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Beaver Nut Brown Ale

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 18.61 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel Dorst
Hop Utilization: 97%
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Sunday August 17th 2025
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Deb's Eastern Brown British Brown Ale

by Taylors Beach Brewing

OG: 1.053 FG: 1.011 ABV: 5.5% IBU: 26

1.048
1.012
4.7%
23.8
18.9
5.4
86.97
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb Briess - Pale Ale Malt 2-Row25 lb Pale Ale Malt 2-Row $ 3.00 / lb
$ 75.00 		36.8 3.5 78.7%
3 lb BSG - Flaked Barley3 lb Flaked Barley $ 3.99 / lb
$ 11.97 		0.3 1 9.4%
16 oz Crisp Malting - Caramalt 15L16 oz Caramalt 15L 32.7 17.5 3.1%
16 oz Bairds - British Crystal 50/60L16 oz British Crystal 50/60L - (late fermenter addition) 35 55 3.1%
16 oz United Kingdom - Dark Crystal 80L16 oz Dark Crystal 80L - (late fermenter addition) 33 80 3.1%
6 oz United Kingdom - Chocolate6 oz Chocolate - (late fermenter addition) 34 425 1.2%
6 oz United Kingdom - Roasted Barley6 oz Roasted Barley - (late fermenter addition) 29 550 1.2%
508 oz / $ 86.97
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Northern Brewer - UK Fuggle3 oz UK Fuggle Hops Pellet 6.1 Boil 60 min 23.83 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
35 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
38.31 ml Lactic acid Water Agt Mash 1 hr.
1.75 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
3 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 237 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.93 psi       Temp: 38 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 gal Dough In Strike 164 °F 152 °F 60 min
11.5 gal Sparge Sparge 152 °F 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.61 gal (66.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.61 gal (18.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.45 gal (57.79 qt). Suggest reducing strike water volume to 9.46 gal (37.84 qt) and adding 2.45 gal (9.79 qt) sparge/top-off. 11.91 47.6  
Strike water volume at mash thickness of 1.5 qt/lb 11.91 47.6  
Mash volume with grains 14.45 57.8  
Grain absorption losses -3.97 -15.9  
Remaining sparge water volume (equipment estimates 8.93 g | 35.7 qt) 10.92 43.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.61 g | 66.5 qt) 18.61 74.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 15 g | 60 qt) 17 68  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17 g | 68 qt) 15 60  
Total: 22.83 91.3
Equipment Profile Used: System Default
 
Notes

Cold steep the dark grains and add to the fermenter at wort transfer. This is done to prevent astringent bittering of the beer due to overheating the dark grains in the boil. The results are a much smoother dark malt flavor without the burnt coffee taste. Cold steep the grains in 1/2 gallon of distilled water for 24 hours in the refrigerator. Strain the grains off through a fine grain bag.

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  • Last Updated: 2025-09-27 14:17 UTC