Bourbon Coffee Brown Ale - Beer Recipe - Brewer's Friend

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Bourbon Coffee Brown Ale

234 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Robert Weaver
Calories: 234 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Thursday June 5th 2014
1.071
1.015
7.4%
26.2
26.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 82.8%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.9%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.4%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 5.2%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.7%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Leaf/Whole 5.7 Boil 30 min 13.03 50%
0.75 oz Fuggles0.75 oz Fuggles Hops Leaf/Whole 4.9 Boil 60 min 10.93 37.5%
0.25 oz Fuggles0.25 oz Fuggles Hops Leaf/Whole 4.9 First Wort 0 min 2.21 12.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Bourbon Flavor Bottling --
20 oz Cold Pressed Coffee Flavor Secondary --
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
78.7%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 470 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 5.1 oz.       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Add 4g Gypsum, 4g Calcium Chloride, 2g Baking Soda to Mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Saccharification Rest Infusion -- 148 °F 60 min
Batch Sparge Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.44 21.8  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 10.06 40.3
Equipment Profile Used: System Default
 
Notes

Recipe originally meant to have 12 lbs Maris Otter, however the brew shop was out of Maris Otter as well as Pale Ale Malt.

Used unknown source water. Chemical additions were based on my own water, and I didn't factor in possible differences. Mash pH was high at 6.2. Should have omitted the baking soda.

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  • Last Updated: 2014-07-14 21:15 UTC