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Reaper's Mild
  • scoobscoob
    Posts: 16,617
    Reapers Mild

    BJCP Style and Style Guidelines
    -------------------------------

    08-A English Pale Ale, Standard/Ordinary Bitter

    Min OG: 1.032 Max OG: 1.040
    Min IBU: 25 Max IBU: 35
    Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond

    Recipe Specifics
    ----------------

    Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
    Total Grain (Lbs): 7.31
    Anticipated OG: 1.035 Plato: 8.78
    Anticipated SRM: 19.1
    Anticipated IBU: 20.4
    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: 1.030 SG 7.49 Plato



    Grain/Extract/Sugar

    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    65.0 4.75 lbs. Pale Malt(2-row) America 1.036 2
    10.3 0.75 lbs. Victory Malt America 1.034 25
    20.5 1.50 lbs. Crystal 60L America 1.034 60
    4.3 0.31 lbs. Chocolate Malt America 1.029 350

    Potential represented as SG per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    1.00 oz. Fuggle Whole 4.30 15.7 45 min.
    1.00 oz. Fuggle Whole 4.30 4.7 15 min.


    Yeast
    -----

    Danstar Nottingham or Wyeast 1968 English ale


    Mash Schedule
    -------------

    Mash Type: Single Step

    Grain Lbs: 7.31
    Water Qts: 10.97 - Before Additional Infusions
    Water Gal: 2.74 - Before Additional Infusions

    Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

    Saccharification Rest Temp : 156 Time: 60
    Mash-out Rest Temp : 212 Time: 10
    Sparge Temp : 170 Time: 10


    Total Mash Volume Gal: 3.33 - Dough-In Infusion Only

    All temperature measurements are degrees Fahrenheit.




    Jesus didn't wear pants