Down Town Chuck Brown (American Brown) - Beer Recipe - Brewer's Friend

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Down Town Chuck Brown (American Brown)

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.84 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Saturday July 17th 2021
1.053
1.013
5.3%
26.4
28.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Mecca Grade - Lamonta (American Pale)5.5 lb Lamonta (American Pale) 37 3 50.3%
6.50 oz German - Vienna6.5 oz Vienna 37 4 3.7%
4.25 oz Mecca Grade - Opal 224.25 oz Opal 22 35.6 22 2.4%
3 lb Mecca Grade - Metolius [Munich Style]3 lb Metolius [Munich Style] 35 8.7 27.4%
16 oz Crisp Malting - Pale Chocolate16 oz Pale Chocolate 32.7 220 9.1%
4 oz United Kingdom - Chocolate4 oz United Kingdom - Chocolate 34 425 2.3%
8.25 oz Briess - Special Roast8.25 oz Special Roast 33 40 4.7%
175 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Bravo6 g Bravo Hops Pellet 23 Boil at 211 °F 60 min 17.92 30%
14 g Citiva14 g Citiva Hops Pellet 9.4 Boil at 211 °F 15 min 8.48 70%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Water Agt Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6 oz       Temp: 72 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Open to suggestions:
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.1 16.4  
Mash volume with grains 4.98 19.9  
Grain absorption losses -1.37 -5.5  
Remaining sparge water volume (equipment estimates 4.54 g | 18.2 qt) 4.77 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.84 23.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.84 g | 23.4 qt) 5.5 22  
Total: 8.87 35.5
Equipment Profile Used: System Default
 
Notes

Pantry Brew:
Ingredients on hand decided style. Between bulk buys and getting Lucky a KCBM raffles, I had quality ingredients. The goal is a balanced brown featuring the Crisp Pale Chocolate malt. Bravo for bittering and Citiva at 15 minutes (again, what I had on hand). I don't want that dry hop or late addition hop forward taste in this beer. I want the Citiva to add a little dept and complexity to the meat of this dish. If the meat is perfect it will show off the Pale chocolate malt through out a dry enough finish (no cloying taste allowed) and allow the late addition hop to only enhance the butchers cut. That's the plan. We'll see.

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  • Last Updated: 2021-07-17 06:07 UTC