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BBA v2

137 calories 12.4 g 12 oz
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Beer Stats
Method: BIAB
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.22 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: CHB
Hop Utilization: 99%
Calories: 137 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Sunday December 20th 2020
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Nut Brown

by bptrent

OG: 1.058 FG: 1.017 ABV: 5.3% IBU: 20

1.042
1.008
4.5%
24.6
20.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 42.8%
3 lb Weyermann - Munich Type II (Dark)3 lb Munich Type II (Dark) 37 10 32.1%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 10.7%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 10.7%
3 oz Weyermann - Chocolate Wheat3 oz Chocolate Wheat 34.8 415 2%
2.50 oz American - Chocolate2.5 oz Chocolate 29 350 1.7%
9.34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles (4.5 AA)1 oz Fuggles (4.5 AA) Hops Pellet 4.5 Boil 90 min 19.59 50%
1 oz East Kent Goldings (5 AA)1 oz East Kent Goldings (5 AA) Hops Pellet 4.6 Boil 7 min 5.03 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.50 g Chalk Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
0.42 g Gypsum Water Agt Mash 1 hr.
7.50 ml Lactic acid Water Agt Mash 1 hr.
1.16 g Salt Water Agt Mash 1 hr.
0.50 tsp Diammonium Phosphate (DAP) Water Agt Boil 10 min.
4 oz Maltodextrin Water Agt Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
1 tsp Ascorbic Acid Water Agt Kegging 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.08 psi       Temp: 38 °F       CO2 Level: 2.58 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 250
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.91 gal BIAB Infusion 153 °F 153 °F 60 min
0.5 gal Sparge 160 °F 160 °F 3 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.99 g | 36 qt) 7.64 30.6  
Mash volume with grains (equipment estimates 9.74 g | 39 qt) 8.39 33.5  
Grain absorption losses -1.17 -4.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 6.22 24.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 7.64 30.6
Equipment Profile Used: System Default
"BBA v2" British Brown Ale beer recipe by CHB. BIAB, ABV 4.49%, IBU 24.62, SRM 20.56, Fermentables: (Maris Otter Pale, Munich Type II (Dark), Biscuit, Caramel / Crystal 40L, Chocolate Wheat, Chocolate) Hops: (Fuggles (4.5 AA), East Kent Goldings (5 AA)) Other: (Chalk, Epsom Salt, Gypsum, Lactic acid, Salt, Diammonium Phosphate (DAP), Maltodextrin, Whirlfloc, Ascorbic Acid)
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  • Last Updated: 2021-01-15 18:26 UTC