--- Generic Dry Stout ---

A ProMash Recipe Report



BJCP Style and Style Guidelines
13-A Stout, Dry Stout

Min OG: 1.036 Max OG: 1.050   
Min IBU: 30 Max IBU: 45   
Min Clr: 25 Max Clr: 48  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 16.00 Wort Size (Gal): 16.00
Total Grain (Lbs): 22.86      
Anticipated OG: 1.038 Plato: 9.6
Anticipated SRM: 31.6        
Anticipated IBU: 40.4      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 80  Minutes   


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: Daniels


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
70.0 16.00 lbs.  Pale Malt(2-row) England 1.038 3
20.0 4.57 lbs.  Flaked Barley America 1.032 2
10.0 2.29 lbs.  Roasted Barley UK 1.029 575

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Nugget Whole 16.00 40.4 80 min


Yeast
wYeast 1469 WEST YORKSHIRE ALE YEAST


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 22.86   
Water Qts: 34.29 Before Additional Infusions
Water Gal: 8.57 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 150 70 Min
Mash-out Rest: 16 10 Min
Sparge: 170 70 Min

Total Mash Volume Gal: 10.47 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash Schedule




Generated with ProMash Brewing Software