Mon Oct 17, 2005 11:07 am
I emailed them, but I don't think they got posted anywhere. Here they are:
Southern English Brown Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-C Brown Ale, Southern Brown
Min OG: 1.040 Max OG: 1.050
Min IBU: 15 Max IBU: 24
Min Clr: 20 Max Clr: 35 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.25
Anticipated OG: 1.048 Plato: 11.89
Anticipated SRM: 26.5
Anticipated IBU: 21.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.037 SG 9.29 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 7.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.4 0.50 lbs. Crystal 120L America 1.033 120
8.9 1.00 lbs. Crystal 80L 1.033 80
8.9 1.00 lbs. Crystal 10L America 1.035 15
4.4 0.50 lbs. Special Roast Malt America 1.033 40
4.4 0.50 lbs. Chocolate Malt - Light Great Britain 1.034 200
2.2 0.25 lbs. Carafa Special II Germany 1.030 400
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.77 oz. Goldings - E.K. Pellet 6.90 21.8 60 min.
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 11.25
Water Qts: 14.62 - Before Additional Infusions
Water Gal: 3.65 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 4.56 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Ferment cool, around 67F - 68F.
**************************
Vanilla Robust Porter
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
15-A Porter, Robust Porter
Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.064 Plato: 15.67
Anticipated SRM: 36.7
Anticipated IBU: 36.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.054 SG 13.43 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 10.00 lbs. Pale Malt - Crisp Marris Otte Great Britain 1.038 3
3.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.0 1.50 lbs. Munich Malt Germany 1.037 8
10.0 1.50 lbs. Crystal 40L America 1.034 40
3.3 0.50 lbs. Black Patent Malt America 1.028 525
3.3 0.50 lbs. Chocolate Malt America 1.029 350
3.3 0.50 lbs. Chocolate Malt - Light Great Britain 1.034 200
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Pellet 5.70 32.8 60 min.
0.70 oz. Fuggle Pellet 4.80 3.4 15 min.
0.50 oz. Goldings - E.K. Pellet 5.70 0.0 0 min.
0.50 oz. Fuggle Pellet 4.80 0.0 0 min.
Yeast
-----
White Labs WLP001 California Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 15.00
Water Qts: 19.50 - Before Additional Infusions
Water Gal: 4.88 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 6.07 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Ferment cool, around 67F - 68F.
I messed with the vanilla quite a bit. Beans are so variable, you can't really trust them. I like to add a bean to the boil, then adjust in the keg with the highest possible quality extract. You can get some pretty good stuff at small, high end gourmet shops.
************************
Export 80
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
05-C Scottish Ale, Export 80
Min OG: 1.040 Max OG: 1.050
Min IBU: 15 Max IBU: 36
Min Clr: 10 Max Clr: 19 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.06
Anticipated OG: 1.048 Plato: 11.85
Anticipated SRM: 14.3
Anticipated IBU: 19.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.037 SG 9.27 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.8 8.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.5 0.50 lbs. Munich Malt Germany 1.037 8
4.5 0.50 lbs. Honey Malt Canada 1.030 18
9.0 1.00 lbs. Crystal 40L America 1.034 40
3.4 0.38 lbs. Crystal 120L America 1.033 120
1.7 0.19 lbs. Chocolate Malt - Light Great Britain 1.034 200
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.85 oz. Goldings - E.K. Pellet 5.70 19.9 60 min.
Yeast
-----
White Labs WLP001 California Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 11.06
Water Qts: 14.38 - Before Additional Infusions
Water Gal: 3.60 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 158 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 4.48 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Ferment cool, around 67F - 68F.
I hope my post helped in some way. If not, please feel free to contact me.
Jamil Zainasheff
http://www.mrmalty.com"The yeast is strong within you." K. Zainasheff
