#30 BVIP

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


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.50      
Anticipated OG: 1.093 Plato: 22.20
Anticipated SRM: 38.6        
Anticipated IBU: 54.6      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
62.9 11.00 lbs.  Pale Malt(2-row) America 1.036 2
5.7 1.00 lbs.  Chocolate Malt America 1.029 350
5.7 1.00 lbs.  Crystal 60L America 1.034 60
8.6 1.50 lbs.  Crystal 80L    1.033 80
17.1 3.00 lbs.  Munich Malt Germany 1.037 8

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Magnum Whole 14.00 51.6 60 min
0.50 oz.  Goldings - E.K. Whole 4.75 2.9 20 min


Extras
Amount Name Type Time
2.00 Unit(s)  Vanilla Beans Spice 14 Days(boil)
0.50 Unit(s)  Bourbon Other 0 Days(fermenter)


Yeast
White Labs WLP002 English Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 17.50   
Water Qts: 0.00 Before Additional Infusions
Water Gal: 0.00 Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 0 0 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
Add 2 vanilla beans after primary fermentaion for 10-14 days.

Add 500ml of Bourbon to the keg, or to the priming bucket before bottling. This is done after the secondary fermentation and vanilla flavor has been added.




Generated with ProMash Brewing Software