Brown ale with 1/8 fl oz walnut extract Beer Recipe | All Grain British Brown Ale | Brewer's Friend
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Brown ale with 1/8 fl oz walnut extract

129 calories 15 g 12 oz
Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 129 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Monday July 20th 2020
1.039
1.012
3.5%
18.3
23.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 80%
0.50 lb United Kingdom - Extra Dark Crystal 160L0.5 lb Extra Dark Crystal 160L 33 160 6.7%
0.25 lb United Kingdom - Crystal 90L0.25 lb Crystal 90L 33 90 3.3%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 3.3%
0.25 lb German - Carafa II0.25 lb Carafa II 32 425 3.3%
0.25 lb German - Chocolate Rye0.25 lb Chocolate Rye 31 240 3.3%
7.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 18.34 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.2 qt Strike 163 °F 156 °F 60 min
5 gal Sparge 180 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 69 °F
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
 
Notes

2 week primary, 2 week secondary. 1 tsp irish moss at 15 min left in boil. At start of secondary, add 1/8th fluid oz of walnut extract

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  • Public: Yup, Shared
  • Last Updated: 2020-07-20 15:53 UTC
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