Black Belgian Ale
A ProMash Recipe Report
| BJCP Style and Style Guidelines |
23-A Specialty Beer, Specialty Beer
| Min OG: | 1.010 | Max OG: | 1.200 | | | Min IBU: | 0 | Max IBU: | 100 | | | Min Clr: | 0 | Max Clr: | 90 | Color in SRM, Lovibond |
| Batch Size (Gal): | 5.50 | Wort Size (Gal): | 5.50 | | Total Grain (Lbs): | 13.50 | | | | Anticipated OG: | 1.066 | Plato: | 16.13 | | Anticipated SRM: | 21.7 | | | | Anticipated IBU: | 36.1 | | | | Brewhouse Efficiency: | 73 | % | | | Wort Boil Time: | 60 | Minutes | |
| Evaporation Rate: | 15.00 | Percent Per Hour | | | Pre-Boil Wort Size: | 6.47 | Gal | | | Pre-Boil Gravity: | 1.056 | SG | 13.83 Plato |
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: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
| % | Amount | Name | Origin | Potential | SRM | | 81.5 | 11.00 lbs. | Pilsener Malt(2-Row) | Continental Europe | 1.035 | 1 | | 7.4 | 1.00 lbs. | Cane Sugar | Generic | 1.046 | 0 | | 7.4 | 1.00 lbs. | Crystal 60L | America | 1.034 | 60 | | 3.7 | 0.50 lbs. | Carafa | Germany | 1.030 | 400 |
Potential represented as SG per pound per gallon.
| Amount | Name | Form | Alpha | IBU | Boil Time | | 1.00 oz. | Mt. Hood | Pellet | 6.00 | 24.9 | 60 min | | 1.00 oz. | Willamette | Pellet | 4.00 | 8.5 | 30 min | | 1.00 oz. | Willamette | Pellet | 4.00 | 2.8 | 5 min |
White Labs WLP500 Trappist Ale
| 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: | Multi Step | | | Grain Lbs: | 12.50 | | | Water Qts: | 15.00 | Before Additional Infusions | | Water Gal: | 3.75 | Before Additional Infusions | | Qts Water Per Lbs Grain: | 1.20 | Before Additional Infusions |
| Rest | Temp | Time | | Acid Rest: | 0 | 0 Min | | Protein Rest: | 139 | 60 Min | | Intermediate Rest: | 0 | 0 Min | | Saccharification Rest: | 165 | 30 Min | | Mash-out Rest: | 170 | 10 Min | | Sparge: | 170 | 50 Min |
Total Mash Volume Gal: 4.75 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
| Entry for the Copper Creek Creative Libations Contest |
Generated with ProMash Brewing Software
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