Very Wherry

A ProMash Recipe Report



Recipe Specifics
Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 9.00      
Anticipated OG: 1.042 Plato: 0.000
Anticipated EBC: 16.0        
Anticipated IBU: 39.5      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   


Pre-Boil Amounts
Evaporation Rate: 2.00  L Per Hour   
Pre-Boil Wort Size: 52.50  L   
Pre-Boil Gravity: 1.040  SG 10.034 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: Rager


Grain/Extract/Sugar
% Amount Name Origin Potential EBC
88.9 8.00 kg.  Pale Malt(2-row) Great Britain 1.038 5
5.6 0.50 kg.  Crystal 55L Great Britian 1.034 108
5.6 0.50 kg.  Amber Malt Great Britain 1.032 100

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
60.00 g.  Progress Whole 5.50 21.0 75 min
20.00 g.  Goldings - E.K. Whole 4.10 5.2 75 min
60.00 g.  Goldings - E.K. Whole 4.10 13.2 45 min
40.00 g.  Chinook Whole 13.00 0.0 0 min


Extras
Amount Name Type Time
0.10 gm  Irish Moss Fining 15 Min.(boil)
0.10 gm  Isinglass Finings Fining 1 Days(fermenter)


Yeast
DCL Yeast S-04 SafAle 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




Generated with ProMash Brewing Software