Fat Tire #5 Warrior Goldings Williamette
A ProMash Recipe Report
|
Batch Size (Gal):
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10.50
|
Wort Size (Gal):
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10.50
|
|
Total Grain (Lbs):
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18.96
|
|
|
|
Anticipated OG:
|
1.051
|
Plato:
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12.54
|
|
Anticipated SRM:
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10.5
|
|
|
|
Anticipated IBU:
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29.8
|
|
|
|
Brewhouse Efficiency:
|
76
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%
|
|
|
Wort Boil Time:
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90
|
Minutes
|
|
|
Evaporation Rate:
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15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
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13.55
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.039
|
SG
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9.81 Plato
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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: 5 %
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%
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Amount
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Name
|
Origin
|
Potential
|
SRM
|
|
60.2
|
11.41 lbs.
|
Maris Otter
|
Great Britain
|
1.038
|
4
|
|
10.6
|
2.01 lbs.
|
Biscuit Malt
|
Belgium
|
1.035
|
24
|
|
10.6
|
2.01 lbs.
|
Munich Malt
|
Germany
|
1.037
|
8
|
|
5.3
|
1.01 lbs.
|
Amber Malt
|
Great Britain
|
1.032
|
35
|
|
5.3
|
1.01 lbs.
|
CaraFoam
|
USA
|
1.035
|
2
|
|
4.5
|
0.85 lbs.
|
Crystal 20L
|
America
|
1.035
|
20
|
|
3.5
|
0.67 lbs.
|
Aromatic Malt
|
Belgium
|
1.036
|
25
|
Potential represented as SG per pound per gallon.
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Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
0.75 oz.
|
Warrior
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Pellet
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16.10
|
26.9
|
60 min
|
|
0.20 oz.
|
Goldings - E.K.
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Pellet
|
4.20
|
1.0
|
30 min
|
|
0.75 oz.
|
Goldings - E.K.
|
Pellet
|
4.20
|
1.9
|
15 min
|
|
0.15 oz.
|
Willamette
|
Pellet
|
5.50
|
0.0
|
0 min
|
|
Amount
|
Name
|
Type
|
Time
|
|
0.15 Oz
|
Irish Moss
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Fining
|
15 Min.(boil)
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WYeast 1792 Fat Tire Ale
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Mash Type:
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Multi Step
|
|
|
Grain Lbs:
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18.96
|
|
|
Water Qts:
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28.45
|
Before Additional Infusions
|
|
Water Gal:
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7.11
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.50
|
Before Additional Infusions
|
|
Rest
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Temp
|
Time
|
|
Acid Rest:
|
0
|
0 Min
|
|
Protein Rest:
|
120
|
15 Min
|
|
Intermediate Rest:
|
0
|
0 Min
|
|
Saccharification Rest:
|
150
|
60 Min
|
|
Mash-out Rest:
|
0
|
0 Min
|
|
Sparge:
|
170
|
30 Min
|
Total Mash Volume Gal: 8.63 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Toasted the Munich, 350 until starting to get golden brown (about 20min stirring every 2 min)
Can sub Yakima Magnum for Warrior as Magnum is the New Belgium choice.
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Generated with ProMash Brewing Software |