Wild Fields Pine Mountain Monolith Brown Ale

181 calories 18.2 g
Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Ryan and Jacque Fields
Calories: 181 calories (Per )
Carbs: 18.2 g (Per )
Created Saturday December 31st 2022
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 69.9%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 8.7%
1 lb Weyermann - Caramunich Type 31 lb Caramunich Type 3 34 57 8.7%
14 oz Briess - Brewers Oat Flakes / Flaked oats14 oz Brewers Oat Flakes / Flaked oats 32.2 2.5 7.7%
6 oz United Kingdom - Pale Chocolate6 oz Pale Chocolate 33 207 3.3%
3 oz American - Chocolate3 oz Chocolate 29 350 1.6%
11.44 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 90 min 13.14 42.9%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 6.29 28.6%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 195 °F 20 min 2.25 28.6%
3.50 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Mash 0 min.
1 tsp Gypsum Water Agt Mash 0 min.
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
White Labs - California Ale Yeast WLP001
1 Each
Attenuation (avg):
Optimum Temp:
68 - 73 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.52 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Mill the grains and mash at 154°F (68°C) for 45 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex; add whirlpool hops when the wort temperature has dropped to about 195°F (91°C) and steep for 20 minutes. Chill the wort to about 66°F (19°C), aerate, and pitch the yeast. Ferment at 68°F (20°C). When fermentation is complete, crash, package, and carbonate to about 2.6 volumes of CO2.

Water: If you use Bru’n Water, use the Brown Full water profile. At Wild Fields, we use a blend of carbon-filtered city water (high in bicarbonate) and reverse-osmosis (RO) water. We add a small amount of gypsum and calcium chloride to the mash.
Mash: We target a thickness of 1.2 quarts/pound (2.5 liters/kilo).
pH: Our target mash pH for this beer is 5.4, with a target knockout pH of 5.3.
Clarity: We use kettle finings toward the end of the boil and Biofine before packaging.

View Count: 95
Brew Count: 0
Last Updated: 2022-12-31 21:26 UTC

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