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Downtown Brown

Method: All Grain
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 37.74 liters
Post Boil Size: 30.24 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)

Created: Thursday July 15th 2021

Original Gravity:

1.051

Final Gravity:

1.011

ABV (standard):

5.3%

IBU (tinseth):

27.9

SRM (morey):

10.8

Mash pH

5.3

Cost $

42.00

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Fermentation History

Target 18.3°C
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Carbs: {{ stats.carbs | number:1 }} g / 1.25ml

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3 kg	Gladfield - Pilsner Malt3 kg Pilsner Malt	$ 3.40 / kg $ 10.20	37.7	1.93	57.1%
0.50 kg	Gladfield - Vienna Malt0.5 kg Vienna Malt		37.4	3.45	9.5%
0.50 kg	Gladfield - Munich Malt0.5 kg Munich Malt		36.8	7.87	9.5%
0.50 kg	Flaked Oats0.5 kg Flaked Oats		33	2.2	9.5%
0.50 kg	Flaked Barley0.5 kg Flaked Barley		32	2.2	9.5%
0.10 kg	Gladfield - Light Chocolate Malt0.1 kg Light Chocolate Malt - (late mash tun addition)		32.7	355	1.9%
0.15 kg	Gladfield - Sour Grapes Malt Acid0.15 kg Sour Grapes Malt Acid		12.4	2.03	2.9%
5.25 kg / $ 10.20

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Magnum15 g Magnum Hops	Pellet	13	Boil	60 min	23.3	33.3%
30 g	Saaz30 g Saaz Hops	Pellet	3.5	Boil	10 min	4.55	66.7%
45 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops	23.3	33.3%
30 g	Saaz (Pellet) 30 g Saaz (Pellet) Hops	4.55	66.7%
45 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18 L	Strike	68 °C	67 °C	60 min
25 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Epsom Salt	Water Agt	Mash	0 min.
1 each	Whirlfloc	Water Agt	Boil	15 min.
2.25 g	Wyeast - Beer Nutrient	Other	Boil	15 min.
2 g	Table Salt	Water Agt	Mash	0 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:	$ 25.00 / each $ 25.00
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	18.3 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 290 B cells required

Mangrove Jack - Hophead M66

Amount:	1 Each	Cost:	$ 6.80 / each $ 6.80
Attenuation (avg):	78%	Flocculation:	High
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	18.3 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 290 B cells required

$ 31.80 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.47 bar Temp: 20 °C CO₂ Level: 2.1 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
45	10	20	85	70	100
Calcuim PPm 50-75 Magnisium ...0-30 Alkalinity as of CaCo3 80-150 Sufate ppm 50-150 Chloride ppm 50-100 Sodium ppm <100 Residual Alkalinity 30-90 Color 12-22
Mash Chemistry and Brewing Water Calculator

Notes

A Wisconsin staple, this English nut brown ale clone is likely more authentic with London ale yeast- but the Denny's favorite 50 yeast makes the mouthfeel more rich without being sweet.

For dry yeast, S04 or nottingham at 62-64 degrees would work.

https://newglarusbrewing.com/beers/ourbeers/beer/fat-squirrel

Last Updated and Sharing

1,549

Views

Brews

Public: Yup, Shared
Last Updated: 2021-07-22 23:19 UTC
Snapshot Created: 2021-07-15 20:43 UTC
Link To Parent Recipe

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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View Recipe

Downtown Brown

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