 14.00 24.9 90 min
0.75 oz. Perle Pellet 6.80 14.1 30 min
2.00 oz. Cascade Whole 7.20 0.0 0 min
2.00 oz. Cascade Whole 5.70 0.0 Dry Hop
Yeast
BrewTek CL-50 California Pub Brewery Ale
Water Profile
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 10.50
Water Qts: 20.00 Before Additional Infusions
Water Gal: 5.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.90 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 176 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 5.84 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
American Brown Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
10-D Brown Ale, American Brown
Min OG: 1.040 Max OG: 1.060
Min IBU: 25 Max IBU: 60
Min Clr: 15 Max Clr: 22 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.25
Anticipated OG: 1.061 Plato: 14.88
Anticipated SRM: 20.0
Anticipated IBU: 59.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 7.99 Gal
Pre-Boil Gravity: 1.042 SG 10.40 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
80.0 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
8.9 1.00 lbs. Crystal 60L America 1.034 60
4.4 0.50 lbs. Amber Malt Great Britain 1.032 35
4.4 0.50 lbs. Victory Malt America 1.034 25
2.2 0.25 lbs. Chocolate Malt Belgium 1.030 500
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Chinook Whole 13.00 45.0 90 min
1.00 oz. Cascade Whole 5.75 14.3 30 min
1.00 oz. Cascade Whole 5.75 0.0 0 min
Yeast
White Labs WLP001 California Ale
Water Profile
Profile: Livermore
Profile known for:
Calcium(Ca): 25.0 ppm
Magnesium(Mg): 12.0 ppm
Sodium(Na): 74.0 ppm
Sulfate(SO4): 44.0 ppm
Chloride(Cl): 104.0 ppm
biCarbonate(HCO3): 101.7 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 11.25
Water Qts: 20.00 Before Additional Infusions
Water Gal: 5.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.78 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 172 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 5.90 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
American Wheat
A ProMash Recipe Report
AHA Style and Style Guidelines
06-C American-style Ale, American Wheat
Min OG: 1.030 Max OG: 1.050
Min IBU: 12 Max IBU: 17
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.049 Plato: 12.08
Anticipated SRM: 5.2
Anticipated IBU: 18.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 7.99 Gal
Pre-Boil Gravity: 1.034 SG 8.43 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
44.4 4.00 lbs. Pale Malt(2-row) America 1.036 2
44.4 4.00 lbs. Wheat Malt Germany 1.039 2
11.1 1.00 lbs. Crystal 20L America 1.035 20
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz. Crystal Whole 5.00 9.4 90 min
1.00 oz. Crystal Whole 5.00 8.7 15 min
Yeast
White Labs WLP001 California Ale
Water Profile
Profile: Livermore
Profile known for:
Calcium(Ca): 25.0 ppm
Magnesium(Mg): 12.0 ppm
Sodium(Na): 74.0 ppm
Sulfate(SO4): 44.0 ppm
Chloride(Cl): 104.0 ppm
biCarbonate(HCO3): 101.7 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 9.00
Water Qts: 16.00 Before Additional Infusions
Water Gal: 4.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.78 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 176 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 4.72 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Apricot Wheat
A ProMash Recipe Report
BJCP Style and Style Guidelines
03-B Light Ale, American Wheat
Min OG: 1.035 Max OG: 1.055
Min IBU: 10 Max IBU: 30
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 20.00
Anticipated OG: 1.055 Plato: 13.68
Anticipated SRM: 6.4
Anticipated IBU: 25.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.045 SG 11.25 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
45.0 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
45.0 9.00 lbs. Wheat Malt Germany 1.039 2
10.0 2.00 lbs. Biscuit Malt Belgium 1.035 24
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Galena Whole 13.00 23.3 90 min
1.00 oz. Czech Saaz Pellet 2.80 2.5 15 min
Extras
Amount Name Type Time
8.00 Oz Apricot Fruit Flavoring Fruit 0 Days(boil)
Yeast
White Labs WLP001 California Ale
Water Profile
Profile: Livermore
Profile known for:
Calcium(Ca): 25.0 ppm
Magnesium(Mg): 12.0 ppm
Sodium(Na): 74.0 ppm
Sulfate(SO4): 44.0 ppm
Chloride(Cl): 104.0 ppm
biCarbonate(HCO3): 101.7 ppm
pH: 8.33
Mash Schedule
Mash Type: Multi Step
Grain Lbs: 20.00
Water Qts: 32.00 Before Additional Infusions
Water Gal: 8.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.60 Before Additional Infusions
Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 122 20 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 155 90 Min
Mash-out Rest: 170 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 9.60 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
Add fruit flavoring at bottling/kegging
Generated with ProMash Brewing Software
Ballantine Burton Ale Project Beer
A ProMash Recipe Report
BJCP Style and Style Guidelines
11-A English & Scottish Strong Ale, Old Ale
Min OG: 1.060 Max OG: 1.090
Min IBU: 30 Max IBU: 60
Min Clr: 10 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 18.00
Anticipated OG: 1.080 Plato: 19.27
Anticipated SRM: 12.6
Anticipated IBU: 64.3
Brewhouse Efficiency: 68 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 7.99 Gal
Pre-Boil Gravity: 1.055 SG 13.54 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
88.9 16.00 lbs. Pale Malt(2-row) Great Britain 1.036 3
5.6 1.00 lbs. Carastan Malt Great Britian 1.035 34
5.6 1.00 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz. Brewer's Gold Whole 7.00 42.5 90 min
2.00 oz. Fuggle Whole 5.00 21.8 30 min
2.00 oz. Goldings - E.K. Whole 6.00 0.0 Dry Hop
Yeast
White Labs WLP023 Burton Ale
Water Profile
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 18.00
Water Qts: 28.00 Before Additional Infusions
Water Gal: 7.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.56 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 148 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 8.44 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
Rack onto dry hops and .5 oz. medium toasted French Oak upon kegging. Age at cellar temps for years and years. Sample along the way of course.
