East Kingston India Pale Ale

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: 30 Max IBU: 60   
Min Clr: 8 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 15.50 Wort Size (Gal): 15.50
Total Grain (Lbs): 40.00      
Anticipated OG: 1.080 Plato: 19.4
Anticipated SRM: 11.2        
Anticipated IBU: 91.1      
Brewhouse Efficiency: 77  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 20.00  Gal   
Pre-Boil Gravity: 1.062  SG 15.3 Plato


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
62.5 25.00 lbs.  Pale Malt(2-row) Belgium 1.037 3
15.0 6.00 lbs.  Dark Brown Sugar    1.048 20
12.5 5.00 lbs.  Vienna Malt Germany 1.037 3
5.0 2.00 lbs.  Crystal 40L America 1.034 40
5.0 2.00 lbs.  Wheat Malt Germany 1.039 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
5.00 oz.  North Down Northern Brewer Whole 7.50 51.7 90 min
5.00 oz.  North Down Northern Brewer Whole 7.50 24.0 30 min
2.00 oz.  North Down Northern Brewer Whole 8.00 5.4 15 min
6.00 oz.  North Down Northern Brewer Whole 8.00 10.0 2 min


Yeast
EasYeast British Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 34.00   
Water Qts: 37.40 Before Additional Infusions
Water Gal: 9.35 Before Additional Infusions
Qts Water Per Lbs Grain: 1.10 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 154 90 Min
Mash-out Rest: 168 10 Min
Sparge: 170 70 Min

Total Mash Volume Gal: 12.18 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash Schedule


Notes
I Dry Hopped each 5 gallon serving keg with 6 ounces of hops at 2 ounces per variety (Perle, Northdown, Santiam)




Generated with ProMash Brewing Software