East Kingston September Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
13-A Stout, Dry Stout

Min OG: 1.036 Max OG: 1.050   
Min IBU: 30 Max IBU: 45   
Min Clr: 25 Max Clr: 48  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 16.00 Wort Size (Gal): 16.00
Total Grain (Lbs): 26.00      
Anticipated OG: 1.043 Plato: 10.6
Anticipated SRM: 33.7        
Anticipated IBU: 46.0      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 90  Minutes   

Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 20.65  Gal   
Pre-Boil Gravity: 1.033  SG 8.3 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: Rager

% Amount Name Origin Potential SRM
80.8 21.00 lbs.  Pale Malt (2Row) Germany 1.036 3
9.6 2.50 lbs.  Flaked Barley America 1.032 2
9.6 2.50 lbs.  Roasted Barley UK 1.029 575

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
3.50 oz.  Bullion Whole 9.40 46.0 60 min

WYeast 1028 London Ale Yeast

Mash Schedule
Mash Type: Single Step   
Grain Lbs: 26.00   
Water Qts: 39.00 Before Additional Infusions
Water Gal: 9.75 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 150 90 Min
Mash-out Rest: 168 10 Min
Sparge: 170 70 Min

Total Mash Volume Gal: 11.91 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash Schedule

Generated with ProMash Brewing Software