Awards
Dogfish Head Brewmaster's Notes for the Burton Batton -Not authentic with no references to the original Ballantine Burton Ale as admitted by Sam Calgione, owner of DHB - Bob Girolamo Grist: Pilsner malt 95% Crystal malt 3% Amber malt 2% The Multi-step: 120F to 149F to 170F Boil Time: 75 minutes Original gravity: 26.5P ABV: 11% Hops: Warrior and Glacier Primary fermentation: open top Blended on two stains of ale yeast – one American and one English Conditioned on barrel staves of French oak for four months. Dry-hopped with Glacier. Aged on the oak for 4 months before blending 50/50 with 90 Minute imperial IPA (90 IBU , 9%ABV) Post-blend this beer is 80 IBU and 10% ABV. It is then bottle-conditioned in cork-finished champagne bottles.
Generated with ProMash Brewing Software
Ballantine IPA Project Beer
A ProMash Recipe Report
BJCP Style and Style Guidelines
07-0 India Pale Ale, India Pale Ale
Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 27.50
Anticipated OG: 1.075 Plato: 18.12
Anticipated SRM: 8.0
Anticipated IBU: 63.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.061 SG 14.94 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
72.7 20.00 lbs. Pale Malt(6-row) America 1.035 2
14.5 4.00 lbs. Flaked Corn (Maize) America 1.040 1
7.3 2.00 lbs. Corn Sugar 1.047 0
5.5 1.50 lbs. Crystal 60L America 1.034 60
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
3.00 oz. Bullion Pellet 7.60 38.7 90 min
3.00 oz. Cluster Whole 7.00 23.7 30 min
2.00 oz. Czech Saaz Whole 3.28 0.8 2 min
4.00 oz. Czech Saaz Whole 3.28 0.0 Dry Hop
Yeast
US-56, WY1056 or WLP001
Water Profile
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 25.50
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.41 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 148 90 Min
Mash-out Rest: 170 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 11.04 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
Upon racking to the kegs, add .25 ounce of med American toasted oak chips per keg, carbonate and let it age at cellar temps for 1 year. Then stand back and wait for Nirvana in the glass.
Generated with ProMash Brewing Software
Bass Ale Clone
A ProMash Recipe Report
BJCP Style and Style Guidelines
08-B English Pale Ale, Special/Best/Premium Bitter
Min OG: 1.040 Max OG: 1.048
Min IBU: 25 Max IBU: 40
Min Clr: 5 Max Clr: 16 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 16.75
Anticipated OG: 1.048 Plato: 11.93
Anticipated SRM: 9.0
Anticipated IBU: 33.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.039 SG 9.80 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
83.6 14.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
9.0 1.50 lbs. Light Brown Sugar 1.047 40
7.5 1.25 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Northern Brewer Pellet 9.00 18.4 90 min
2.00 oz. Goldings - E.K. Pellet 5.00 14.7 30 min
2.00 oz. Willamette Whole 4.50 0.0 0 min
2.00 oz. Goldings - E.K. Pellet 5.00 0.0 Dry Hop
Yeast
White Labs WLP023 Burton Ale
Water Profile
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 15.25
Water Qts: 24.00 Before Additional Infusions
Water Gal: 6.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.57 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 7.22 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Belgian Dubbel
A ProMash Recipe Report
BJCP Style and Style Guidelines
18-A Strong Belgian Ale, Dubbel
Min OG: 1.040 Max OG: 1.080
Min IBU: 20 Max IBU: 35
Min Clr: 10 Max Clr: 20 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 25.50
Anticipated OG: 1.075 Plato: 18.14
Anticipated SRM: 18.6
Anticipated IBU: 30.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.061 SG 14.97 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
70.6 18.00 lbs. Pilsener Germany 1.038 2
15.7 4.00 lbs. Cane Sugar 1.047 0
7.8 2.00 lbs. Crystal 80L 1.033 80
2.0 0.50 lbs. Biscuit Malt Belgium 1.035 24
2.0 0.50 lbs. Chocolate Malt America 1.029 350
2.0 0.50 lbs. Special B Malt Belgian 1.030 120
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
3.00 oz. Goldings - E.K. Whole 4.75 22.4 90 min
2.00 oz. Goldings - E.K. Whole 4.75 8.4 20 min
Yeast
White Labs WLP500 Trappist Ale
Water Profile
Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
pH: 8.16
Mash Schedule
Mash Type: Single Step
Grain Lbs: 21.50
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.67 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 148 90 Min
Mash-out Rest: 172 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 10.72 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Belgian Tripel
A ProMash Recipe Report
BJCP Style and Style Guidelines
18-B Strong Belgian Ale, Tripel
Min OG: 1.065 Max OG: 1.095
Min IBU: 20 Max IBU: 35
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 32.00
Anticipated OG: 1.082 Plato: 19.73
Anticipated SRM: 3.3
Anticipated IBU: 25.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.067 SG 16.30 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
90.6 29.00 lbs. Pilsener Malt(2-Row) Continental Europe 1.035 1
9.4 3.00 lbs. Cane Sugar 1.047 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
