Tom Byrns 3rd Place
Belgian 05
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
19-E
Belgian & French Ale, Belgian Specialty Ale
Min OG: 1.040 Max OG:
1.070
Min IBU: 20 Max IBU:
40
Min Clr: 3
Max Clr:
8 Color
in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal):
5.00 Wort
Size (Gal): 5.00
Total Grain (Lbs):
19.13
Anticipated OG:
1.109 Plato: 25.7
Anticipated SRM:
30.5
Anticipated IBU:
33.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate:
15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88
Gal
Pre-Boil Gravity:
1.093 SG 22.13 Plato
Formulas Used
-------------
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 %
Grain/Extract/Sugar
% Amount
Name
Origin Potential SRM
-----------------------------------------------------------------------------
83.7 16.00 lbs. Pilsener
2.6 0.50 lbs. CaraMunich
Malt
1.3 0.25 lbs. Aromatic Malt
1.3 0.25 lbs. Biscuit Malt
0.7 0.13 lbs. Chocolate Malt
2.6 0.50 lbs. Honey Malt
2.6 0.50 lbs. White Wheat
5.2 1.00 lbs. Candi
Sugar (dark) Generic 1.046
275
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU
Boil Time
-----------------------------------------------------------------------------
0.50 oz. Wye
Challenger Pellet 7.50 14.3
60 min.
0.75 oz. Styrian Goldings
Pellet 5.25 15.0
60 min.
0.50 oz. Styrian Goldings
Pellet 5.25 2.7 15 min.
0.50 oz. Styrian Goldings
Whole 5.25 1.8 10 min.
Yeast
-----
White Labs WLP575 Belgian blend
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Name: Mashing
Total Grain Lbs:
18.13
Total Water Qts: 18.13 - Before Additional Infusions
Total Water Gal:
4.53 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp:
86.00 F
Step Rest Start
Stop Heat Infuse
Infuse Infuse
Step Name
Time Time Temp
Temp Type Temp
Amount Ratio
---------------------------------------------------------------------------------
main mash 5 90
152 152 Infuse
165 18.13 1.00
mash out 5 10
152 169 Infuse
210 0.00
1.00
Total Water Qts: 18.13 - After Additional Infusions
Total Water Gal:
4.53 - After Additional Infusions
Total Mash Volume Gal:
5.98 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Notes
-----
OG was 1082
FG was 1018 bottled 10/23/05