1L & 1M (Maple Brown ale)

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Monday March 13th 2023
1.061
1.015
6.0%
8.8
21.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Rahr - Standard 2-Row16 lb Standard 2-Row 36.8 1.8 68.1%
1 lb Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L 35.4 60 4.3%
1 lb Briess - Special Roast1 lb Special Roast 33 40 4.3%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 4.3%
1 lb Brown Malt1 lb Brown Malt 34 90.36 4.3%
1 lb Thomas Fawcett - Pale Chocolate Malt1 lb Pale Chocolate Malt 32.2 230 4.3%
2.50 lb Maple Syrup2.5 lb Maple Syrup 29.8 0 10.6%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 8.82 100%
1 oz / $ 0.00
 
Yeast
Omega Yeast Labs - British Ale VIII OYL-016
Amount:
2 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Plato's Fools Brewery
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"1L & 1M (Maple Brown ale)" British Brown Ale beer recipe by Brewer #196412. All Grain, ABV 5.96%, IBU 8.82, SRM 21.15, Fermentables: (Standard 2-Row, Caramel Malt - 60L, Special Roast, Victory Malt, Brown Malt, Pale Chocolate Malt, Maple Syrup) Hops: (Fuggles)
View Count: 816
Brew Count: 0
Last Updated: 2023-03-13 19:40 UTC

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