Turn and Burn Brown Ale - Beer Recipe - Brewer's Friend

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Turn and Burn Brown Ale

175 calories 18.7 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: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Saturday March 21st 2020
1.053
1.014
5.1%
20.6
15.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 78%
1 lb United Kingdom - Crystal 30L1 lb Crystal 30L 34 30 9.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 9.8%
0.25 lb Belgian - Chocolate0.25 lb Chocolate 30 340 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - UK Fuggle1 oz UK Fuggle Hops Pellet 2.9 Boil 60 min 11.63 33.3%
1 oz Yakima Chief Hops - UK Fuggle1 oz UK Fuggle Hops Pellet 2.9 Boil 30 min 8.94 33.3%
1 oz Yakima Chief Hops - UK Fuggle1 oz UK Fuggle Hops Pellet 4.1 Boil 0 min 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal 19 L @ 155; Sparge with 4 L @160 Strike 155 °F 153 °F 60 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 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.3 g | 17.2 qt) 3.69 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.53 30.1
Equipment Profile Used: System Default
 
Notes

Crystal malt was homemade from Maris Otter. Estimated 30L. As a side note, the kilning process shrinks the kernel enough to need grinding at a different setting than the maris otter it was made from. Chocolate malt was added at the 30 minute mark. I can't tell if it's the chocolate or some of the over roasted parts of the crystal, but it definitely has some burnt toast hints that are very complimentary. Cheers!

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  • Last Updated: 2020-03-21 03:53 UTC