GadeValley Summer Ale
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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04-A Bitter & English Pale Ale, Ordinary Bitter
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Min OG:
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1.030
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Max OG:
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1.038
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|
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Min IBU:
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20
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Max IBU:
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40
|
|
|
Min Clr:
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12
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Max Clr:
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28
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Color in EBC
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|
Batch Size (L):
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50.00
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Wort Size (L):
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50.00
|
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Total Extract (kg):
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7.00
|
|
|
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Anticipated OG:
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1.041
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Plato:
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10.24
|
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Anticipated EBC:
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25.0
|
|
|
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Anticipated IBU:
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23.0
|
|
|
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Wort Boil Time:
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45
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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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56.34
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L
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|
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Pre-Boil Gravity:
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1.036
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SG
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9.12 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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EBC
|
|
7.1
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0.50 kg.
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Flaked Maize
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England
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1.040
|
1
|
|
7.1
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0.50 kg.
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Crystal 55L
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Great Britian
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1.034
|
108
|
|
28.6
|
2.00 kg.
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Glucose
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England
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1.035
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0
|
|
57.1
|
4.00 kg.
|
Muntons LME - Dark
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England
|
1.037
|
53
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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
|
|
30.00 g.
|
Goldings - E.K.
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Whole
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4.30
|
6.9
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45 min
|
|
70.00 g.
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Fuggle
|
Whole
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4.00
|
15.0
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45 min
|
|
10.00 g.
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Wye Challenger
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Whole
|
7.00
|
1.1
|
15 min
|
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Amount
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Name
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Type
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Time
|
|
0.15 gm
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Irish Moss
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Fining
|
15 Min.(boil)
|
|
0.10 gm
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Isinglass Finings
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Fining
|
1 Days(fermenter)
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Gervin English Ale Yeast
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Profile:
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Hemel North 2003
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|
Profile known for:
|
|
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Calcium(Ca):
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120.0 ppm
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|
Magnesium(Mg):
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2.0 ppm
|
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Sodium(Na):
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12.0 ppm
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Sulfate(SO4):
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13.0 ppm
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|
Chloride(Cl):
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24.0 ppm
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biCarbonate(HCO3):
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312.0 ppm
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pH:
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8.34
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Generated with ProMash Brewing Software |