Matthew Holderfield - Chimay Blue-ish

A ProMash Recipe Report


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 15.58
Anticipated OG: 1.077 Plato: 18.65
Anticipated SRM: 20.7
Anticipated IBU: 19.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.065 SG 16.00 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: Coarse Grind As Is.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
85.4 13.30 lbs. Pilsener Belgium 75.43 2
6.4 1.00 lbs. Candi Sugar (amber) Generic 99.55 75
3.2 0.50 lbs. CaraMunich Malt Belgium 67.12 75
2.4 0.38 lbs. Aromatic Malt Belgium 73.35 25
1.6 0.25 lbs. Special B Malt Belgian 60.88 120
1.0 0.16 lbs. Chocolate Malt Belgium 60.88 500

Potential represented as Yield, Coarse Grind As Is.

Hops
Amount Name Form Alpha IBU Boil Time
1.25 oz. Hallertauer Whole 4.00 17.9 60 min
0.25 oz. Hallertauer Whole 4.00 1.8 30 min


Yeast
White Labs WLP500 Trappist Ale


Mash Schedule
Mash Type: Single Step
Grain Lbs: 14.58
Water Qts: 18.48 Before Additional Infusions
Water Gal: 4.62 Before Additional Infusions
Qts Water Per Lbs Grain: 1.27 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 152 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 60 Min

Total Mash Volume Gal: 5.79 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



Generated with ProMash Brewing Software