Pheonix Export
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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05-C Scottish Ale, Export 80
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Min OG:
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1.040
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Max OG:
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1.050
|
|
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Min IBU:
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15
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Max IBU:
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36
|
|
|
Min Clr:
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20
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Max Clr:
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37
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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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7.75
|
|
|
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Anticipated OG:
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1.045
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Plato:
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0.000
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Anticipated EBC:
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36.0
|
|
|
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Anticipated IBU:
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31.9
|
|
|
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Wort Boil Time:
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60
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Minutes
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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
|
|
83.9
|
6.50 kg.
|
Muntons LME - Dark
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Great Britain
|
1.037
|
53
|
|
12.9
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1.00 kg.
|
Crystal 55L
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Great Britian
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1.034
|
108
|
|
3.2
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0.25 kg.
|
Flaked Barley
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England
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1.032
|
4
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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
|
|
50.00 g.
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Progress
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Whole
|
6.00
|
17.9
|
60 min
|
|
30.00 g.
|
Wye Challenger
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Whole
|
7.00
|
12.6
|
60 min
|
|
20.00 g.
|
Goldings - E.K.
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Whole
|
4.30
|
1.4
|
15 min
|
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Amount
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Name
|
Type
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Time
|
|
0.25 gm
|
Irish Moss
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Fining
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15 Min.(boil)
|
|
0.25 gm
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Isinglass Finings
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Fining
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2 Days(fermenter)
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Gervin English Ale Yeast
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Profile:
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Edinburgh
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|
Profile known for:
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Malty Brown Ales
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|
Calcium(Ca):
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140.0 ppm
|
|
Magnesium(Mg):
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36.0 ppm
|
|
Sodium(Na):
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92.0 ppm
|
|
Sulfate(SO4):
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231.0 ppm
|
|
Chloride(Cl):
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60.0 ppm
|
|
biCarbonate(HCO3):
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270.0 ppm
|
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pH:
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8.34
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Generated with ProMash Brewing Software |