Mike
Dixon's Red Mild
A ProMash Recipe Report
| BJCP
Style and Style Guidelines |
11-A English Brown Ale, Mild
| Min
OG: |
1.030 |
Max
OG: |
1.038 |
|
| Min
IBU: |
10 |
Max
IBU: |
25 |
|
| Min
Clr: |
12 |
Max
Clr: |
25 |
Color
in SRM, Lovibond |
| Batch
Size (Gal): |
11.00 |
Wort
Size (Gal): |
11.00 |
| Total
Grain (Lbs): |
11.25 |
|
|
| Anticipated
OG: |
1.032 |
Plato: |
8.01 |
| Anticipated
SRM: |
14.7 |
|
|
| Anticipated
IBU: |
26.9 |
|
|
| Brewhouse
Efficiency: |
75 |
% |
|
| Wort
Boil Time: |
90 |
Minutes |
|
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
| % |
Amount |
Name |
Origin |
Potential |
SRM |
| 57.8 |
6.50
lbs. |
Maris
Otter Pale Malt(2-row) |
Great
Britain |
1.038 |
3 |
| 13.3 |
1.50
lbs. |
Crystal
75L |
Great
Britian |
1.034 |
75 |
| 4.4 |
0.50
lbs. |
Chocolate
Malt |
America |
1.029 |
350 |
| 3.6 |
0.41
lbs. |
Flaked
Barley |
America |
1.032 |
2 |
| 0.8 |
0.09
lbs. |
Wheat
Malt |
America |
1.038 |
2 |
| 20.0 |
2.25
lbs. |
Table
Sugar |
America |
1.046 |
0 |
Potential represented as SG per pound per gallon.
| Amount |
Name |
Form |
Alpha |
IBU |
Boil
Time |
| 2.00
oz. |
Goldings
- E.K. |
Pellet |
5.50 |
23.9 |
60
min |
| 0.50
oz. |
Goldings
- E.K. |
Pellet |
5.50 |
3.0 |
15
min |
WYeast 1318 London Ale III
| Profile: |
|
| Profile
known for: |
|
| Calcium(Ca): |
0.0
ppm |
| Magnesium(Mg): |
0.0
ppm |
| Sodium(Na): |
0.0
ppm |
| Sulfate(SO4): |
0.0
ppm |
| Chloride(Cl): |
0.0
ppm |
| biCarbonate(HCO3): |
0.0
ppm |
| pH: |
0.00 |
| Mash
Type: |
Single
Step |
|
| Grain
Lbs: |
9.00 |
|
| Water
Qts: |
11.25 |
Before
Additional Infusions |
| Water
Gal: |
2.81 |
Before
Additional Infusions |
| Qts
Water Per Lbs Grain: |
1.25 |
Before
Additional Infusions |
| Rest |
Temp |
Time |
| Saccharification
Rest: |
150 |
60
Min |
| Mash-out
Rest: |
168 |
10
Min |
| Sparge: |
17 |
60
Min |
Total Mash Volume Gal: 3.53 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash
Brewing Software |