Brown IPA - Beer Recipe - Brewer's Friend

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Brown IPA

141 calories 13.3 g 12 oz
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Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 4 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 141 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created: Friday November 23rd 2018
1.043
1.009
4.4%
47.0
28.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 4.1%
0.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 81.3%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.1%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.1%
0.60 lb American - Caramel / Crystal 60L0.6 lb Caramel / Crystal 60L 34 60 4.9%
0.20 lb American - Chocolate0.2 lb Chocolate 29 350 1.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 60 min 44.9 83.3%
0.10 oz Liberty0.1 oz Liberty Hops Pellet 4 Boil 45 min 2.06 16.7%
0.60 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 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-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6.94 27.8  
Grain absorption losses (steep / mash) -1.48 -5.9  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 5.52 g | 22.1 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 3.98 g | 15.9 qt) 4 16  
Estimated amount in fermentor 4 16  
Total: 6.94 27.8
Equipment Profile Used: System Default
 
Notes

Mash at 152°F (67°C) for 60 minutes.

Pull Out at 0 minutes. Transfer bag into fermenter bucket. Sparge for 3 Gallons.

Add Brown sugar at last 20 Minutes of the first boil.

Soak for 10 minutes. Transfer and set burner back up at 152°F (67°C) and transfer liquid to the kettle.



After transfer conduct hop count. from 60 minutes.



Ferment at 70°F (21°C), and the condition in secondary at 60°F (16°C) for at least two weeks.

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  • Last Updated: 2019-02-17 21:31 UTC