Bridestone Dark and Mysterious
A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| Min OG: | 1.048 | Max OG: | 1.065 | |
| Min IBU: | 25 | Max IBU: | 48 | |
| Min Clr: | 22 | Max Clr: | 60 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (L): | 18.93 | Wort Size (L): | 18.93 |
| Total Grain (kg): | 4.88 | ||
| Anticipated OG: | 1.055 | Plato: | 13.48 |
| Anticipated SRM: | 43.7 | ||
| Anticipated IBU: | 48.1 | ||
| Brewhouse Efficiency: | 69 | % | |
| Wort Boil Time: | 60 | Minutes |
| Pre-Boil Amounts |
| Evaporation Rate: | 15.00 | Percent Per Hour | |
| Pre-Boil Wort Size: | 22.27 | L | |
| Pre-Boil Gravity: | 1.046 | SG | 11.54 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 |
| 82.0 | 4.00 kg. | Pale Malt(2-row) | Great Britain | 1.038 | 3 |
| 3.7 | 0.18 kg. | Black Malt | Belgium | 1.030 | 600 |
| 6.1 | 0.30 kg. | Roasted Barley | Great Britain | 1.029 | 575 |
| 3.1 | 0.15 kg. | Biscuit Malt | Belgium | 1.035 | 24 |
| 3.1 | 0.15 kg. | Crystal 105L | Great Britain | 1.033 | 105 |
| 2.0 | 0.10 kg. | Flaked Oats | America | 1.033 | 2 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 30.05 g. | Northern Brewer | Whole | 7.00 | 32.5 | 60 min |
| 19.84 g. | challenger | Whole | 6.70 | 10.5 | 30 min |
| 39.97 g. | Fuggle | Whole | 4.20 | 5.2 | 10 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: | 4.88 | |
| Water Qts: | 10.77 | Before Additional Infusions |
| Water L: | 10.19 | Before Additional Infusions |
| L Water Per kg Grain: | 2.09 | Before Additional Infusions |
| Rest | Temp | Time |
| Saccharification Rest: | 66 | 90 Min |
| Mash-out Rest: | 72 | 20 Min |
| Sparge: | 82 | 30 Min |
Total Mash Volume L: 13.45 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Generated with ProMash Brewing Software