2.50 oz. Hallertauer Whole 5.30 18.5 60 min
1.00 oz. Hallertauer Whole 5.30 5.7 30 min
1.00 oz. Hallertauer Whole 5.30 0.9 3 min
Yeast
White Labs WLP500 Trappist Ale Yeast
Water Profile
Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
pH: 8.16
Mash Schedule
Mash Type: Single Step
Grain Lbs: 29.00
Water Qts: 44.00 Before Additional Infusions
Water Gal: 11.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.52 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 148 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 35 Min
Total Mash Volume Gal: 13.32 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Belgian Golden
A ProMash Recipe Report
BJCP Style and Style Guidelines
18-C Strong Belgian Ale, Belgian Strong Golden Ale
Min OG: 1.065 Max OG: 1.080
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 30.00
Anticipated OG: 1.083 Plato: 19.98
Anticipated SRM: 6.3
Anticipated IBU: 30.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.068 SG 16.50 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
100.0 30.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
6.00 oz. Czech Saaz Whole 3.28 29.2 90 min
2.00 oz. Czech Saaz Whole 3.28 0.8 2 min
Extras
Amount Name Type Time
0.50 Oz Cardamom Seed Spice 10 Min.(boil)
0.50 Oz Ginger Root Spice 10 Min.(boil)
Yeast
White Labs WLP570 Belgian Golden Ale
Water Profile
Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
pH: 8.16
Mash Schedule
Mash Type: Single Step
Grain Lbs: 30.00
Water Qts: 44.00 Before Additional Infusions
Water Gal: 11.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.47 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 168 10 Min
Sparge: 176 40 Min
Total Mash Volume Gal: 13.40 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Belgian Pale
A ProMash Recipe Report
AHA Style and Style Guidelines
19-E Belgian & French Ale, Belgian Specialty Ale
Min OG: 1.040 Max OG: 1.070
Min IBU: 20 Max IBU: 40
Min Clr: 3 Max Clr: 8 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 25.00
Anticipated OG: 1.072 Plato: 17.43
Anticipated SRM: 4.6
Anticipated IBU: 24.5
Brewhouse Efficiency: 77 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.058 SG 14.37 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
80.0 20.00 lbs. Lager Malt(2-row) Great Britian 1.038 1
14.0 3.50 lbs. Cane Sugar 1.047 0
4.0 1.00 lbs. Biscuit Malt Belgium 1.035 24
2.0 0.50 lbs. Munich Malt Germany 1.037 8
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
3.00 oz. Hallertauer Whole 5.30 23.0 First WH
2.00 oz. Goldings - E.K. Pellet 5.50 1.5 2 min
Extras
Amount Name Type Time
0.25 Oz Sweet Orange Peel Spice 10 Min.(boil)
0.50 Oz Corriander Seed Spice 10 Min.(boil)
Yeast
White Labs WLP530 Abbey Ale
Water Profile
Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
pH: 8.16
Mash Schedule
Mash Type: Single Step
Grain Lbs: 21.50
Water Qts: 32.00 Before Additional Infusions
Water Gal: 8.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.49 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 150 90 Min
Mash-out Rest: 168 10 Min
Sparge: 172 40 Min
Total Mash Volume Gal: 9.72 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Belgian Witbier
A ProMash Recipe Report
BJCP Style and Style Guidelines
18-C Other Belgian Ale, Witbier
Min OG: 1.044 Max OG: 1.050
Min IBU: 15 Max IBU: 25
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 21.00
Anticipated OG: 1.050 Plato: 12.27
Anticipated SRM: 3.3
Anticipated IBU: 14.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.040 SG 10.09 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
42.9 9.00 lbs. Unmalted Soft White Wheat America 1.034 2
42.9 9.00 lbs. Pilsener Germany 1.038 2
4.8 1.00 lbs. Flaked Oats America 1.033 2
9.5 2.00 lbs. Brewer's Cut Natural Filter Media America 1.000 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
2.50 oz. Czech Saaz Pellet 2.80 14.1 90 min
Extras
Amount Name Type Time
0.25 Oz Corriander Seed Spice 10 Min.(boil)
0.25 Oz Sweet Orange Peel Spice 15 Min.(boil)
Yeast
WYeast 3944 Belgian White Beer
Water Profile
Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
pH: 8.16
Mash Schedule
Mash Type: Multi Step
Grain Lbs: 19.00
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.89 Before Additional Infusions
Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 128 20 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 152 90 Min
Mash-out Rest: 168 10 Min
Sparge: 170 30 Min
Total Mash Volume Gal: 10.52 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Best Bitter
A ProMash Recipe Report
BJCP Style and Style Guidelines
08-B English Pale Ale, Special/Best/Premium Bitter
Min OG: 1.040 Max OG: 1.048
Min IBU: 25 Max IBU: 40
Min Clr: 5 Max Clr: 16 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 18.50
Anticipated OG: 1.048 Plato: 11.88
Anticipated SRM: 11.9
Anticipated IBU: 41.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.039 SG 9.76 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
86.5 16.00 lbs. Pale Malt(2-row) Great Britain 1.036 3
10.8 2.00 lbs. Crystal 80L 1.033 80
