3 replies to this topic

[armagh]

Had some of this on tap last weekend in Boston. Made by a tenant brewer named Dann Paquette under the name of Pretty Things. Emailed the brewer and need to figure out a way to scale this to 5 gal. Any recipe gurus w/ software lend a hand? Dann said he routinely pitches multiple yeasts. This is one of the best - if not the best - brown ale I've had. This is what he sent.

Fawcett Pale Malt: 71%
Crystal 75: 10%
Malted Oats: 4%
Torrefied Wheat: 4%
Black Malt: 1.5%
Brown Malt: 1.5%

There's a dark liquid brewing sugar we import from Yorkshire in this beer, but it's in such small quantity on a home scale it's not worth trying to replicate.

OG 15 Plato
IBU 37 from Fuggles

40% West Yorkshire Ale Yeast
30% Whitbread Ale Yeast
30% K-97 German Ale Yeast

Thanks in advance.

[MtnBrewer]

Those percentages don't add up to 100%. Here's what I came up with though. Sorry about the formatting. ProMash sucks at getting columns to line up properly.

St. Botolph's Brown clone

A ProMash Recipe Report

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

Batch Size (Gal):		 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs):	 11.04
Anticipated OG:		 1.061 Plato:			 15.00
Anticipated SRM:		 21.1
Anticipated IBU:		 35.5
Brewhouse Efficiency:	 75 %
Wort Boil Time:			 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:	 1.15 Gallons Per Hour
Pre-Boil Wort Size: 6.15 Gal
Pre-Boil Gravity:	 1.050 SG		 12.31 Plato


Grain/Extract/Sugar

%	 Amount	 Name						 Origin	 Potential SRM
-----------------------------------------------------------------------------
77.2	 8.52 lbs. Pale Malt(2-row)			 Great Britain 1.038	 3
10.9	 1.20 lbs. Crystal 75L				 Great Britian 1.034	 75
4.3	 0.48 lbs. Oats (malted)				 Great Britain 1.030	 2
4.3	 0.48 lbs. Torrified Wheat							 1.036	 1
1.6	 0.18 lbs. Black Malt				 Belgium	 1.030 600
1.6	 0.18 lbs. Brown Malt				 Great Britain 1.032	 70

Potential represented as SG per pound per gallon.


Hops

Amount	 Name							 Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Fuggle						 Whole 5.00 35.5 60 min.


Yeast
-----




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

Mash Name:

Total Grain Lbs: 11.04
Total Water Qts: 13.80 - Before Additional Infusions
Total Water Gal: 3.45 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp:	 65.00 F


					 Step Rest Start Stop Heat	 Infuse Infuse Infuse
Step Name		 Time Time Temp Temp Type	 Temp	 Amount Ratio
---------------------------------------------------------------------------------


Total Water Qts:		 0.00 - After Additional Infusions
Total Water Gal:		 0.00 - After Additional Infusions
Total Mash Volume Gal:	 0.00 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Notes
-----

Fermented with yeast blend consisting of: 40% West Yorkshire ale yeast, 30%
Whitbread ale yeast and 30% K-97 German ale yeast.

[armagh]

Thanks. I noticed when doing it by hand it didn't equal 100%.

[cavman]

The sugar would partly explain that, more likely he typoed. Dann is a good guy and a very good brewer.