HBA Autumn 2006 Community Brew

A ProMash Recipe Report



Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50      
Anticipated OG: 1.055 Plato: 13.54
Anticipated SRM: 18.7        
Anticipated IBU: 40.6      
Brewhouse Efficiency: 65  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 1.15  Gallons Per Hour   
Pre-Boil Wort Size: 6.15  Gal   
Pre-Boil Gravity: 1.045  SG 11.10 Plato


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
32.6 3.75 lbs.  Wheat Malt America 1.038 2
32.6 3.75 lbs.  Vienna Malt Germany 1.037 3
15.2 1.75 lbs.  Maris Otter Pale Malt Great Britain 1.038 3
8.7 1.00 lbs.  Flaked Oats America 1.033 2
4.3 0.50 lbs.  Special B Malt Belgian 1.030 120
4.3 0.50 lbs.  Aromatic Malt Belgium 1.036 25
2.2 0.25 lbs.  Chocolate Wheat Germany 1.033 400

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Mt. Hood Whole 5.00 21.4 30 min
1.50 oz.  Spalter Spalt Whole 4.50 19.2 30 min


Extras
Amount Name Type Time
0.50 Unit(s)  Whirlfloc Tablet Fining 5 Min.(boil)


Yeast
WYeast 1028 London Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 11.50   
Water Qts: 14.38 Before Additional Infusions
Water Gal: 3.60 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 150 60 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 4.51 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
Toast oats: lightly mist with water and place on a cookie sheet in 350F oven; check every 10-15 minutes until deep golden brown -- do this several days before brewing; keep grains in brown paper bag in a cool dry place until brew day. Substitutions: half light wheat/half dark wheat for all light wheat; biscuit malt for oats; CaraAroma or C120 for Special B; melanoidin for aromatic; chocolate malt for chocolate wheat; Spalt Select for Spalter Spalt; Liberty or Vanguard for Mt. Hood; can use any British yeast.




Generated with ProMash Brewing Software