In looking through my archived email I realized that many of my old ProMash recipes that I thought were lost to time and changing computers live on.
A blog is a better place for these recipes to live—that’s why this post is here.
Pumpkin Beer
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
21-A Spice/Herb/Vegetable, Spice, Herb or Vegetable Beer
Recipe Specifics
----------------
Batch Size (L): 22.71 (6 Gallons) Wort Size (L): 22.71
Total Grain (kg): 5.78
Anticipated OG: 1.057 Plato: 13.96
Anticipated SRM: 12.6
Anticipated IBU: 19.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
55.0 3.18 kg. Pale Malt(2-row) Great Britain 1.038 3
17.1 0.99 kg. Vienna Malt Germany 1.037 3
8.5 0.49 kg. Munich Malt Germany 1.037 8
6.6 0.38 kg. Flaked Oats America 1.033 2
3.9 0.23 kg. Crystal 40L America 1.034 40
3.9 0.23 kg. Special B Malt Belgian 1.030 120
3.5 0.20 kg. Brown Sugar Generic 1.046 4
1.5 0.09 kg. Molasses Generic 1.036 80
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
28.00 g. Goldings - E.K. Pellet 7.50 19.1 30 min.
Yeast
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White Labs WLP002 English Ale
Mash Schedule
-------------
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
1 5 60 154 154 Infuse 173 14.88 2.71
Total Water Qts: 15.72 - After Additional Infusions
Total Water L: 14.88 - After Additional Infusions
Total Mash Volume L: 18.55 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Notes
-----
4g CaCl2.H2O/5gallons of water
revitalized 2 vials WLP 002 at 8:45am day of brew
Mash Temp: 150
Mash pH: 5.38
Mash gravity: 1.085 (95% mash eff)
Preboil pH: 5.31
Preboil Gravity: 1.045 (70% eff)
88mL molassas @ 5min left in boil
200g brown sugar @ 5min left it boilAmerican Amber
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-B American Ale, American Amber Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 22.71 Wort Size (L): 22.71
Total Grain (kg): 5.68
Anticipated OG: 1.054 Plato: 13.31
Anticipated SRM: 11.9
Anticipated IBU: 89.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
44.0 2.50 kg. Pale Malt(2-row) Great Britain 1.038 3
32.0 1.82 kg. Vienna Malt Germany 1.037 3
8.0 0.45 kg. Crystal 75L Great Britian 1.034 75
8.0 0.45 kg. Munich Malt Germany 1.037 8
4.0 0.23 kg. CaraVienne Malt Belgium 1.034 22
4.0 0.23 kg. Flaked Oats America 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
28.00 g. Centennial Pellet 10.50 27.3 30 min.
28.00 g. Simcoe Pellet 13.00 33.7 30 min.
28.00 g. Centennial Pellet 10.50 12.9 10 min.
28.00 g. Simcoe Pellet 13.00 15.9 10 min.
28.00 g. Centennial Pellet 10.50 0.0 0 min.
28.00 g. Simcoe Pellet 13.00 0.0 0 min.
28.00 g. Centennial Pellet 10.50 0.0 Dry Hop
28.00 g. Simcoe Pellet 13.00 0.0 Dry Hop
Yeast
-----
BrewTek CL-50 California Pub Brewery Ale
Mash Schedule
-------------
Mash Name: Fix_40_60_70
Total Grain kg: 5.68
Total Water Qts: 15.00 - Before Additional Infusions
Total Water L: 14.19 - Before Additional Infusions
Tun Thermal Mass: 0.20
Grain Temp: 20.50 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
3 5 60 149 149 Infuse 168 14.19 2.50
Total Water Qts: 15.00 - After Additional Infusions
Total Water L: 14.19 - After Additional Infusions
Total Mash Volume L: 17.99 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.APA
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.38
Anticipated OG: 1.059 Plato: 14.55
Anticipated SRM: 6.3
Anticipated IBU: 39.7
Brewhouse Efficiency: 85 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
41.8 4.75 lbs. Pale Malt(2-row) America 1.036 2
40.7 4.63 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.4 0.50 lbs. Wheat Malt America 1.038 2
8.8 1.00 lbs. Munich Malt(2-row) America 1.035 6
4.4 0.50 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Columbus Pellet 15.00 26.2 60 min.
20.00 g. Centennial Pellet 10.50 8.9 10 min.
10.00 g. Willamette Pellet 5.00 2.1 10 min.
40.00 g. Centennial Pellet 10.50 2.1 1 min.
20.00 g. Willamette Pellet 5.00 0.5 1 min.
40.00 g. Centennial Pellet 10.50 0.0 Dry Hop
15.00 g. Willamette Pellet 5.00 0.0 Dry Hop
Yeast
-----
White Labs WLP002 English Ale
Water Profile
-------------
Profile: Longmont
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 11.0 ppm
Sulfate(SO4): 3.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 12.2 ppm
pH: 6.60
Mash Schedule
-------------
Mash Name:
Total Grain Lbs: 11.38
Total Water Qts: 16.49 - Before Additional Infusions
Total Water Gal: 4.12 - Before Additional Infusions
Tun Thermal Mass: 0.20
Grain Temp: 68.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 5 60 151 151 Infuse 168 16.49 1.45
Total Water Qts: 16.49 - After Additional Infusions
Total Water Gal: 4.12 - After Additional Infusions
Total Mash Volume Gal: 5.03 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Notes
-----
.5tsp CaSO4 and .25tsp CaCl2 in mash
Mashed in High and then low (156 then
148 then 151ish took about 10 min to correct)
Mash pH ~5.2
.5tsp CaSO4
in Boil
Pitched active 2L starter
Complete fermentation in 3 days
dry hopped after 3 days
Let sit on dry hops 7 days swirling every other day.
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