Jamil's Triple-X Sweet Stout
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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13-B Stout, Sweet Stout
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Min OG:
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1.042
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Max OG:
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1.056
|
|
|
Min IBU:
|
25
|
Max IBU:
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48
|
|
|
Min Clr:
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30
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Max Clr:
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60
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Color in SRM, Lovibond
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|
Batch Size (Gal):
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10.00
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Wort Size (Gal):
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10.00
|
|
Total Grain (Lbs):
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26.50
|
|
|
|
Anticipated OG:
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1.073
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Plato:
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17.76
|
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Anticipated SRM:
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45.3
|
|
|
|
Anticipated IBU:
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33.1
|
|
|
|
Brewhouse Efficiency:
|
75
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%
|
|
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Wort Boil Time:
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90
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Minutes
|
|
|
Evaporation Rate:
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15.00
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Percent Per Hour
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|
|
Pre-Boil Wort Size:
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12.90
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Gal
|
|
|
Pre-Boil Gravity:
|
1.057
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SG
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13.95 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: 10 %
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%
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Amount
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Name
|
Origin
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Potential
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SRM
|
|
75.5
|
20.00 lbs.
|
Maris Otter
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Great Britain
|
1.038
|
4
|
|
7.5
|
2.00 lbs.
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Milk Sugar
|
Generic
|
1.030
|
0
|
|
7.5
|
2.00 lbs.
|
Black Patent Malt
|
America
|
1.028
|
525
|
|
5.7
|
1.50 lbs.
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Crystal 80L
|
|
1.033
|
80
|
|
3.8
|
1.00 lbs.
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Pale Chocolate Malt
|
America
|
1.029
|
200
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
|
Alpha
|
IBU
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Boil Time
|
|
3.00 oz.
|
Goldings - E.K.
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Pellet
|
5.00
|
33.1
|
60 min
|
|
Amount
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Name
|
Type
|
Time
|
|
0.15 Oz
|
Irish Moss
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Fining
|
15 Min.(boil)
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White Labs WLP006 Bedford British Ale
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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24.50
|
|
|
Water Qts:
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30.63
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Before Additional Infusions
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|
Water Gal:
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7.66
|
Before Additional Infusions
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|
Qts Water Per Lbs Grain:
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1.25
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Before Additional Infusions
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|
Rest
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Temp
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Time
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|
Saccharification Rest:
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152
|
0 Min
|
|
Mash-out Rest:
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0
|
0 Min
|
|
Sparge:
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0
|
0 Min
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Total Mash Volume Gal: 9.62 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Yeast can also be Wyeast 1099, or Safale S-04
Ferment at 66F, carbonate to 1.5 - 2 volumes
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Generated with ProMash Brewing Software |