Wed May 26, 2010 6:10 am
I just listened to the recipe again cause I was curious as well. Here's what I got:
Captain Lawrence Smoked Porter
A ProMash Recipe Report
Recipe Specifics
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Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (kg): 7.45
Anticipated OG: 1.068 Plato: 16.55
Anticipated SRM: 37.2
Anticipated IBU: 35.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 70 Minutes
Pre-Boil Amounts
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Evaporation Rate: 1.10 Gallons Per Hour
Pre-Boil Wort Size: 7.28 Gal
Pre-Boil Gravity: 1.056 SG 13.77 Plato
Formulas Used
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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 %
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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57.7 4.30 kg. Pale Malt(2-row) America 1.036 2
19.5 1.45 kg. Smoked(Bamberg) Germany 1.037 9
9.0 0.67 kg. Crystal 80L 1.033 80
9.0 0.67 kg. Munich Malt(dark) America 1.033 20
4.0 0.30 kg. Carafa Special Germany 1.030 600
0.8 0.06 kg. Chocolate Malt Great Britain 1.034 475
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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12.50 g. Summit Pellet 18.50 28.6 First WH
43.88 g. Crystal Pellet 3.25 6.4 20 min.
Yeast
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WYeast 1056 Amercan Ale/Chico
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 16.42
Water Qts: 22.00 - Before Additional Infusions
Water Gal: 5.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.34 - 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: 6.81 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.