2.7 0.50 lbs. Amber Malt Great Britain 1.032 35
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
3.00 oz. Goldings - E.K. Whole 6.00 30.6 First WH
2.00 oz. Fuggle Whole 4.00 10.9 30 min
4.00 oz. Willamette Whole 5.00 0.0 0 min
4.00 oz. Willamette Whole 5.00 0.0 Dry Hop
Yeast
White Labs WLP005 British Ale
Water Profile
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 18.50
Water Qts: 28.00 Before Additional Infusions
Water Gal: 7.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.51 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 8.48 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Biere de Garde
A ProMash Recipe Report
BJCP Style and Style Guidelines
19-C Belgian & French Ale, Biere de Garde
Min OG: 1.060 Max OG: 1.080
Min IBU: 20 Max IBU: 35
Min Clr: 5 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 29.38
Anticipated OG: 1.080 Plato: 19.23
Anticipated SRM: 12.5
Anticipated IBU: 28.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 180 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 15.98 Gal
Pre-Boil Gravity: 1.055 SG 13.51 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
88.5 26.00 lbs. Pale Malt(6-row) America 1.035 2
10.2 3.00 lbs. Corn Sugar 1.047 0
1.3 0.38 lbs. Black Patent Malt America 1.028 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Magnum Whole 15.10 22.9 90 min
1.00 oz. Tettnanger Tettnang Pellet 4.40 5.2 30 min
Extras
Amount Name Type Time
1.00 Oz Sweet Orange Peel Spice 10 Min.(boil)
0.50 Oz Corriander Seed Spice 10 Min.(boil)
0.50 Oz Ginger Root Spice 10 Min.(boil)
0.50 Tsp Grains of Paradise Spice 10 Min.(boil)
Yeast
White Labs WLP001 California Ale
Water Profile
Profile: Livermore
Profile known for:
Calcium(Ca): 25.0 ppm
Magnesium(Mg): 12.0 ppm
Sodium(Na): 74.0 ppm
Sulfate(SO4): 44.0 ppm
Chloride(Cl): 104.0 ppm
biCarbonate(HCO3): 101.7 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 26.38
Water Qts: 40.00 Before Additional Infusions
Water Gal: 10.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.52 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 145 90 Min
Mash-out Rest: 170 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 12.11 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Bitburger Clone
A ProMash Recipe Report
BJCP Style and Style Guidelines
02-B European Pale Lager, Northern German Pilsner
Min OG: 1.044 Max OG: 1.050
Min IBU: 25 Max IBU: 45
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.050 Plato: 12.27
Anticipated SRM: 3.1
Anticipated IBU: 35.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 7.99 Gal
Pre-Boil Gravity: 1.034 SG 8.56 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
94.4 8.50 lbs. Pilsener Germany 1.038 2
2.8 0.25 lbs. Munich Malt Germany 1.037 8
2.8 0.25 lbs. Cara-Pils Dextrine Malt 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz. Northern Brewer Pellet 9.00 18.2 90 min
0.50 oz. Perle Pellet 8.25 12.0 30 min
0.50 oz. Mt. Hood Whole 5.20 3.3 10 min
0.50 oz. Tettnanger Tettnang Whole 4.40 1.5 5 min
Yeast
White Labs WLP800 Pilsner Lager
Water Profile
Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
pH: 8.16
Mash Schedule
Mash Type: Single Step
Grain Lbs: 9.00
Water Qts: 16.00 Before Additional Infusions
Water Gal: 4.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.78 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 150 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 4.72 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Blonde Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
03-A Light Ale, Blonde Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 15 Max IBU: 33
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 23.00
Anticipated OG: 1.060 Plato: 14.69
Anticipated SRM: 5.2
Anticipated IBU: 33.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.049 SG 12.09 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
91.3 21.00 lbs. Pale Malt(2-row) Great Britain 1.036 3
8.7 2.00 lbs. Cara-Pils Dextrine Malt 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz. Mt. Hood Whole 4.00 12.5 First WH
4.00 oz. Mt. Hood Whole 4.00 20.0 30 min
2.00 oz. Crystal Whole 3.25 0.9 2 min
4.00 oz. Crystal Whole 3.25 0.0 Dry Hop
Yeast
DCL Yeast S-04 SafAle English Ale
Water Profile
Profile: Livermore
Profile known for:
Calcium(Ca): 25.0 ppm
Magnesium(Mg): 12.0 ppm
Sodium(Na): 74.0 ppm
Sulfate(SO4): 44.0 ppm
Chloride(Cl): 104.0 ppm
biCarbonate(HCO3): 101.7 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 23.00
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.57 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 176 10 Min
Sparge: 180 20 Min
Total Mash Volume Gal: 10.84 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Bob's Evil Twin Barleywine
A ProMash Recipe Report
BJCP Style and Style Guidelines
11-D Strong Ale, Barleywine
Min OG: 1.080 Max OG: 1.120
Min IBU: 50 Max IBU: 100
Min Clr: 14 Max Clr: 22 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 21.00
Anticipated OG: 1.099 Plato: 23.57
Anticipated SRM: 15.9
Anticipated IBU: 102.1
Brewhouse Efficiency: 73 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 7.99 Gal
