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Beer City, USA Brown Ale

193 calories 21.8 g 12 oz
Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: HG Brewing
Calories: 193 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created Wednesday April 9th 2014
1.058
1.017
5.3%
39.8
29.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 72.3%
0.75 lb United Kingdom - Coffee Malt0.75 lb Coffee Malt 36 150 6.4%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.3%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.3%
0.50 lb American - Victory0.5 lb Victory 34 28 4.3%
8 oz American - Chocolate8 oz Chocolate 29 350 4.3%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 4.3%
11.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.84 oz Galena0.84 oz Galena Hops Pellet 13 Boil 60 min 36.79 45.7%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 3.02 54.3%
1.84 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4 gal Heat 4 gallons of mash water to 180 degrees before doughing in. Target mash temp is 155 degrees. Mash for one hour. -- 155 °F 60 min
4 gal Heat 4 gallons of sparge water to 178 degrees, fly sparge for one hour, collect 6 gallons of wort pre-boil Fly Sparge 178 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 tsp Gypsum Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin (optional) Fining Secondary --
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       CO2 Level: 2.4 Volumes
 
Target Water Profile
Tasty McDole's Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 20 50 50 275 150
Using the water provided, add salts to achieve the above water profile (ideal for a Brown Ale). Basically 3.5 tsp. Gypsum will suffice.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.79 35.2  
Strike water volume at mash thickness of 1.5 qt/lb 4.41 17.6  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.07 28.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.07 -0.3  
Amount going into fermentor 5.5 22  
Total: 8.79 35.2
 
Notes

Ferment for 7 days and transfer to secondary and condition for 14 days, or until fermentation stops. Add Gelatin (optional) 3 days before bottling and cold crash in fridge.

Bottle and condition at 70-72 for 21 days. Chill 3 days..enjoy!

Cheers Grand Rapids...Beer City U.S.A (2012, 2013)

~HG

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  • Last Updated: 2014-04-25 15:15 UTC