Fall Ale - Beer Recipe - Brewer's Friend

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Fall Ale

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Efficiency: 75% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Sunday August 5th 2012
1.059
1.014
5.9%
26.9
17.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Maris Otter Pale8.5 lb Maris Otter Pale 38 3.75 72.3%
1 lb German - CaraRed1 lb CaraRed 34 20 8.5%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8.5%
1 lb American - Wheat1 lb Wheat 38 1.8 8.5%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 2.1%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 11.1 First Wort 0 min 33.3%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5.6 Boil 60 min 33.3%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5.6 Boil 10 min 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Bedford British WLP006
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       Amount: 10 lbs      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 0 9 25 10 61
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 152 sach rest - Maris and wheat only Infusion -- 165 °F 60 min
5 168 mash out Infusion -- 212 °F 10 min
2.75 168 mash out - add spec grains Decoction -- 212 °F 10 min
16 Fly Sparge -- 170 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.14 20.6  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 4.58 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.72 38.9
Equipment Profile Used: System Default
 
Notes

Add 2 tsp Lactic Acid to reduce mash pH to 5.1
Add 6 qts to kettle
Decotcion resulted in too much caramel flavor.

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  • Last Updated: 2012-12-07 01:26 UTC
  • Snapshot Created: 2012-08-05 13:25 UTC