les Deux Anges A ProMash Recipe Report Recipe Specifics Batch Size (Gal): 5.00 Wort Size (Gal): 4.00 Total Grain (Lbs): 14.31       Anticipated OG: 1.080 Plato: 19.34 Anticipated SRM: 11.8         Anticipated IBU: 23.0       Brewhouse Efficiency: 30  %    Wort Boil Time: 60  Minutes    Grain/Extract/Sugar % Amount Name Origin Potential SRM 60.3 8.63 lbs.  Pilsner LME Germany 1.037 2 14.0 2.00 lbs.  Pilsener Germany 1.038 2 13.1 1.88 lbs.  Munich Malt (2 Row) France 1.038 7 3.9 0.56 lbs.  Aromatic Malt Belgium 1.036 25 3.1 0.44 lbs.  CaraVienna France 1.035 20 1.7 0.25 lbs.  Biscuit Malt Belgium 1.035 24 0.4 0.06 lbs.  Black Malt Belgium 1.030 600 3.5 0.50 lbs.  Candi Sugar (clear) Generic 1.046 1 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time 0.35 oz.  Magnum Pellet 13.60 18.8 60 min 2.00 oz.  Strisselspalt Whole 1.75 4.2 20 min Extras Amount Name Type Time 1.00 Unit(s)  Whirlfloc Fining 10 Min.(boil) Yeast White Labs WLP003 German Ale III Mash Schedule Mash Type: Multi Step    Grain Lbs: 5.19    Water Qts: 5.59 Before Additional Infusions Water Gal: 1.40 Before Additional Infusions Qts Water Per Lbs Grain: 1.08 Before Additional Infusions Rest Temp Time Acid Rest: 0 0 Min Protein Rest: 0 0 Min Intermediate Rest: 143 30 Min Saccharification Rest: 155 60 Min Mash-out Rest: 166 20 Min Sparge: 168 10 Min Total Mash Volume Gal: 1.81 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit. Notes Mash grains according to schedule and bring runnings and sugar to a boil. Add bittering hops and boil 40 minutes. Add aroma hops and boil 10 more minutes. Add Whirlfloc and LME and boil last 10 minutes. Chill and top up to full volume. Pitch yeast and ferment at 66-68 deg F. Rack to secondary and slowly lower tempurature to 32-35 deg F. Age for 3-4 weeks. Carbonate to 2.4 volumes CO2 Generated with ProMash Brewing Software