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PB0161 Salted Caramel Brown 08/25/2023

Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 215 gallons (ending kettle volume)
Pre Boil Size: 235 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Rives
Calories: 188 calories (Per 16oz)
Carbs: 18.6 g (Per 16oz)

Created: Friday August 18th 2023

Original Gravity:

1.057

Final Gravity:

1.013

ABV (standard):

5.9%

IBU (tinseth):

17.7

SRM (morey):

24.3

Mash pH

5.1

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
275 lb	Crisp Malting - Finest Maris Otter275 lb Finest Maris Otter	38	3	58.5%
55 lb	Crisp Malting - Crystal 60L55 lb Crystal 60L	33.1	60	11.7%
27.50 lb	Candi Syrup - Belgian Candi Syrup - Amber (40L) - (late boil kettle addition)	32	40	5.9%
27.50 lb	Crisp Malting - Crystal Dark - 77L27.5 lb Crystal Dark - 77L	33.1	77	5.9%
25 lb	Rice Hulls25 lb Rice Hulls	0	0	5.3%
23 lb	Dingemans - Biscuit23 lb Biscuit	34.5	22	4.9%
13.50 lb	Crisp Malting - Brown Malt13.5 lb Brown Malt	32.7	65	2.9%
13.50 lb	Crisp Malting - Crystal Extra Dark - 120L13.5 lb Crystal Extra Dark - 120L	35	120	2.9%
10 lb	Crisp Malting - Pale Chocolate10 lb Pale Chocolate	32.7	220	2.1%
470 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
36 oz	East Kent Goldings36 oz East Kent Goldings Hops		Pellet	5	First Wort	90 min	17.73	100%
36 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
36 oz	East Kent Goldings (Pellet)		17.73	100%
36 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
169.87 gal	Strike	166 °F	152 °F	60 min
120.44 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
100 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
30 g	Epsom Salt	Water Agt	Mash	1 hr.
50 g	Gypsum	Water Agt	Mash	1 hr.
19.46 ml	Phosphoric acid	Water Agt	Mash	1 hr.
60 ml	Fermcap	Other	Boil	75 min.
35 g	Whirfloc	Fining	Boil	15 min.
30 g	yeastx-82	Other	Boil	15 min.
60 g	ALDC	Other	Primary	0 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	500 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 3999 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.65 psi Temp: 31 °F CO₂ Level: 2.6 Volumes

Target Water Profile

Project Barley Lomita RO water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
58.5	17.7	15	73.1	51	0
strike in with 170 gal (644 L) at 160 F (target mash temp is 148 F) add salts and acid per other ingredients sparge with ~120 gal at 175 F
Mash Chemistry and Brewing Water Calculator

Notes

run mash rakes and recirc through vorlauf for first 15 min after mash in and then then turn of rakes and recirc and let sit another 45 min (60 min total saccharification rest)
Then vorlauf for 15 min for clear wort.

Lauter and sparge very slowly taking between 60 to 90 min to collect 235 gal in kettle. Start pump on lowest speed (20 or 25%?) and restrict output to collect ~50 to 60 gal every 15 min. flow meter should read ~12 to 15 L/min

fermcap and first wort hops added to BK as it starts to fill

Add amber syrup, whirfloc, and yeastx 15 min before flameout

inject ALDC directly to FV just before after knocking out.

Then knockout through sanitized HX to FV to target 65 to 68 F for start of fermentation. Set FV glycol control to 68 F.

Oxygenate at 1 L/min for 60 min through carb stone in FV, or inline oxygenate at output of Hx at 1.5 L/min flow rate the whole time while knocking out.

pitch 1x new 500 g pack of S-04

Last Updated and Sharing

571

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Brews

Public: Yup, Shared
Last Updated: 2023-08-23 01:44 UTC

System Default

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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