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Billy-Bob Slobber

187 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.2 gallons (ending kettle volume)
Pre Boil Size: 6.01 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Barney BlueCAP
Rating:
5.00 (1 Review)

Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Thursday December 14th 2017
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1.056
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5.2%
19.2
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 81.1%
1 lb Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 9%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.5%
0.10 lb American - Black Malt0.1 lb Black Malt 28 500 0.9%
0.50 lb Thomas Fawcett - Pale Chocolate Malt0.5 lb Pale Chocolate Malt 32.2 230 4.5%
11.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 60 min 8.31 33.3%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Boil 45 min 6.78 33.3%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 4.12 33.3%
1.50 oz / $ 0.00
 
Yeast
White Labs - Pacific Ale Yeast WLP041
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 204 B cells required
Omega Yeast Labs - Pacific NW Ale OYL-012
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 204 B cells required
Wyeast - Northwest Ale 1332
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 204 B cells required
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 204 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Mash Out Temperature -- 170 °F 10 min
Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.89 15.5  
Mash volume with grains 4.77 19.1  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume 3.76 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.76 g | 27 qt) 6.01 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 4.45 g | 17.8 qt) 5.2 20.8  
Estimated amount in fermentor 5.2 20.8  
Total: 7.65 30.6
Equipment Profile Used: System Default
 
Notes

-Yeast Starter/Stir Plate 1.0L, 72g light DME, White Labs Pacific Ale Yeast WLP041 200 billion cells needed, 216 billion cells starter
-2 weeks in primary
-2 to 3 weeks in secondary

Named after my old dog Billy-Bob. Dense layers of malt, caramel, chocolate, and a hint of light-roast coffee give way to reveal a slight hop character you'll be surprised to find if you're used to drinking English brown ale. The finish is complex but balanced, and the gravity is not so high as to keep you from having another.

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  • Last Updated: 2025-09-13 17:18 UTC