American Maple Brown Ale - Beer Recipe - Brewer's Friend

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American Maple Brown Ale

169 calories 19.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Monday February 15th 2016
1.051
1.015
4.7%
27.7
23.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Golden Promise5 lb Golden Promise 37 3 72.7%
16 oz Maple Syrup16 oz Maple Syrup - (late boil kettle addition) 30 35 14.5%
4 oz American - Caramel / Crystal 30L4 oz Caramel / Crystal 30L 34 30 3.6%
6 oz American - Chocolate6 oz Chocolate 29 350 5.5%
4 oz American - Caramel / Crystal 15L4 oz Caramel / Crystal 15L 35 15 3.6%
110 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Cascade0.75 oz Cascade Hops Leaf/Whole 7 Boil 40 min 22.8 37.5%
0.25 oz Willamette0.25 oz Willamette Hops Leaf/Whole 4.5 Boil 40 min 4.89 12.5%
0.75 oz Cascade0.75 oz Cascade Hops Leaf/Whole 7 Dry Hop 6 days 37.5%
0.25 oz Willamette0.25 oz Willamette Hops Leaf/Whole 4.5 Dry Hop 6 days 12.5%
2 oz / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: VT Grade B Maple Syrup       Amount: varies       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.41 qt Infusion -- 133 °F 5 min
4.5 qt Infusion -- 157 °F 60 min
6.13 qt Dunk sparge Sparge -- 167 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.93 g | 23.7 qt) 3.98 15.9  
Mash volume with grains (equipment estimates 6.4 g | 25.6 qt) 4.45 17.8  
Grain absorption losses -0.73 -2.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.95 g | 19.8 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 3.98 15.9
Equipment Profile Used: System Default
 
Notes

Primary 3 weeks without syrup

Secondary 6 days
dry hop, add Vermont Grade B Syrup

Bottle condition 2 weeks

Last Updated and Sharing
 
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  • Last Updated: 2016-06-15 15:10 UTC