Hallucinator (AKA Old Floorboards Ale)
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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11-A English & Scottish Strong Ale, Old Ale
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Min OG:
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1.060
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Max OG:
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1.090
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|
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Min IBU:
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30
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Max IBU:
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60
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|
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Min Clr:
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10
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Max Clr:
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25
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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12.50
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|
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Anticipated OG:
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1.074
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Plato:
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17.95
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Anticipated SRM:
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11.3
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|
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Anticipated IBU:
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36.2
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Brewhouse Efficiency:
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77
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%
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|
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Wort Boil Time:
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60
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Minutes
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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: TinsethTinseth Concentration Factor: 1.30
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%
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Amount
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Name
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Origin
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Extract
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SRM
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89.5
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11.19 lbs.
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Pale Ale Malt (2 Row)
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France
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67.21
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2
|
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3.8
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0.48 lbs.
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Cara-Pils Dextrine Malt
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2.42
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2
|
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3.8
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0.48 lbs.
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Crystal 20L
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America
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2.57
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20
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1.9
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0.24 lbs.
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Crystal 80L
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|
1.21
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80
|
|
1.0
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0.12 lbs.
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Chocolate Malt
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America
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0.53
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350
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Extract represented as Points.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.95 oz.
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Northern Brewer
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Whole
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6.90
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21.3
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60 min
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0.48 oz.
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Fuggle
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Whole
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6.10
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9.4
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60 min
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0.36 oz.
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Fuggle
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Whole
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6.10
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5.4
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30 min
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WYeast 1728 Scotish Ale
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Rest
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Temp
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Time
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Acid Rest:
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0
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0 Min
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Protein Rest:
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0
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0 Min
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Intermediate Rest:
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0
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0 Min
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Saccharification Rest:
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154
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0 Min
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Mash-out Rest:
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165
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0 Min
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Sparge:
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0
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0 Min
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All temperature measurements are degrees Fahrenheit.
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Fermented 13 days @ 60°F
Racked
Secondary fermented 17 days @ 60°F
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March 1999 Collaborator Beer
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Generated with ProMash Brewing Software |