Pre-Boil Gravity: 1.068 SG 16.65 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
81.0 17.00 lbs. Pale Malt(2-row) Great Britain 1.036 3
14.3 3.00 lbs. Crystal 40L America 1.034 40
4.8 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz. Chinook Whole 13.00 62.1 First WH
2.00 oz. Centennial Whole 10.50 40.0 30 min
2.00 oz. Cascade Whole 4.70 0.0 0 min
1.50 oz. Cascade Whole 4.70 0.0 Dry Hop
0.50 oz. Chinook Whole 13.00 0.0 Dry Hop
Yeast
White Labs WLP001 California Ale
Water Profile
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 21.00
Water Qts: 28.00 Before Additional Infusions
Water Gal: 7.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.33 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 150 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 45 Min
Total Mash Volume Gal: 8.68 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
British Northern Brown Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
10-B Brown Ale, Northern Brown
Min OG: 1.040 Max OG: 1.050
Min IBU: 15 Max IBU: 30
Min Clr: 12 Max Clr: 30 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 18.88
Anticipated OG: 1.051 Plato: 12.55
Anticipated SRM: 16.5
Anticipated IBU: 26.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.041 SG 10.31 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
79.5 15.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.6 2.00 lbs. Crystal 60L America 1.034 60
5.3 1.00 lbs. Amber Malt Great Britain 1.032 35
2.6 0.50 lbs. Brown Malt Great Britain 1.032 70
2.0 0.38 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Goldings - E.K. Whole 6.00 11.1 90 min
1.50 oz. Goldings - E.K. Whole 6.60 13.2 30 min
2.00 oz. Goldings - E.K. Whole 6.60 1.9 2 min
Yeast
White Labs WLP002 English Ale Yeast
Water Profile
Profile: Edinburgh
Profile known for: Malty Brown Ales
Calcium(Ca): 140.0 ppm
Magnesium(Mg): 36.0 ppm
Sodium(Na): 92.0 ppm
Sulfate(SO4): 231.0 ppm
Chloride(Cl): 60.0 ppm
biCarbonate(HCO3): 270.0 ppm
pH: 8.34
Mash Schedule
Mash Type: Single Step
Grain Lbs: 18.88
Water Qts: 30.00 Before Additional Infusions
Water Gal: 7.50 Before Additional Infusions
Qts Water Per Lbs Grain: 1.59 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 172 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 9.01 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Chimay Blue Clone
A ProMash Recipe Report
AHA Style and Style Guidelines
02-F Belgian and French Ale, Dark Strong Ale
Min OG: 1.064 Max OG: 1.096
Min IBU: 20 Max IBU: 50
Min Clr: 7 Max Clr: 20 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 17.75
Anticipated OG: 1.091 Plato: 21.71
Anticipated SRM: 18.9
Anticipated IBU: 61.3
Brewhouse Efficiency: 72 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 7.99 Gal
Pre-Boil Gravity: 1.062 SG 15.31 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
78.9 14.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
11.3 2.00 lbs. Munich Malt Germany 1.037 8
4.2 0.75 lbs. Special B Malt Belgian 1.030 120
5.6 1.00 lbs. Amber Candy Sugar 1.047 75
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz. Goldings - E.K. Whole 4.75 26.7 90 min
3.00 oz. Fuggle Whole 4.75 28.8 30 min
2.00 oz. Czech Saaz Pellet 2.80 5.8 10 min
Yeast
White Labs WLP500 Trappist Ale Yeast
Water Profile
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: 7.00
Mash Schedule
Mash Type: Single Step
Grain Lbs: 16.75
Water Qts: 28.00 Before Additional Infusions
Water Gal: 7.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.67 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 148 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 8.34 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Chocolate Rasberry Truffle Impy Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
16-D Stout, Foreign Extra Stout
Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 70
Min Clr: 35 Max Clr: 90 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 39.00
Anticipated OG: 1.103 Plato: 24.52
Anticipated SRM: 35.6
Anticipated IBU: 58.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.084 SG 20.31 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
76.9 30.00 lbs. Pale Malt(2-row) Great Britain 1.038 4
5.1 2.00 lbs. Crystal 40L America 1.034 40
5.1 2.00 lbs. Crystal 60L America 1.034 60
2.6 1.00 lbs. Roasted Barley America 1.028 450
2.6 1.00 lbs. Chocolate Malt America 1.029 350
7.7 3.00 lbs. Cane Sugar 1.047 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
3.00 oz. Magnum Whole 15.10 58.3 90 min
Extras
Amount Name Type Time
16.00 Oz Rasberry Flavor Extract Fruit 0 Days(boil)
16.00 Oz Starkay Chocolate Extract Other 0 Days(boil)
Yeast
White Labs WLP007 Dry English Ale
Water Profile
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 36.00
Water Qts: 48.00 Before Additional Infusions
Water Gal: 12.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.33 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 172 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 14.88 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
flavor extract at bottling/kegging.
