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Brown Ale

187 calories 18.5 g 330 ml
Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Endre
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created Monday November 13th 2017
1.061
1.014
6.1%
29.9
15.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg United Kingdom - Maris Otter Pale9 kg Maris Otter Pale 38 3.75 81.1%
0.60 kg United Kingdom - Crystal 90L0.6 kg Crystal 90L 33 90 5.4%
0.50 kg United Kingdom - Pale Chocolate0.5 kg Pale Chocolate 33 207 4.5%
1 kg Torrified Wheat1 kg Torrified Wheat 36 2 9%
11.10 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 60 min 8.73 23.1%
60 g Fuggles60 g Fuggles Hops Pellet 4.5 Boil 60 min 15.71 46.2%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 15 min 2.89 15.4%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 15 min 2.6 15.4%
130 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
35 L Infusion 65 °C 60 min
Temperature 76 °C 15 min
30 L Fly Sparge 76 °C 60 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp WLN1000 Other Boil 15 min.
5 g Whirlfloc Fining Boil 15 min.
1 ml Clarex Fining Primary 0 min.
2 tsp Gelatin (aq) Fining Kegging 0 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 659 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force       CO2 Level: 1.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash
2g NaHCO3
2g CaSO4
3g CaCl2

Sparge
3g CaSO4
4g CaCl2

After boil
1g MgSO4
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 61.7
Strike water volume at mash thickness of 2.5 L/kg 27.8
Grain absorption losses -10.5
Remaining sparge water volume 34
Mash Lauter Tun losses -0.9
Amount going into kettle 50.3
Boil off losses -5.7
Hops absorption losses -0.6
Amount going into fermentor 44
Total: 61.7  
Equipment Profile Used: System Default
 
Notes

Oxygenate wort to 12 ppm
Pitch at 17 deg c
Rise to 20 deg c over 12 hours
Ferment at 20 deg c
coldcrash and rack to keg
Fine with isinglass/gelatine optional
Carbonate to 1 vol Co2
Keep for 2 weeks at 3 deg C

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  • Last Updated: 2018-08-31 08:37 UTC