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Johnston with a "T"

191 calories 20.1 g 330 ml
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 45 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 25.82 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Brown ale with figs and coffee
Calories: 191 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Friday September 23rd 2022
1.062
1.016
6.0%
36.7
22.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 kg Voyager Craft Malt - Pale Schooner5.6 kg Pale Schooner 35.9 2.1 78.7%
0.50 kg Fig0.5 kg Fig - (late boil kettle addition) 5.3 0 7%
0.30 kg Voyager Craft Malt - Chocolate0.3 kg Chocolate 34.5 406.09 4.2%
0.30 kg Gladfield - Medium Crystal Malt0.3 kg Medium Crystal Malt 35.4 56.35 4.2%
0.30 kg Weyermann - Munich Type I0.3 kg Munich Type I 38 6 4.2%
0.12 kg Rolled Oats0.12 kg Rolled Oats 33 2.2 1.7%
7.12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 45 min 27.4 40%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 25 min 7.26 30%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 5 min 2.08 30%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Potassium Metabisulfite Water Agt Mash 65 min.
1.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Chalk Water Agt Mash 1 hr.
0.60 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
500 g Figs Flavor Boil 20 min.
6 g Fermaid AT Water Agt Boil 15 min.
1 each Whirlfloc Water Agt Boil 10 min.
125 g Coffee beans Flavor Primary 4 days
750 g Figs (Caramelised) Flavor Primary 4 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Temp: 2 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Brown Ale Balanced - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50.6 8.9 24 56 71.8 78.6
CaCl - 1.7 g
Chalk - 0.8 g
Epsom - 0.6 g
Gypsum - 2 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.5 L Infusion 71 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.6 L) 33.3
Mash volume with grains (equipment estimates 39.9 L) 37.7
Grain absorption losses -6.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 25.8
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Volume into fermentor 24
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Batch #3 - 12/7/26 (Eff.: 74%, Att.: 74%, ABV: 6 %)

  • Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 24 L
    OG: 1063 (Refract.) 10 (Hyd.) 1061 (Tilt) Boil Time: 45 min
    Yeast: S-04 (x2 packs) dry pitched at 24.5 C, ferm temp set to 19.5 C, slowly raised to 22 C by end of ferm.
  • Figs halved and added to boil in a hop spider for last 10 mins.
  • Batch Vol finished high, 24L, next time mash 31 L.
    Substitutes:
  • Switched to Voyager Schooner pale malt from Gladfield American Ale.
  • Switched to Voyager Chocolate Malt - Pale from Gladfield Pale Chocolate Malt
  • Switched to Simpsons Medium Crystal from Gladfield Medium Crystal
  • Switched from Weyerman Munich Type 1 to Voyager Munich Malt
  • Combined the 2 doses of figs into one 750g, sanitised in a sauce pan
  • Increased coffee beans to 125g from 100g of whole beans added with figs.
    26/7/26 - FG: 1016, added figs and coffee, chilled to 10 C with CO2 rig for 24 hours then dropped to 1 C.
    30/7/26 - Kegged and carbed.

    Batch #2 - 2/5/24 (Eff.: %, Att.: 66%, ABV: 5.7%)
  • Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 22 L
    OG: 1063 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
    Yeast: S-04 (x2 packs) dry pitched.
    Malt bill from "Brown Stains" American Brown Ale with oats added for body along with figs in boil and caramelised figs in secondary.
    Substitutes:
    FG: 1023, cold crashed to 10 C, added 250g figs (was supposed to be 500g) and 100g whole coffee beans (see photo) straight to fermenter.

    Batch #1 - 26/9/22 (Eff.: 70%, Att.: 87%, ABV: 7.4%)
  • Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 22 L
    OG: 1066 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
    Yeast: S-04 (x2 packs) dry pitched.
    Malt bill from "Brown Stains" American Brown Ale with oats added for body along with figs in boil and caramelised figs in secondary.
    Substitutes:
    Weyerman Munich 1 in for Bestmalz Caramel Munich 1.
    26/9/22 - Figs were quartered and added to hop spider for the boil.
    27/9/22 - SG: 1057
    29/9/22 - SG: 1010
    2/10/22 - SG: 1008, tastes slightly of figs.
    4/10/22 - SG: 1007
    6/10/22 - Cold crashed to 3C.
    10/10/22 - Added 500g of caramelised figs, cooked for 10 mins on stove and added in hop sock.
    15/10/22 - Kegged and carbed
    10/11/22 - Not finished at the wedding as the jockey box struggled to pour. This thing is tasting delicious, pours a very dark and cloudy/dirty brown, head is a little coarse off white, great body that's not too thick, sweet fig finish that's very tasty, it's on the dessert side of a brown ale but so freaking tasty.
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  • Last Updated: 2026-08-04 20:47 UTC