Deez Nut Brown II - Beer Recipe - Brewer's Friend

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Deez Nut Brown II

201 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: joe
Calories: 201 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Monday March 2nd 2015
1.060
1.020
5.2%
26.7
21.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb Great Western - Domestic 2-Row21 lb Domestic 2-Row 37 2 87.5%
6 oz United Kingdom - Crystal 60L6 oz Crystal 60L 34 60 1.6%
6 oz Briess - Victory Malt6 oz Victory Malt 34.5 28 1.6%
6 oz American - Chocolate6 oz Chocolate 29 350 1.6%
6 oz Briess - Carabrown Malt6 oz Carabrown Malt 36.3 55 1.6%
1 lb Briess - Carapils Copper Malt1 lb Carapils Copper Malt 34.5 30 4.2%
8 oz Briess - Midnight Wheat Malt8 oz Midnight Wheat Malt 25 550 2.1%
384 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 15.5 Boil 60 min 26.67 100%
1 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal infuse with 170 Infusion -- 154 °F 60 min
5.4 gal raise up to 170 Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.54 gal (50.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.54 gal (2.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.5 30  
Mash volume with grains 9.42 37.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 8.29 g | 33.2 qt) 8.75 35  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.54 g | 50.2 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.25 65
Equipment Profile Used: System Default
 
Notes


mash 154 for 60 min, 170 mashout 10 minutes

ORIGIOANL RECIPIE ALL 0.25LBS FOR SPECIALTY MALTS @ northern brewer https://www.northernbrewer.com/documentation/allgrain/AG-NutBrown.pdf



1056 IS OK FOR YEAST

340L chocolate was used 11-4 and English ale yeast
And brown malt not carabrown unknown brand.

12/13 used English 60L crystal Muttons?

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  • Last Updated: 2023-11-17 18:35 UTC