Falcon Noel Douze
A ProMash Recipe Report
BJCP Style and Style Guidelines
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16-E Belgian & French Ale, Belgian Specialty Ale
Min OG: 1.040 Max OG: 1.070
Min IBU: 20 Max IBU: 40
Min Clr: 3 Max Clr: 8 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.27
Anticipated OG: 1.074 Plato: 17.86
Anticipated SRM: 22.9
Anticipated IBU: 31.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.063 SG 15.33 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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82.9 11.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
2.8 0.38 lbs. Pale Chocolate 1.030 200
2.8 0.38 lbs. Crystal 105L Great Britain 1.033 105
2.8 0.38 lbs. Crystal 55L Great Britian 1.034 55
2.8 0.38 lbs. Scottish Crystal 1.030 80
1.9 0.25 lbs. Aromatic Malt Belgium 1.036 25
1.9 0.25 lbs. French Kilned Coffee Malt 1.030 150
2.1 0.27 lbs. Roasted Rye France 1.030 95
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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0.40 oz. Magnum Pellet 14.50 25.6 60 min.
0.50 oz. Styrian Goldings Pellet 4.50 3.3 20 min.
0.33 oz. Goldings - E.K. Pellet 4.75 1.2 5 min.
0.33 oz. Czech Saaz Pellet 3.90 1.0 5 min.
Yeast
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Single infusion mash, target rest tem 154 F. After 60 minutes, mash out at 168 F.
| Attachment | Size |
|---|---|
 Falcon Noel Douze 5 gal.rec | 31.12 KB |
| Falcon Noel Douze.rec | 31.12 KB |