Has anyone got this recipe? I lost the promash file and can't find the post. Anyone? Bueller?
Edit: Ok I found the original post, I guess I was tired last night. Here it is in case anyone missed it last time.
ProMash Brewing Session Printout
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Head Brewer: Dr Scott Lothamer
Asst Brewer:
Recipe:
ProMash Brewing Session - Recipe Details Printout
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Recipe Specifics
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Batch Size (GAL): 10.50 Wort Size (GAL): 10.50
Total Grain (LBS): 20.25
Anticipated OG: 1.050 Plato: 12.49
Anticipated SRM: 30.8
Anticipated IBU: 40.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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75.3 15.25 lbs. Pale Malt(2-row) America 1.036 2
8.6 1.75 lbs. Flaked Oats America 1.033 2
4.9 1.00 lbs. Munich Malt(2-row) America 1.035 6
1.2 0.25 lbs. Special B Malt Belgian 1.030 120
4.9 1.00 lbs. Roasted Barley America 1.028 450
4.9 1.00 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.00 oz. Galena Pellet 11.80 25.3 90 min.
0.25 oz. Magnum Pellet 13.60 6.8 60 min.
1.75 oz. Willamette Pellet 4.90 8.5 15 min.
Yeast
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WLP-001
Mash Schedule
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Mash Type: double Step
Heat Type: Direct
Qts Water Per LBS Grain: 1.12 Total Qts: 22.76
Grain Temp: 67 F
Dough In Temp: 144 Time: 25
Saccharification Rest Temp: 156 Time: 35
Mash-out Rest Temp: 165 Time: 10
Sparge Temp: 170 Time: 60
Runnings Stopped At: 1.010 SG 2.56 Plato
Fermentation Specifics
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Primary Temperature: 68 degrees F
Add coconut extract at bottling time: 3 drops/12oz bottle