Burning Season Brown Ale - Beer Recipe - Brewer's Friend

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Burning Season Brown Ale

182 calories 19.8 g 12 oz
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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 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Sunday August 29th 2021
1.055
1.015
5.4%
13.3
17.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb United Kingdom - Crystal 60L0.75 lb Crystal 60L 34 60 6.3%
0.75 lb United Kingdom - Crystal 90L0.75 lb Crystal 90L 33 90 6.3%
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 84%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 2.1%
2.40 oz United Kingdom - Chocolate2.4 oz Chocolate 34 425 1.3%
11.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Valley Hops - Fuggle0.25 oz Fuggle Hops Plug 5.5 Boil 60 min 4.05 25%
0.50 oz Goldings - E.K.0.5 oz Goldings - E.K. Hops Plug 4.2 Boil 60 min 6.18 50%
0.25 oz Yakima Valley Hops - Fuggle0.25 oz Fuggle Hops Plug 5.5 Boil 30 min 3.11 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.4 qt Saccharification Rest Infusion -- 154 °F 90 min
Mash Out Infusion -- 168 °F 10 min
Sparge Infusion -- 170 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.21 20.8  
Mash volume with grains 6.16 24.6  
Grain absorption losses -1.49 -6  
Remaining sparge water volume (equipment estimates 4.44 g | 17.8 qt) 3.53 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.91 g | 31.7 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.74 35
Equipment Profile Used: System Default
 
Notes

When sparging bring 5 gallons into the boil kettle and stop sparge. Boil the 5 gallons of wort for 15 minutes to get good carmelazation stiring often. Then finish the sparge.

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  • Last Updated: 2021-09-01 20:24 UTC