Ned's Brown - Beer Recipe - Brewer's Friend

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Ned's Brown

194 calories 18.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Oud Bruin
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 4.1 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 74% (brew house)
Source: FatsSchindee
Calories: 194 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday March 15th 2017
1.059
1.012
6.1%
11.7
20.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Belgian - Pilsner3.5 lb Pilsner 37 1.6 33.3%
2.50 lb Liquid Malt Extract - Extra Light2.5 lb Liquid Malt Extract - Extra Light - (late boil kettle addition) 37 2.5 23.8%
1.25 lb German - Munich Light1.25 lb Munich Light 37 6 11.9%
1.13 lb American - White Wheat1.125 lb White Wheat 40 2.8 10.7%
8 oz Belgian - Aromatic8 oz Aromatic 33 38 4.8%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 4.8%
6 oz Belgian - CaraMunich6 oz CaraMunich 33 50 3.6%
6 oz Belgian - Chocolate6 oz Chocolate 30 340 3.6%
6 oz Belgian - Special B6 oz Special B 34 115 3.6%
168 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz East Kent Goldings0.65 oz East Kent Goldings Hops Pellet 4.8 Boil 80 min 11.66 100%
0.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
0.50 tsp Fermaid K Other Boil 10 min.
0.50 oz Oak cubes Flavor Secondary 0 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
Wyeast Rosealare
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt BIAB Infusion -- 155 °F 60 min
5 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.94 g | 31.8 qt) 5.1 20.4  
Mash volume with grains (equipment estimates 7.94 g | 31.8 qt) 5.74 23  
Grain absorption losses (steeping) -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.94 g | 27.8 qt) 4.1 16.4  
Volume increase from sugar/extract (late additions) 0.21 0.8  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.1 20.4
Equipment Profile Used: System Default
 
Notes

In 6.5 gal bucket/carbon, add 1.75 gal RO water to the 3.5 gal wort after chilling to fermentation temp (68). Oxegenate, then pitch both the 550 and the Rosealare Blend at the same time. After about a month, rack to 5 gallon carboy (with minimal headspace) and add oak cubes (boil in water about 10 minutes to sanitize and reduce harshest flavors) and any bottle dregs. Bulk age/ferment for about a year or to taste.

Won third place 2018 Cactus Challenge, European Sour Ale and American Wild Ale category.



Award Winning Recipe
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  • Last Updated: 2018-05-14 19:10 UTC