HBA Community Imperial Summer Ale

A ProMash Recipe Report



Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 17.63      
Anticipated OG: 1.090 Plato: 21.64
Anticipated SRM: 15.8        
Anticipated IBU: 94.5      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 1.15  Gallons Per Hour   
Pre-Boil Wort Size: 6.65  Gal   
Pre-Boil Gravity: 1.075  SG 18.14 Plato


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
79.4 14.00 lbs.  Maris Otter Pale Malt Great Britain 1.038 3
11.3 2.00 lbs.  Munich Malt Germany 1.037 8
4.3 0.75 lbs.  CaraMunich 60 France 1.034 60
4.3 0.75 lbs.  Aromatic Malt Belgium 1.036 25
0.7 0.13 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.  Willamette Whole 5.50 7.6 First WH
2.25 oz.  Magnum Whole 14.00 83.0 60 min
1.00 oz.  Czech Saaz Whole 4.00 3.8 10 min
1.00 oz.  Czech Saaz Whole 4.00 0.0 0 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: 17.63   
Water Qts: 15.16 Before Additional Infusions
Water Gal: 3.79 Before Additional Infusions
Qts Water Per Lbs Grain: 0.86 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 148 60 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 5.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
Substitutions: Vienna malt instead of Munich Carafa II dehusked or debittered black instead of Chocolate Wheat Fuggle instead of Willamette Sterling instead of Saaz WLP002 or 1968 instead of 1028 (can also use a German ale yeast or Belgian yeast) FG: 1.020




Generated with ProMash Brewing Software