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Bell’s Best Brown Ale clone

194 calories 18.9 g 12 oz
Beer Stats
Method: Partial Mash
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO Staff
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created Friday September 23rd 2016
1.059
1.013
6.06%
32.4
18.15
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 70.6%
14 oz American - Victory14 oz Victory 34 28 9.4%
14 oz American - Special Roast14 oz Special Roast 33 50 9.4%
14 oz United Kingdom - Crystal 60L14 oz Crystal 60L 34 60 9.4%
2 oz American - Chocolate2 oz Chocolate 29 350 1.3%
9.35 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 8.3 Boil 60 min 16.43 33.3%
0.25 oz Nugget0.25 oz Nugget Hops Pellet 13 Boil 60 min 12.87 16.7%
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.7 Boil 15 min 2.31 16.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.7 Boil 2 min 0.79 33.3%
1.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3 gal Infusion 150 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 45 min.
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 343 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Step by step:

Steep crushed malts in three gallons of water at 150º F for 30 min. Remove grains from wort, add malt syrup and powder and bring to a boil. Add Cascade and Nugget (bittering) hops, Irish moss and boil for 45 min. Add 0.25 ounce of Fuggle hops (flavor hops) for last 15 min. of the boil. Add 0.5 ounce of Fuggle (aroma) hops for the last two minutes of the boil.

When done boiling, strain out hops, add wort to two gallons cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70º F, and ferment for 10-14 days. Bottle your beer, age for two to three weeks and enjoy!

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-09-23 21:22 UTC
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