#50 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): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 31.00      
Anticipated OG: 1.082 Plato: 19.77
Anticipated SRM: 37.8        
Anticipated IBU: 64.5      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
71.0 22.00 lbs.  Pale Malt(2-row) America 1.036 2
6.5 2.00 lbs.  Chocolate Malt America 1.029 350
6.5 2.00 lbs.  Crystal 60L America 1.034 60
9.7 3.00 lbs.  Crystal 80L    1.033 80
6.5 2.00 lbs.  Munich Malt (2 Row) France 1.038 7

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Magnum Pellet 14.40 61.1 60 min
1.00 oz.  Goldings - E.K. Pellet 4.75 3.4 20 min


Yeast
White Labs WLP002 English Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 31.00   
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
700ml bottle of bourbon and 6TSP of Vanilla Extract put in at kegging.




Generated with ProMash Brewing Software