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Nenna Brown Ale

Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fernando Borrego
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1.051
1.013
4.88%
29.21
21.99
Fermentables
Amount Fermentable PPG °L Bill %
3600 gUnited Kingdom - Maris Otter Pale3600 g Maris Otter Pale383.7585.9%
130 gBelgian - Chocolate130 g Chocolate303403.1%
130 gBelgian - Special B130 g Special B341153.1%
330 gUnited Kingdom - Crystal 110L330 g United Kingdom - Crystal 110L331107.9%
4.19 kg Total      
Hops
Amount Variety Type AA Use Time IBU
15 gTarget15 g Target HopsPellet9.8Boil60 min23.41
15 gFuggles15 g Fuggles HopsPellet4.9Boil15 min5.81
Mash Guidelines
Amount Description Type Temp Time
16.8 LMash-inInfusion67 C75 min
--Mash-outInfusion76 C10 min
15 LFly Sparge76 C--
Starting Mash Thickness: 4 L/kg
Other Ingredients
Amount Name Type Use Time
0.5 gWhirlfloc0.5 g WhirlflocFiningBoil15 min.
1 eachYeastamina BIO41 each Yeastamina BIO4OtherBoil15 min.
Yeast
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
21.1 - 23.9 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P)
170 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Injection       Amount: 2ml (5.5g/L) priming sugar      
Target Water Profile: Água Prata + Bonafont
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
MASH: initial pH 6.5 (Água Prata)
FLY-SPARGE: pH5.7 (Água Bonafont)
Mash Chemistry and Brewing Water Calculator
Notes
Fermentation (Primary): 19-20c until attenuation
Fermentation (Secondary): 3 days at 20-21c
Maturation: +10 days at 13-14c
Cold Crash: +3days at 0.5c
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View Count: 280
Brew Count: 0
Last Updated: 2017-04-16 12:08 UTC
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