HBA Spring 2007 Community Beer

A ProMash Recipe Report



Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.50      
Anticipated OG: 1.059 Plato: 14.47
Anticipated SRM: 6.5        
Anticipated IBU: 34.7      
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: 1.049  SG 12.07 Plato


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
17.4 2.00 lbs.  Maris Otter Pale Malt Great Britain 1.038 3
17.4 2.00 lbs.  Vienna Malt Germany 1.037 3
30.4 3.50 lbs.  Munich Malt Germany 1.037 8
17.4 2.00 lbs.  Pilsener Germany 1.038 2
17.4 2.00 lbs.  Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Amarillo Gold Whole 8.50 14.6 First WH
1.25 oz.  Goldings - E.K. Whole 5.00 10.2 15 min
1.25 oz.  Goldings - E.K. Whole 5.00 7.4 10 min
0.75 oz.  Czech Saaz Whole 5.00 2.5 5 min
0.75 oz.  Czech Saaz Whole 5.00 0.0 0 min


Yeast
White Labs WLP029 German Ale/Kolsch


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
Substitutions: rye or oat malt can be used for wheat; any citrusy American hop can be used instead of Amarillo; Sterling can be used instead of Saaz. Mash grains at 150-155F (lower for more fermentable drier beer, higher for less fermentable malty beer) for 60 minutes, sparge to collect enough wort to allow for 5.5 gallons after a 60-minute boil. Add first wort hops as soon as runoff begins and follow other hopping as above. Chill to 60F after boil, oxygenate, and pitch a large yeast slurry. Ferment at ~65F for 7-10 days (FG ~1.013), transfer and cold condition for ~4 weeks.




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