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PB0161 Salted Caramel Brown 08/25/2023

188 calories 18.6 g 16 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 215 gallons (ending kettle volume)
Pre Boil Size: 235 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Rives
Calories: 188 calories (Per 16oz)
Carbs: 18.6 g (Per 16oz)
Created: Friday August 18th 2023
1.057
1.013
5.9%
17.7
24.3
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
275 lb Crisp Malting - Finest Maris Otter275 lb Finest Maris Otter 38 3 58.5%
55 lb Crisp Malting - Crystal 60L55 lb Crystal 60L 33.1 60 11.7%
27.50 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)27.5 lb Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 5.9%
27.50 lb Crisp Malting - Crystal Dark - 77L27.5 lb Crystal Dark - 77L 33.1 77 5.9%
25 lb Rice Hulls25 lb Rice Hulls 0 0 5.3%
23 lb Dingemans - Biscuit23 lb Biscuit 34.5 22 4.9%
13.50 lb Crisp Malting - Brown Malt13.5 lb Brown Malt 32.7 65 2.9%
13.50 lb Crisp Malting - Crystal Extra Dark - 120L13.5 lb Crystal Extra Dark - 120L 35 120 2.9%
10 lb Crisp Malting - Pale Chocolate10 lb Pale Chocolate 32.7 220 2.1%
470 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 oz East Kent Goldings36 oz East Kent Goldings Hops Pellet 5 First Wort 90 min 17.73 100%
36 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
30 g Epsom Salt Water Agt Mash 1 hr.
50 g Gypsum Water Agt Mash 1 hr.
19.46 ml Phosphoric acid Water Agt Mash 1 hr.
60 ml Fermcap Other Boil 75 min.
35 g Whirfloc Fining Boil 15 min.
30 g yeastx-82 Other Boil 15 min.
60 g ALDC Other Primary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
500 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 3999 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.65 psi       Temp: 31 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Project Barley Lomita RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58.5 17.7 15 73.1 51 0
strike in with 170 gal (644 L) at 160 F (target mash temp is 148 F)
add salts and acid per other ingredients
sparge with ~120 gal at 175 F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
169.87 gal Strike 166 °F 152 °F 60 min
120.44 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 217.85 gal (871.4 qt). Suggest reducing initial water volume to 9.58 gal (38.34 qt) and adding 205.85 gal (823.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 190.28 gal (761.1 qt) 154.88 619.5  
Strike water volume at mash thickness of 1.4 qt/lb 154.88 619.5  
Mash volume with grains 190.28 761.1  
Grain absorption losses -55.31 -221.3  
Remaining sparge water volume 135.69 542.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 215.43 g | 861.7 qt) 235 940  
Volume increase from sugar/extract (late additions) 2.42 9.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.35 -5.4  
Post boil volume (equipment estimates 234.57 g | 938.3 qt) 215 860  
Estimated amount in fermentor 215 860  
Total: 290.56 1162.3
Equipment Profile Used: System Default
 
Notes

run mash rakes and recirc through vorlauf for first 15 min after mash in and then then turn of rakes and recirc and let sit another 45 min (60 min total saccharification rest)
Then vorlauf for 15 min for clear wort.

Lauter and sparge very slowly taking between 60 to 90 min to collect 235 gal in kettle. Start pump on lowest speed (20 or 25%?) and restrict output to collect ~50 to 60 gal every 15 min. flow meter should read ~12 to 15 L/min

fermcap and first wort hops added to BK as it starts to fill

Add amber syrup, whirfloc, and yeastx 15 min before flameout

inject ALDC directly to FV just before after knocking out.

Then knockout through sanitized HX to FV to target 65 to 68 F for start of fermentation. Set FV glycol control to 68 F.

Oxygenate at 1 L/min for 60 min through carb stone in FV, or inline oxygenate at output of Hx at 1.5 L/min flow rate the whole time while knocking out.

pitch 1x new 500 g pack of S-04

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  • Last Updated: 2023-08-23 01:44 UTC