View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

2016 - 11/26 - Sherlock's Northern English Brown v2

Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 11.2 °P (recipe based estimate)
Efficiency: 67% (brew house)
Source: Dr. Sherlock
Calories: 206 calories (Per 12oz)
Carbs: 23.2 g (Per 12oz)

Created: Sunday November 20th 2016

Original Gravity:

15.1 °P

Final Gravity:

4.6 °P

ABV (standard):

5.7%

IBU (rager):

38.3

SRM (morey):

17.9

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	69.9%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	7.8%
1 lb	German - Melanoidin1 lb Melanoidin	37	25	7.8%
6 oz	United Kingdom - Pale Chocolate6 oz Pale Chocolate	33	207	2.9%
1 lb	American - Vienna1 lb Vienna	35	4	7.8%
0.50 lb	German - Munich Dark0.5 lb Munich Dark	37	15.5	3.9%
12.87 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Northern Brewer0.5 oz Northern Brewer Hops	Pellet	7.8	Boil	75 min	18.18	9.5%
2 oz	Willamette2 oz Willamette Hops	Pellet	4	Boil	30 min	20.1	38.1%
2.75 oz	Willamette2.75 oz Willamette Hops	Leaf/Whole	4	Boil	0 min		52.4%
5.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Northern Brewer (Pellet)	18.18	9.5%
2 oz	Willamette (Pellet)	20.1	38.1%
2.75 oz	Willamette (Leaf/Whole)		52.4%
5.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	153 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - Whitbread Ale Yeast WLP017

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	66 - 70 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 219 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Total mash water needed 9.55 38.2 Strike water volume at mash thickness of 1.5 qt/lb 6.56 26.3 Remaining sparge water volume 2.99 12 Grain absorption losses -2.19 -8.8 Mash Lauter Tun dead space -0.25 -1 Amount going into kettle 7.11 28.5 Boil off losses -1 -4 Hops absorption losses -0.11 -0.5 Amount going into fermentor 6 24 Total: 9.55 38.2
Mash Chemistry and Brewing Water Calculator

Notes

Added 1.75 grs of burton salts; gipsum and papain

Last Updated and Sharing

1,382

Views

Brews

Public: Yup, Shared
Last Updated: 2016-12-29 03:53 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!