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August Comp

Method: BIAB
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Amron
Calories: 158 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)

Created: Saturday December 30th 2017

Original Gravity:

1.051

Final Gravity:

1.016

ABV (standard):

4.5%

IBU (tinseth):

32.5

SRM (daniels):

13.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	United Kingdom - Maris Otter Pale4 kg Maris Otter Pale	38	3.75	63.5%
1.50 kg	United Kingdom - Munich1.5 kg Munich	37	6	23.8%
0.40 kg	United Kingdom - Brown0.4 kg Brown	32	65	6.3%
0.40 kg	United Kingdom - Crystal 60L0.4 kg Crystal 60L	34	60	6.3%
6.30 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	East Kent Goldings35 g East Kent Goldings Hops	Pellet	5	Boil	60 min	19.71	41.2%
35 g	Cascade35 g Cascade Hops	Pellet	7	Whirlpool at 70 °C	0 min	9.8	41.2%
15 g	East Kent Goldings15 g East Kent Goldings Hops	Pellet	5	Whirlpool at 70 °C	0 min	3	17.6%
85 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	East Kent Goldings (Pellet) 50 g East Kent Goldings (Pellet) Hops	22.71	58.8%
35 g	Cascade (Pellet) 35 g Cascade (Pellet) Hops	9.8	41.2%
85 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
33 L	Beta Amylase	Infusion	--	62 °C	30 min
	Alpha Amylase	Infusion	--	70 °C	30 min

Yeast

Mangrove Jack - Empire Ale M15

Amount:	1 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Med-High
Optimum Temp:	21 - 24 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 110 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose CO₂ Level: 2.00 Volumes

Target Water Profile

Aug Comp Brown Ale

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
53	5	15	66	57	0
Gypsum (CaSO4 x 2H2O) - 1.2g Calcium Chloride (CaCl2) - 2.7g Epsom Salt (MgSO4 x 7H2O) - 1.0g Lactic 80.00% - 3.4 (ml) Batch Volume (liters) - 25.0 Hardness (ppm as CaCO3) - 155 Estimated Mash pH - 5.40 Alkalinity (ppm as CaCO3) - -1 Calcium (ppm) Magnesium (ppm) Sodium (ppm) Sulfate (ppm) Chloride (ppm)(^swap) Bicarbonate (ppm) Existing Water Profile 16 2 15 26 15 61 Mashing Water Profile 53 5 15 57 66 -2
Mash Chemistry and Brewing Water Calculator

Notes

Hochkurz mash:
The first rest (maltose rest) should be held at or around 63C (145F) and it’s length is used to control the fermentability of the wort. A good starting point for its duration is 30 min. Longer for more fermentable wort and shorter for less fermentable wort. If even higher fermentability is desired an intermediate rest at 65C (150F) can be added. Due to its large volume the mash temperature should not drop much during that rest but you may wrap the pot into blankets to stabilize the mash temp even more.

The dextrinization rest at 70-72C (158-162F) needs to be held until the mash is iodine negative but may be extended to 45-60 min. Many authors contribute head retention and mouthfeel benefits to extending this rest. Finally the mash may be raised to mash out temp and subsequently lautered.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-07-05 12:19 UTC

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

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