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AB Old Brown Ale

138 calories 14.1 g 330 ml
Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 75 min
Batch Size: 170 liters (fermentor volume)
Pre Boil Size: 187 liters
Post Boil Size: 174.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: rgarzaleal
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created Monday January 16th 2017
1.045
1.011
4.6%
23.6
26.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg Swaen Ale25 kg Swaen Ale 38 3.5 71.4%
2 kg BlackSwaen Biscuit2 kg BlackSwaen Biscuit 35 30 5.7%
1.50 kg American - Roasted Barley1.5 kg Roasted Barley 33 300 4.3%
1.50 kg American - Chocolate1.5 kg Chocolate 29 350 4.3%
1.50 kg German - CaraAroma1.5 kg CaraAroma 34 130 4.3%
3.50 kg German - Wheat Malt3.5 kg Wheat Malt 37 2 10%
35 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Apollo60 g Apollo Hops Pellet 18.2 Boil 60 min 19.38 35.3%
60 g Glacier60 g Glacier Hops Pellet 6 Boil at 100 °C 22 min 4.11 35.3%
50 g Glacier50 g Glacier Hops Pellet 6 Boil at 100 °C 5 min 0.1 29.4%
170 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
105 L Infusion 63 °C 60 min
123 L Sparge 77 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
13.50 g Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
200 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 1903 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Ácido cítrico 5.32 grs a sparge
Mash Chemistry and Brewing Water Calculator
 
Notes

Levadura seca 200 gramos
OG 1.052

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-20 23:20 UTC
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