Downtown Brown - Beer Recipe - Brewer's Friend

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Downtown Brown

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 37.74 liters
Post Boil Size: 30.24 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Thursday July 15th 2021
1.051
1.011
5.3%
27.9
10.8
5.3
42.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Gladfield - Pilsner Malt3 kg Pilsner Malt $ 3.40 / kg
$ 10.20 		37.7 1.93 57.1%
0.50 kg Gladfield - Vienna Malt0.5 kg Vienna Malt 37.4 3.45 9.5%
0.50 kg Gladfield - Munich Malt0.5 kg Munich Malt 36.8 7.87 9.5%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.5%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 9.5%
0.10 kg Gladfield - Light Chocolate Malt0.1 kg Light Chocolate Malt - (late mash tun addition) 32.7 355 1.9%
0.15 kg Gladfield - Sour Grapes Malt Acid0.15 kg Sour Grapes Malt Acid 12.4 2.03 2.9%
5.25 kg / $ 10.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 13 Boil 60 min 23.3 33.3%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 10 min 4.55 66.7%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
2.25 g Wyeast - Beer Nutrient Other Boil 15 min.
2 g Table Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
$ 25.00 / each
$ 25.00
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
18.3 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 290 B cells required
Mangrove Jack - Hophead M66
Amount:
1 Each
Cost:
$ 6.80 / each
$ 6.80
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18.3 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 290 B cells required
$ 31.80 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.47 bar       Temp: 20 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 10 20 85 70 100
Calcuim PPm 50-75
Magnisium ...0-30
Alkalinity as of CaCo3 80-150
Sufate ppm 50-150
Chloride ppm 50-100
Sodium ppm <100
Residual Alkalinity 30-90
Color 12-22
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 68 °C 67 °C 60 min
25 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains 19.2
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 22.2 L) 28.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 37.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 30.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30.2 L) 23
Total: 43.9  
Equipment Profile Used: System Default
 
Notes

A Wisconsin staple, this English nut brown ale clone is likely more authentic with London ale yeast- but the Denny's favorite 50 yeast makes the mouthfeel more rich without being sweet.

For dry yeast, S04 or nottingham at 62-64 degrees would work.

https://newglarusbrewing.com/beers/ourbeers/beer/fat-squirrel

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-07-22 23:19 UTC
  • Snapshot Created: 2021-07-15 20:43 UTC
  • Link To Parent Recipe