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

206 calories 23.2 g 12 oz
Beer Stats
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
15.1 °P
4.6 °P
5.7%
38.3
17.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
Mash Guidelines
Amount Description Type 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

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-12-29 03:53 UTC
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