P.H.A.T Bottom Brown Ale - Beer Recipe - Brewer's Friend

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P.H.A.T Bottom Brown Ale

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: db Brewer and Wine Supply
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Saturday October 22nd 2016
1.059
1.010
6.4%
29.5
26.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.30 lb German - Pilsner9.3 lb Pilsner 38 1.6 79.5%
1.20 lb American - Special Roast1.2 lb Special Roast 33 50 10.3%
0.80 lb American - Chocolate0.8 lb Chocolate 29 350 6.8%
0.40 lb German - CaraFoam0.4 lb CaraFoam 37 1.8 3.4%
11.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 16.54 50%
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 6 min 12.94 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Toasted Coconut Flavor Boil 15 min.
8 oz Caocao Nibs Flavor Primary 5 days
8 oz Toasted Coconut Flavor Primary 5 days
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.39 17.6  
Mash volume with grains 5.32 21.3  
Grain absorption losses -1.46 -5.9  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 4.83 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.21 36.9
Equipment Profile Used: System Default
 
Notes

I have noticed that the secondary additions of the nibs and coconut doesn't give enough time to complete fermentation before bottling or kegging. Hopefully this will help.

Ferment for 4-5 days. Add nibs and 8oz toasted coconut in primary for 5 days. Then strain off into secondary. Secondary for 5 days. Preferably at 50-65 degrees. This will raise you ABV some by will cut down on the foam when ready to drink.

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  • Last Updated: 2016-11-19 17:43 UTC