Wheaty Brown - Beer Recipe - Brewer's Friend

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Wheaty Brown

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mikael Dawson
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday August 30th 2018
1.055
1.014
5.4%
28.8
18.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 65.8%
1.25 lb American - White Wheat1.25 lb White Wheat 40 2.8 12.7%
12 oz Flaked Wheat12 oz Flaked Wheat 34 2 7.6%
12 oz United Kingdom - Dark Crystal 80L12 oz Dark Crystal 80L 33 80 7.6%
6 oz United Kingdom - Extra Dark Crystal 160L6 oz Extra Dark Crystal 160L 33 160 3.8%
4 oz United Kingdom - Pale Chocolate4 oz Pale Chocolate 33 207 2.5%
158 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Challenger0.75 oz Challenger Hops Pellet 8.5 Boil at 212 °F 50 min 28.83 100%
0.75 oz / $ 0.00
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
3.25 gal Heat strike water to approx. 166 degrees then let mash rest at approx. 153 degrees for 60-90 minutes. Sparge -- 153 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.21 12.8  
Mash volume with grains 4 16  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 4.8 g | 19.2 qt) 9.28 37.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 12.48 49.9
Equipment Profile Used: System Default
 
Notes

split batch between Wyeast 1335 and Wyeast 1968

Heat strike water to approx. 166 degrees then let mash rest at approx. 153 degrees for 60-90 minutes.

Heat sparge water to 170 degrees.

60 minute boil, hops in at 10 minutes into boil.

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  • Last Updated: 2018-08-30 04:40 UTC