Bridestone Best Bitter
A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| Min OG: | 1.040 | Max OG: | 1.048 | |
| Min IBU: | 25 | Max IBU: | 40 | |
| Min Clr: | 5 | Max Clr: | 16 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (L): | 22.40 | Wort Size (L): | 22.40 |
| Total Grain (kg): | 3.94 | ||
| Anticipated OG: | 1.043 | Plato: | 10.68 |
| Anticipated SRM: | 10.9 | ||
| Anticipated IBU: | 32.8 | ||
| Brewhouse Efficiency: | 75 | % | |
| Wort Boil Time: | 60 | Minutes |
| Pre-Boil Amounts |
| Evaporation Rate: | 15.00 | Percent Per Hour | |
| Pre-Boil Wort Size: | 26.35 | L | |
| Pre-Boil Gravity: | 1.036 | SG | 9.13 Plato |
| Formulas 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
| Grain/Extract/Sugar |
| % | Amount | Name | Origin | Potential | SRM |
| 0.8 | 0.03 kg. | Roasted Barley | Great Britain | 1.029 | 575 |
| 86.4 | 3.40 kg. | Pale Malt(2-row) | Great Britain | 1.038 | 3 |
| 2.5 | 0.10 kg. | Biscuit Malt | Belgium | 1.035 | 24 |
| 4.6 | 0.18 kg. | Crystal 105L | Great Britain | 1.033 | 105 |
| 5.7 | 0.22 kg. | Cane Sugar | Generic | 1.046 | 0 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 33.00 g. | challenger | Whole | 6.70 | 29.5 | 60 min |
| 30.00 g. | Fuggle | Whole | 5.00 | 3.3 | 5 min |
| Yeast |
| 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 kg: | 3.71 | |
| Water Qts: | 8.13 | Before Additional Infusions |
| Water L: | 7.69 | Before Additional Infusions |
| L Water Per kg Grain: | 2.07 | Before Additional Infusions |
| Rest | Temp | Time |
| Saccharification Rest: | 66 | 90 Min |
| Mash-out Rest: | 72 | 20 Min |
| Sparge: | 80 | 30 Min |
Total Mash Volume L: 10.17 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Generated with ProMash Brewing Software