Gordon's Avant Garde
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.045 SG | Maximum OG: | 1.060 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.015 SG |
| Minimum IBU: | 30 IBU | Maximum IBU: | 45 IBU |
| Minimum Color: | 5.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.72 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.044 SG | Expected OG: | 1.060 SG |
| Expected FG: | 1.011 SG | Apparent Attenuation: | 81.4 % |
| Expected ABV: | 6.5 % | Expected ABW: | 5.1 % |
| Expected IBU (using Tinseth): | 51.8 IBU | Expected Color (using Morey): | 9.9 SRM |
| BU:GU ratio: | 0.87 | Approx Color: | |
| Mash Efficiency: | 70.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 70 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 11lb 0oz | 74.9 % | 6.5 | In Mash/Steeped |
| US Vienna Malt | 1lb 0oz | 6.8 % | 0.5 | In Mash/Steeped |
| US Caramel 40L Malt | 13.00 oz | 5.5 % | 4.8 | In Mash/Steeped |
| UK Wheat Malt | 9.00 oz | 3.8 % | 0.2 | In Mash/Steeped |
| US Caramel 80L Malt | 5.00 oz | 2.1 % | 3.7 | In Mash/Steeped |
| Sugar - White Sugar/Sucrose | 1lb 0oz | 6.8 % | 0.0 | Start Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Amarillo | 8.0 % | 1.02 oz | 20.9 | Loose Whole Hops | First Wort Hopped |
| US Columbus(Tomahawk) | 14.0 % | 0.51 oz | 11.1 | Loose Whole Hops | 20 Min From End |
| US Columbus(Tomahawk) | 14.0 % | 0.51 oz | 9.1 | Loose Whole Hops | 15 Min From End |
| US Columbus(Tomahawk) | 14.0 % | 0.51 oz | 6.6 | Loose Whole Hops | 10 Min From End |
| US Simcoe | 12.0 % | 0.51 oz | 3.1 | Loose Whole Hops | 5 Min From End |
| US Amarillo | 8.0 % | 1.02 oz | 0.9 | Loose Whole Hops | 1 Min From End |
| US Simcoe | 12.0 % | 0.51 oz | 0.0 | Loose Whole Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Recipe Notes |
|
Put sugar in after hot break. 1 tsp cc in mash |