Generated with ProMash Brewing Software
Copper Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
10-B American Ale, American Amber Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 22.51
Anticipated OG: 1.061 Plato: 15.05
Anticipated SRM: 15.1
Anticipated IBU: 30.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.050 SG 12.39 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
75.5 17.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
17.8 4.00 lbs. Munich Malt Great Britain 1.037 6
1.7 0.38 lbs. Brown Malt Great Britain 1.032 70
1.7 0.38 lbs. Chocolate Malt Belgium 1.030 500
1.7 0.38 lbs. Crystal 20L America 1.035 20
1.7 0.38 lbs. Crystal 60L America 1.034 60
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Nugget Whole 13.00 22.4 90 min
1.00 oz. Goldings - E.K. Whole 6.60 8.2 30 min
4.00 oz. Willamette Whole 5.00 0.0 0 min
Yeast
White Labs WLP001 California Ale
Water Profile
Profile: Livermore
Profile known for:
Calcium(Ca): 25.0 ppm
Magnesium(Mg): 12.0 ppm
Sodium(Na): 74.0 ppm
Sulfate(SO4): 44.0 ppm
Chloride(Cl): 104.0 ppm
biCarbonate(HCO3): 101.7 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 22.51
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.60 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 168 10 Min
Sparge: 168 30 Min
Total Mash Volume Gal: 10.80 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Coriander Rye Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
06-A American Pale Ales, American Pale Ale
Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 4 Max Clr: 11 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 23.00
Anticipated OG: 1.059 Plato: 14.53
Anticipated SRM: 8.8
Anticipated IBU: 28.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.048 SG 11.96 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
60.9 14.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
26.1 6.00 lbs. Rye Malt America 1.030 4
8.7 2.00 lbs. Crystal 40L America 1.034 40
4.3 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Magnum Whole 16.00 28.0 90 min
Extras
Amount Name Type Time
2.00 Oz Corriander Seed Spice 30 Min.(boil)
2.00 Oz Corriander Seed Spice 2 Min.(boil)
Yeast
White Labs WLP001 California Ale Yeast
Water Profile
Profile: Livermore
Profile known for:
Calcium(Ca): 25.0 ppm
Magnesium(Mg): 12.0 ppm
Sodium(Na): 74.0 ppm
Sulfate(SO4): 44.0 ppm
Chloride(Cl): 104.0 ppm
biCarbonate(HCO3): 101.7 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 23.00
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.57 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 176 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 10.84 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Double Bock
A ProMash Recipe Report
BJCP Style and Style Guidelines
13-C Bock, Doppelbock
Min OG: 1.072 Max OG: 1.120
Min IBU: 17 Max IBU: 40
Min Clr: 12 Max Clr: 30 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 28.00
Anticipated OG: 1.075 Plato: 18.26
Anticipated SRM: 25.6
Anticipated IBU: 23.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.061 SG 15.06 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
53.6 15.00 lbs. Pilsener Germany 1.038 2
35.7 10.00 lbs. Munich Malt Germany 1.037 8
7.1 2.00 lbs. Crystal 120L 1.033 120
3.6 1.00 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Perle Pellet 6.80 11.5 90 min
2.00 oz. Mt. Hood Whole 5.20 11.7 30 min
Yeast
White Labs WLP833 German Bock Lager Yeast
Water Profile
Profile: Munich
Profile known for:
Calcium(Ca): 76.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 1.0 ppm
Sulfate(SO4): 10.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 152.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 28.00
Water Qts: 44.00 Before Additional Infusions
Water Gal: 11.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.57 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 155 90 Min
Mash-out Rest: 172 10 Min
Sparge: 180 45 Min
Total Mash Volume Gal: 13.24 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Double Chocolate Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 33.00
Anticipated OG: 1.089 Plato: 21.31
Anticipated SRM: 45.3
Anticipated IBU: 43.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.072 SG 17.62 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
84.8 28.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.5 1.50 lbs. Chocolate Malt America 1.029 350
4.5 1.50 lbs. Roasted Barley Great Britain 1.029 575
3.0 1.00 lbs. Crystal 120L 1.033 120
3.0 1.00 lbs. Wheat Malt America 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz. Magnum Whole 15.10 43.0 90 min
Yeast
DCL Yeast S-04 SafAle English Ale
Water Profile
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 33.00
Water Qts: 48.00 Before Additional Infusions
Water Gal: 12.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.45 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 148 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 14.64 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
Carbonate and cold condition for 2 weeks before serving. Add16oz of Starkay Chocolate extract at kegging/bottling
Generated with ProMash Brewing Software
Double IPA
A ProMash Recipe Report
BJCP Style and Style Guidelines
07-0 India Pale Ale, India Pale Ale
Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 33.00
Anticipated OG: 1.088 Plato: 21.18
Anticipated SRM: 9.0
Anticipated IBU: 99.2
