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BB Brown 02152020

169 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BB et al
Calories: 169 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Saturday February 15th 2020
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1.051
1.015
4.7%
22.0
19.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 oz United Kingdom - Roasted Barley1.5 oz Roasted Barley 29 550 0.8%
7 oz United Kingdom - Pale Chocolate7 oz Pale Chocolate 33 207 3.9%
10 oz American - Caramel / Crystal 120L10 oz Caramel / Crystal 120L 33 120 5.6%
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 80.7%
1 lb Brown Sugar1 lb Brown Sugar 45 15 9%
178.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.9 Boil 45 min 14.15 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 7.81 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Water Agt Boil 5 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
22 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.7 oz       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Med Ale - Brown, Porter, Stout, Dunkelweizen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 0 0 100 100 120
Wally World
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Sparge -- 169 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.81 15.2  
Mash volume with grains (equipment estimates 3.62 g | 14.5 qt) 4.62 18.5  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 4.21 g | 16.8 qt) 3.64 14.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Top off amount 1 4  
Going into fermentor 6 24  
Total: 7.44 29.8
Equipment Profile Used: System Default
 
Notes

Used roasted walnut to provide nut backdrop with less tannic bite.


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  • Last Updated: 2020-02-15 04:53 UTC