Bridestone Duir Quert
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): | 18.93 | Wort Size (L): | 18.93 |
| Total Grain (kg): | 4.50 | ||
| Anticipated OG: | 1.056 | Plato: | 13.84 |
| Anticipated SRM: | 6.0 | ||
| Anticipated IBU: | 36.1 | ||
| Brewhouse Efficiency: | 75 | % | |
| 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: | 1.048 | SG | 11.84 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
Additional Utilization Used For First Wort Hops: -10 %
| Grain/Extract/Sugar |
| % | Amount | Name | Origin | Potential | SRM |
| 72.2 | 3.25 kg. | Pale Malt(2-row) | Great Britain | 1.038 | 3 |
| 27.8 | 1.25 kg. | Munich Malt | Great Britain | 1.037 | 6 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 20.00 g. | Fuggle | Whole | 3.80 | 10.5 | First WH |
| 50.00 g. | Styrian Goldings | Whole | 3.10 | 21.4 | First WH |
| 45.00 g. | Styrian Goldings | Whole | 3.10 | 4.3 | 10 min |
| 20.00 g. | Styrian Goldings | Whole | 3.10 | 0.0 | 0 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: | 4.50 | |
| Water Qts: | 9.93 | Before Additional Infusions |
| Water L: | 9.40 | Before Additional Infusions |
| L Water Per kg Grain: | 2.09 | Before Additional Infusions |
| Rest | Temp | Time |
| Saccharification Rest: | 67 | 90 Min |
| Mash-out Rest: | 72 | 20 Min |
| Sparge: | 82 | 60 Min |
Total Mash Volume L: 12.40 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Generated with ProMash Brewing Software