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Oak Creek Nut Brown Ale

190 calories 22.4 g 12 oz
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 190 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created Thursday December 8th 2016
1.057
1.018
5.4%
28.9
14.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.30 lb German - Pale Ale8.3 lb Pale Ale 39 2.3 80.3%
14.50 oz German - CaraMunich I14.5 oz CaraMunich I 34 39 8.8%
7.30 oz Canadian - Honey Malt7.3 oz Honey Malt 37 25 4.4%
7.30 oz German - CaraRed7.3 oz CaraRed 34 20 4.4%
2.80 oz American - Chocolate2.8 oz Chocolate 29 350 1.7%
0.60 oz German - Carafa II0.6 oz Carafa II 32 425 0.4%
165.30 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 90 min 25.83 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 10 min 3.03 50%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.3 gal Strike Temperature 165 °F 0 min
4.3 gal Sacch Rest Infusion 156 °F 60 min
3.7 gal Mash out Infusion 168 °F 10 min
3.7 gal Sparge Sparge 165 °F 30 min
Starting Mash Thickness: 1.36 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Baking Soda (Mash Only) Water Agt Mash --
1.84 g Calcium Chloride Water Agt Mash --
0.80 g Canning Salt Water Agt Mash --
2.80 g Gypsum Water Agt Mash --
0.60 ml Lactic Acid (Sparge Only) Water Agt Mash --
0.50 each WhirlFloc Fining Boil 10 min.
4 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 365 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Kegging       Amount: 15psi       CO2 Level: 2.4 Volumes
 
Target Water Profile
Bru'n Brown & Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 27 60 27 85
Bru'n water: Brown & Full, Est pH: 5.54

Mineral Additions (gm) Mash/Sparge/Total
Gypsum . 1.5/1.3/2.8
Calcium Chloride 1.0/0.9/1.84
Canning Salt 0.4/0.4/0.8
Baking Soda 0.5/0.0/.5
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 3.51 14.1  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume (equipment estimates 5.82 g | 23.3 qt) 5.53 22.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.04 36.2
 
Notes

Derived from HBT forum, http://www.homebrewtalk.com/showthread.php?p=7793781#post7793781

GRAINFATHER
Malt Wt in lbs: 10.32
Gal/Qts
Mash 4.30/17.2
Sparge 3.70/14.8
Total 8.00/32.00
Boil 90 Min

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  • Last Updated: 2017-04-29 22:59 UTC