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Noddys Left Nut Brown Ale

163 calories 16.7 g 330 ml
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Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Monday September 30th 2013
1.053
1.013
5.3%
37.1
18.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.15 kg United Kingdom - Pale 2-Row5.15 kg Pale 2-Row 38 2.5 77.6%
0.25 kg United Kingdom - Crystal 15L0.25 kg Crystal 15L 34 15 3.8%
0.13 kg United Kingdom - Crystal 45L0.13 kg Crystal 45L 34 45 2%
0.23 kg United Kingdom - Chocolate0.23 kg Chocolate 34 425 3.5%
0.13 kg United Kingdom - Amber0.13 kg Amber 32 27 2%
0.25 kg Belgian - Biscuit0.25 kg Biscuit 35 23 3.8%
0.25 kg German - Carapils0.25 kg Carapils 35 1.3 3.8%
0.25 kg Torrified Wheat0.25 kg Torrified Wheat 36 2 3.8%
6.64 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Pellet 7 Boil 90 min 13.99 20%
30 g Cascade30 g Cascade Hops Pellet 7 Boil 45 min 18.01 30%
25 g Liberty25 g Liberty Hops Pellet 4 Boil 15 min 4.64 25%
25 g liberty25 g liberty Hops Pellet 4 Boil 1 min 0.4 25%
100 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L -- -- 66 °C 60 min
8.5 L Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 43.6 L) 36
Mash volume with grains (equipment estimates 48 L) 40.4
Grain absorption losses -6.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.1 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 27
Volume into fermentor 27
Total: 36  
Equipment Profile Used: System Default
 
Notes

Dont forget to add Irish moss for last 10min boil. Cool quickly with Wort chiller to 20deg c add to fermenter and pitch yeast.
Ferment at 21deg c for 7 days then transfer to secoundry for 7 days or until Fg reached. Then add issinglass and cold crash for 7 days at 2deg c. Prime to your own liking using calculator and leave bottle around 21deg c for 2 weeks. Chill for 2-3days then drink. Bloody Beautiful laddie boy

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  • Last Updated: 2014-05-30 19:47 UTC