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H Town Brown

242 calories 24 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: Brown IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 242 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
URL: http://www.homebrewersassociation.org/homebrew-recipe/janets-brown-ale/
Created Monday December 12th 2016
1.073
1.017
7.35%
55.08
20.28
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 lb American - Pale Ale23 lb Pale Ale 37 3.5 72.4%
2.50 lb American - Carapils (Dextrine Malt)2.5 lb Carapils (Dextrine Malt) 33 1.8 7.9%
2.50 lb American - Caramel / Crystal 40L2.5 lb Caramel / Crystal 40L 34 40 7.9%
1.75 lb American - Wheat1.75 lb Wheat 38 1.8 5.5%
1 lb American - Chocolate1 lb Chocolate 29 350 3.1%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late addition) 46 0.5 3.1%
31.75 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Northern Brewer3 oz Northern Brewer Hops Pellet 5.1 Mash 0 min 4.25 15.8%
3 oz Northern Brewer3 oz Northern Brewer Hops Pellet 5.1 Boil 60 min 21.31 15.8%
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 5.1 Boil 15 min 7.05 10.5%
3 oz Cascade3 oz Cascade Hops Pellet 5.6 Boil 10 min 8.49 15.8%
4 oz Cascade4 oz Cascade Hops Pellet 5.6 Whirlpool at 180 °F 15 min 13.98 21.1%
4 oz Centennial4 oz Centennial Hops Pellet 10 Dry Hop 7 days 21.1%
19 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
11 gal Infusion 154 °F 60 min
5 gal Sparge 170 °F 10 min
Starting Mash Thickness: 1.41 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 5 min.
20 each Fermcap S Fining Boil 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Brown IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 17 50 350 0
Assumes 25 mg/l and 75 mg/l from NaMB addition in LODO brewing.
Gypsum: 23 g
Epsom Salt: 10 g
CaCl2: 7 g
pH: 5.31
B2XQ6QV
Mash Chemistry and Brewing Water Calculator
 
Notes

Pre-boil: 14.14 gallons @ 212°F
Post-boil: 12.73 gallons @ 212°F

Estimated Gravity Readings
Mash 1.084
Second Runnings 1.040
Preboil 1.0682
Post Boil 1.072

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-12-26 06:30 UTC
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