2015 - 4/2 - Southern English Brown v3 - Beer Recipe - Brewer's Friend

2015 - 4/2 - Southern English Brown v3

181 calories 17.5 g
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Beer Stats
Method: All Grain
Style: Southern English Brown
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Dr. Sherlock
Calories: 181 calories (Per )
Carbs: 17.5 g (Per )
Created: Tuesday March 10th 2015
1.055
1.012
5.7%
15.4
28.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 78.7%
12 oz American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L 33 120 4.9%
1.50 lb Belgian - Biscuit1.5 lb Biscuit 35 23 9.8%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 6.6%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Columbus0.3 oz Columbus Hops Pellet 15 Boil 60 min 14.79 60%
0.20 oz Willamette0.2 oz Willamette Hops Pellet 4.5 Boil 5 min 0.59 40%
0.50 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 231 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Total mash water needed 8.74
Strike water volume at mash thickness of 1.5 qt/lb 5.91
Remaining sparge water volume 2.83
Grain absorption losses -1.97
Mash Lauter Tun dead space -0.25
Amount going into kettle 6.52
Boil off losses -1
Hops absorption losses -0.02
Amount going into fermentor 5.5
Total: 8.74
Mash Chemistry and Brewing Water Calculator
 
Notes

Use Conan Yeast

This beer is smooth and amazing. Would brew again. The only negative is that it is a little more black than brown.

View Count: 813
Brew Count: 0
Last Updated: 2016-04-15 18:06 UTC

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