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Dandelion Nettle Brown Ale

118 calories 11.1 g 330 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 118 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created: Saturday November 18th 2017
1.039
1.008
4.1%
0.0
13.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.14 kg American - Caramel / Crystal 40L0.141 kg Caramel / Crystal 40L 34 40 3%
0.30 kg Belgian - Biscuit0.3 kg Biscuit 35 23 6.4%
0.11 kg American - Dark Chocolate0.113 kg Dark Chocolate 29 420 2.4%
4 kg Canadian - Pale 2-Row4 kg Pale 2-Row 36 1.75 85.2%
0.14 kg German - Melanoidin0.14 kg Melanoidin 37 25 3%
4.69 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.90 kg Whole dandelions Herb Boil 1 hr.
0.55 kg Stinging nettles Herb Boil 10 min.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Winnipeg tap water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Infusion -- 65 °C 99 min
Starting Mash Thickness: 2.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.2 L/kg 10.3
Mash volume with grains 13.4
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 26 L) 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 17
Boil off losses -5.7
Post boil Volume 25
Going into fermentor 25
Total: 22.6  
Equipment Profile Used: System Default
 
Notes

Recipe is for "virtual volume" of 25 L. After boil make up only to 20 L and dilute to 23 L at bottling, which allows for losses.

After 2 mo. in bottle has lost that latex smack and is a very nice mild/brown ale. The nettles come through as the malt has dried out.

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  • Last Updated: 2018-03-16 01:32 UTC