Imperial Brown Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Imperial Brown Ale

323 calories 31.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 323 calories (Per 330ml)
Carbs: 31.5 g (Per 330ml)
Created: Thursday January 23rd 2020
1.104
1.024
11.6%
63.1
35.4
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 kg Crisp Malting - Maris Otter Pale6.8 kg Maris Otter Pale 38 3.75 64.2%
1.50 kg Crisp Malting - United Kingdom - Brown Malt1.5 kg United Kingdom - Brown Malt 32.7 65 14.2%
1 kg Brown Sugar1 kg Brown Sugar - (late boil kettle addition) 45 15 9.4%
0.30 kg Weyermann - German - Carafa Special Type 1 0.3 kg German - Carafa Special Type 1 29.9 340 2.8%
1 kg Viking - Finland - Red Ale Malt1 kg Finland - Red Ale Malt 35 27 9.4%
10.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g BSG - Challenger100 g Challenger Hops Pellet 5.1 Boil 60 min 46.46 53.5%
23 g East Kent Goldings23 g East Kent Goldings Hops Pellet 4 Boil 30 min 6.44 12.3%
37 g East Kent Goldings37 g East Kent Goldings Hops Pellet 4 Dry Hop 5 days 19.8%
27 g BSG - East Kent Goldings27 g East Kent Goldings Hops Pellet 5.4 Boil 30 min 10.21 14.4%
187 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Antioxin SBT Water Agt Mash 0 min.
2 g Wyeast - Beer Nutrient Other Boil 10 min.
1 each Protafloc Fining Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1.83 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 190 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L mash-in 1 Strike 40 °C 40 °C 10 min
mash 1 Infusion 69 °C 69 °C 60 min
mash-out 1 Infusion -- 76 °C 10 min
3.9 L sparge 1 Fly Sparge 76 °C 76 °C 15 min
mash-in 2 Infusion -- 40 °C 10 min
mash 2 Infusion -- 69 °C 60 min
mash-out 2 Infusion -- 76 °C 10 min
11.8 L sparge 2 Fly Sparge -- 76 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 25.9
Mash volume with grains 32.3
Grain absorption losses -9.6
Remaining sparge water volume 9.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 25
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume (equipment estimates 19.2 L) 22
Estimated amount in fermentor 22
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Mash 1 3.3kg Maris Otter and Brown Malt. Mash 2 rest of grains.

Last Updated and Sharing
 
638
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-05-30 07:40 UTC