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.072 SG 17.51 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
90.9 30.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
9.1 3.00 lbs. Crystal 20L America 1.035 20
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
3.00 oz. Chinook Whole 13.00 50.2 First WH
4.00 oz. Perle Whole 8.25 33.9 30 min
2.00 oz. Santium Whole 5.10 4.9 10 min
2.00 oz. Centennial Whole 10.50 10.2 10 min
2.00 oz. Cascade Whole 7.10 0.0 0 min
4.00 oz. Cascade Whole 4.70 0.0 Dry Hop
Yeast
White Labs WLP001 California Ale
Water Profile
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 33.00
Water Qts: 48.00 Before Additional Infusions
Water Gal: 12.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.45 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 176 10 Min
Sparge: 180 45 Min
Total Mash Volume Gal: 14.64 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Dry Irish Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
16-A Stout, Dry Stout
Min OG: 1.035 Max OG: 1.050
Min IBU: 30 Max IBU: 50
Min Clr: 35 Max Clr: 90 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 19.00
Anticipated OG: 1.050 Plato: 12.38
Anticipated SRM: 40.0
Anticipated IBU: 36.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.041 SG 10.17 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
73.7 14.00 lbs. Pale Malt(2-row) Great Britain 1.038 4
10.5 2.00 lbs. Flaked Barley America 1.032 2
10.5 2.00 lbs. Roasted Barley Great Britain 1.029 575
5.3 1.00 lbs. Crystal 120L 1.033 120
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz. Northern Brewer Pellet 9.00 36.2 90 min
Yeast
White Labs WLP007 Dry English Ale
Water Profile
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 19.00
Water Qts: 32.00 Before Additional Infusions
Water Gal: 8.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.68 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 156 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 9.52 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Dunkel Weizen
A ProMash Recipe Report
BJCP Style and Style Guidelines
17-B Wheat Beer, Bavarian Dunkelweizen
Min OG: 1.040 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 10 Max Clr: 23 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 20.25
Anticipated OG: 1.056 Plato: 13.76
Anticipated SRM: 11.8
Anticipated IBU: 16.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.046 SG 11.32 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
49.4 10.00 lbs. Wheat Malt Germany 1.039 2
49.4 10.00 lbs. Munich Malt Germany 1.037 8
1.2 0.25 lbs. Chocolate Malt Belgium 1.030 500
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz. Hallertauer Whole 4.52 12.1 90 min
1.00 oz. Hallertauer Whole 3.41 4.4 30 min
Yeast
White Labs WLP380 Hefeweizen IV Ale Yeast
Water Profile
Profile: Munich
Profile known for:
Calcium(Ca): 76.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 1.0 ppm
Sulfate(SO4): 10.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 152.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Multi Step
Grain Lbs: 20.25
Water Qts: 32.00 Before Additional Infusions
Water Gal: 8.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.58 Before Additional Infusions
Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 130 20 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 152 90 Min
Mash-out Rest: 168 10 Min
Sparge: 175 45 Min
Total Mash Volume Gal: 9.62 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Dusseldorfer Altbier
A ProMash Recipe Report
BJCP Style and Style Guidelines
08-B Koelsch & Altbier, Dusseldorfer Altbier
Min OG: 1.040 Max OG: 1.055
Min IBU: 40 Max IBU: 60
Min Clr: 11 Max Clr: 19 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 20.25
Anticipated OG: 1.055 Plato: 13.62
Anticipated SRM: 14.4
Anticipated IBU: 59.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.045 SG 11.20 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
88.9 18.00 lbs. Pilsener Germany 1.038 2
9.9 2.00 lbs. Crystal 60L America 1.034 60
1.2 0.25 lbs. Black Malt Belgium 1.030 600
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
4.00 oz. Santium Whole 5.10 33.0 First WH
4.00 oz. Hallertauer Whole 4.00 20.7 30 min
2.00 oz. Czech Saaz Whole 3.50 5.8 15 min
Yeast
White Labs WLP036 Dusseldorf Alt
Water Profile
Profile: Munich
Profile known for:
Calcium(Ca): 76.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 1.0 ppm
Sulfate(SO4): 10.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 152.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 20.25
Water Qts: 32.00 Before Additional Infusions
Water Gal: 8.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.58 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 148 90 Min
Mash-out Rest: 176 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 9.62 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
English Strong Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
11-A English & Scottish Strong Ale, Old Ale
Min OG: 1.060 Max OG: 1.090
Min IBU: 30 Max IBU: 60
Min Clr: 10 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 20.13
Anticipated OG: 1.092 Plato: 21.91
Anticipated SRM: 19.9
Anticipated IBU: 54.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 7.99 Gal
Pre-Boil Gravity: 1.063 SG 15.45 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
89.4 18.00 lbs. Pale Malt(2-row) Great Britain 1.036 3
9.9 2.00 lbs. Crystal 60L America 1.034 60
