Ballantine IPA Project Beer

A ProMash Recipe Report



BJCP Style and Style Guidelines
07-0 India Pale Ale, India Pale Ale

Min OG: 1.050 Max OG: 1.075   
Min IBU: 40 Max IBU: 60   
Min Clr: 8 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 21.00 Wort Size (Gal): 21.00
Total Grain (Lbs): 52.50      
Anticipated OG: 1.075 Plato: 18.1
Anticipated SRM: 8.0        
Anticipated IBU: 71.2      
Brewhouse Efficiency: 80  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 27.10  Gal   
Pre-Boil Gravity: 1.058  SG 14.2 Plato


Formulas Used
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: Daniels

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
72.7 38.18 lbs.  Pale Malt(6-row) America 1.035 2
14.5 7.64 lbs.  Flaked Corn (Maize) America 1.040 1
7.3 3.82 lbs.  Corn Sugar    1.047 0
5.5 2.86 lbs.  Crystal 60L America 1.034 60

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
5.73 oz.  Bullion Pellet 7.60 41.0 90 min
5.73 oz.  Cluster Whole 7.00 24.2 30 min
3.82 oz.  Czech Saaz Whole 3.28 2.0 2 min
7.64 oz.  Czech Saaz Whole 3.28 4.0 Dry Hop


Yeast
Lallemand Nottingham


Water Profile
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 48.68   
Water Qts: 73.02 Before Additional Infusions
Water Gal: 18.25 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 148 90 Min
Mash-out Rest: 170 10 Min
Sparge: 180 40 Min

Total Mash Volume Gal: 22.31 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash Schedule


Notes
Upon racking to the kegs, add .25 ounce of med American toasted oak chips per keg, carbonate and let it age at cellar temps for 1 year. Then stand back and wait for Nirvana in the glass.




Generated with ProMash Brewing Software