DrunkenSatyr
08-01-2008, 05:05 PM
OG: 1.049
FG:
SRM: 4.3
IBU: 19
Fermentation Data:
Yeast: WYeast 3944
Base Malt:
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.75
Anticipated OG: 1.049 Plato: 12.13
Anticipated SRM: 4.3
Anticipated IBU: 18.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
45.7 4.00 lbs. Pale Malt(2-row) Belgium 1.037 3
34.3 3.00 lbs. White Wheat Belgium 1.040 3
5.7 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
8.6 0.75 lbs. Flaked Oats America 1.033 2
5.7 0.50 lbs. Flaked Soft White Wheat America 1.034 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Hallertauer Whole 4.00 9.0 60 min.
0.50 oz. Crystal Whole 3.25 7.3 60 min.
0.50 oz. Hallertauer Whole 4.00 1.5 5 min.
0.50 oz. Crystal Whole 3.25 1.2 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Corriander Seed Spice 5 Min.(boil) <-------------do not crush very fine.....just break the seeds open
1.00 Oz Bitter Orange Peel Spice 15 Min.(boil)
Yeast
-----
WYeast 3944 Belgian White Beer
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 8.75
Water Qts: 10.00 - Before Additional Infusions
Water Gal: 2.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.14 - Before Additional Infusions
Saccharification Rest Temp : 155 Time: 90
Mash-out Rest Temp : 165 Time: 30
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 3.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
FG:
SRM: 4.3
IBU: 19
Fermentation Data:
Yeast: WYeast 3944
Base Malt:
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.75
Anticipated OG: 1.049 Plato: 12.13
Anticipated SRM: 4.3
Anticipated IBU: 18.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
45.7 4.00 lbs. Pale Malt(2-row) Belgium 1.037 3
34.3 3.00 lbs. White Wheat Belgium 1.040 3
5.7 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
8.6 0.75 lbs. Flaked Oats America 1.033 2
5.7 0.50 lbs. Flaked Soft White Wheat America 1.034 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Hallertauer Whole 4.00 9.0 60 min.
0.50 oz. Crystal Whole 3.25 7.3 60 min.
0.50 oz. Hallertauer Whole 4.00 1.5 5 min.
0.50 oz. Crystal Whole 3.25 1.2 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Corriander Seed Spice 5 Min.(boil) <-------------do not crush very fine.....just break the seeds open
1.00 Oz Bitter Orange Peel Spice 15 Min.(boil)
Yeast
-----
WYeast 3944 Belgian White Beer
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 8.75
Water Qts: 10.00 - Before Additional Infusions
Water Gal: 2.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.14 - Before Additional Infusions
Saccharification Rest Temp : 155 Time: 90
Mash-out Rest Temp : 165 Time: 30
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 3.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.