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Nut Brown Ale - PDJ House Special

Method: All Grain
Style: Mild
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 70% (brew house)
Source: PDJBrewer
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Friday February 22nd 2013

Original Gravity:

1.051

Final Gravity:

1.014

ABV (standard):

4.8%

IBU (tinseth):

26.2

SRM (morey):

20.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Liquid Malt Extract - Light7 lb Liquid Malt Extract - Light	35	4	82.4%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	5.9%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	5.9%
0.50 lb	American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L	33	80	5.9%
8.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Goldings0.5 oz Goldings Hops	Leaf/Whole	4.5	Boil	75 min	8.29	25%
0.50 oz	Willamette0.5 oz Willamette Hops	Leaf/Whole	4.5	Boil	75 min	8.29	25%
0.50 oz	Goldings0.5 oz Goldings Hops	Leaf/Whole	4.5	Boil	20 min	4.81	25%
0.50 oz	Willamette0.5 oz Willamette Hops	Leaf/Whole	4.5	Boil	20 min	4.81	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Goldings (Leaf/Whole)	13.1	50%
1 oz	Willamette (Leaf/Whole)	13.1	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8		Sparge	--	150 °F	45 min

Yeast

White Labs - Irish Ale Yeast WLP004

Amount:	1 Each	Cost:
Attenuation (avg):	71.5%	Flocculation:	Med-High
Optimum Temp:	65 - 68 °F	Starter:	No
Fermentation Temp:	71 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 460 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: secondary fermentation Amount: 3/4 cup sugar

Target Water Profile

Bull Run Watershed

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
2	1	2	10	1	9
Bull Run Water Supply Water is first disinfected with chlorine, entering the system at about 2 parts per million (ppm). At the end of the disinfection process, sodium hydroxide (NaOH) and ammonium hydroxide (NH4OH) are added to the water. Sodium hydroxide (at a dose of 3.5 to 5.0 ppm) is added to raise the pH slightly(approximately 1 pH unit). This helps prevent corrosion of household plumbing and lowers the amount of lead and copper that can leach into the water. Ammonium hydroxide (aqueous ammonia) is added (at a dose of about 0.35 ppm as NH3-N) to form a long-lasting chloramine disinfectant residual. Chlorine and ammonia are used in a ratio by weight of approximately 4.9 to 1.ply
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

2,374

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Brews

Public: Yup, Shared
Last Updated: 2013-04-07 14:57 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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