St. Arnold Christmas Ale

A ProMash Recipe Report



BJCP Style and Style Guidelines
11-A English & Scottish Strong Ale, Old Ale

Min OG: 1.060 Max OG: 1.090   
Min IBU: 30 Max IBU: 60   
Min Clr: 10 Max Clr: 25  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.88      
Anticipated OG: 1.076 Plato: 18.45
Anticipated SRM: 14.2        
Anticipated IBU: 24.0      
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: 1.065  SG 15.83 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
79.3 11.00 lbs.  Pale Malt(2-row) Belgium 1.037 3
5.9 0.81 lbs.  Munich Malt Belgium 1.038 8
3.2 0.44 lbs.  CaraMunich 40 France 1.034 40
3.2 0.44 lbs.  Special B Malt Belgian 1.030 120
8.6 1.19 lbs.  CaraVienna France 1.035 20

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Perle Pellet 7.20 24.0 30 min
3.00 oz.  Liberty Pellet 4.00 0.0 0 min


Extras
Amount Name Type Time
1.00 Tsp  Irish Moss Fining 15 Min.(boil)


Yeast
White Labs WLP002 English Ale


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 Type: Single Step   
Grain Lbs: 13.88   
Water Qts: 7.88 Before Additional Infusions
Water Gal: 1.97 Before Additional Infusions
Qts Water Per Lbs Grain: 0.57 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 150 60 Min
Mash-out Rest: 170 15 Min
Sparge: 180 45 Min

Total Mash Volume Gal: 3.08 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash Schedule


Notes
1. Single infusion of 150 DegF 2. Boil 90 minutes following hop schedule 3. Ferment at 72 DegF to attain the "Fruity Esters" 4. 3/4 cup corn suger for priming BYO 2005 September p24


Awards
Brew Your Own Magazine 2004 December Page 46



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