0.6 0.13 lbs. Black Patent Malt America 1.028 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Galena Whole 13.00 36.4 90 min
1.50 oz. Goldings - E.K. Whole 6.00 18.1 30 min
Yeast
White Labs WLP007 Dry English Ale
Water Profile
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 20.13
Water Qts: 28.00 Before Additional Infusions
Water Gal: 7.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.39 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 30 Min
Total Mash Volume Gal: 8.61 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
EXTRA SPECIAL BITTER
A ProMash Recipe Report
AHA Style and Style Guidelines
07-C English Bitter, English Extra Special Bitter
Min OG: 1.046 Max OG: 1.060
Min IBU: 30 Max IBU: 55
Min Clr: 12 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.63
Anticipated OG: 1.063 Plato: 15.44
Anticipated SRM: 14.1
Anticipated IBU: 36.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 7.99 Gal
Pre-Boil Gravity: 1.043 SG 10.80 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
77.4 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
12.9 1.50 lbs. Carastan Malt Great Britian 1.035 34
8.6 1.00 lbs. Biscuit Malt Belgium 1.035 24
1.1 0.13 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Goldings - E.K. Whole 6.00 20.4 90 min
1.00 oz. Goldings - E.K. Whole 6.00 14.7 30 min
1.00 oz. Goldings - E.K. Whole 6.00 1.6 2 min
Yeast
White Labs WLP002 English Ale
Water Profile
Profile: London
Profile known for: Sweet Stout
Calcium(Ca): 90.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 24.0 ppm
Sulfate(SO4): 58.0 ppm
Chloride(Cl): 18.0 ppm
biCarbonate(HCO3): 123.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 11.63
Water Qts: 18.00 Before Additional Infusions
Water Gal: 4.50 Before Additional Infusions
Qts Water Per Lbs Grain: 1.55 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 155 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 35 Min
Total Mash Volume Gal: 5.43 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
FLANDERS BROWN ALE
A ProMash Recipe Report
BJCP Style and Style Guidelines
20-E Lambic & Belgian Sour Ale, Flanders Red Ale
Min OG: 1.042 Max OG: 1.060
Min IBU: 14 Max IBU: 25
Min Clr: 10 Max Clr: 16 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 23.38
Anticipated OG: 1.061 Plato: 14.87
Anticipated SRM: 15.8
Anticipated IBU: 25.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.049 SG 12.24 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
68.4 16.00 lbs. Pale Malt(6-row) America 1.035 2
17.1 4.00 lbs. Flaked Corn (Maize) America 1.040 1
12.8 3.00 lbs. Crystal 60L America 1.034 60
1.6 0.38 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz. Goldings - E.K. Whole 6.00 18.7 First WH
2.00 oz. Fuggle Whole 4.00 6.4 15 min
Yeast
Wyeast 3763 Roesalare
Water Profile
Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
pH: 8.16
Mash Schedule
Mash Type: Multi Step
Grain Lbs: 23.38
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.54 Before Additional Infusions
Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 122 15 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 152 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 10.87 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
After Primary fermentation put in secondary and leave it alone for 18 months. Keep secondary temps at ~ 70-80F to allow the bacteria to start working on it. If you see fuzzies growing on top of the beer do not worry. That is the bacteria souring the beer. After 18 months, rack the beer to another vessel and crash chill to 33F. After a week rack this beer to another vessel and sweeten to taste. The object here is to sweeten it without the yeast fermenting the sugar so you will wind up with a sweet and sour beer in the same vein as Duchess De Bourgne
Generated with ProMash Brewing Software
Foreign Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
16-D Stout, Foreign Extra Stout
Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 70
Min Clr: 35 Max Clr: 90 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 29.00
Anticipated OG: 1.076 Plato: 18.46
Anticipated SRM: 53.9
Anticipated IBU: 49.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.062 SG 15.23 Plato
Formulas Used
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: TinsethTinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
72.4 21.00 lbs. Pale Malt(2-row) Great Britain 1.038 4
10.3 3.00 lbs. Flaked Barley America 1.032 2
10.3 3.00 lbs. Roasted Barley Great Britain 1.029 575
6.9 2.00 lbs. Crystal 120L 1.033 120
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
3.00 oz. Centennial Whole 10.50 49.0 90 min
Yeast
White Labs WLP001 California Ale
Water Profile
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 29.00
Water Qts: 44.00 Before Additional Infusions
Water Gal: 11.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.52 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 155 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 40 Min
Total Mash Volume Gal: 13.32 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software
Golden IPA
A ProMash Recipe Report
BJCP Style and Style Guidelines
07-0 India Pale Ale, India Pale Ale
Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 28.00
Anticipated OG: 1.077 Plato: 18.67
Anticipated SRM: 8.2
Anticipated IBU: 66.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes