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American Brown Coffee Ale

Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Source: The Hull Truth Brewing
Calories: 281 calories (Per 12oz)
Carbs: 25 g (Per 12oz)

Created: Thursday January 11th 2018

Original Gravity:

1.085

Final Gravity:

1.016

ABV (standard):

9.0%

IBU (tinseth):

19.8

SRM (morey):

28.0

Mash pH

5.6

Cost $

n/a

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Brew Log History

Target 68°F
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	United Kingdom - Maris Otter Pale13 lb Maris Otter Pale	38	3.75	76.5%
1 lb	American - Chocolate1 lb Chocolate	29	350	5.9%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	5.9%
2 lb	Brown Sugar2 lb Brown Sugar - (late boil kettle addition)	45	15	11.8%
17 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Calypso0.5 oz Calypso Hops	Pellet	14.7	Boil	10 min	9.09	50%
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	6.3	Boil	60 min	10.75	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Calypso (Pellet)	9.09	50%
0.50 oz	Cascade (Pellet)	10.75	50%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 gal		Sparge	--	150 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish Moss	Fining	Boil	15 min.
0.50 oz	Light Roast Carmel Flavored Whole Coffee Beans	Spice	Boil	1 min.
0.50 oz	Light Roast Carmel Flavored Whole Coffee Beans	Spice	Secondary	4 days
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4.50 g	Gypsum	Water Agt	Mash	1 hr.
2.50 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 465 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.52 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Tap water through RO purifier. Added necessary recommended minerals to pre-tested water.
Mash Chemistry and Brewing Water Calculator

Notes

Batch Sparge
Starting Volume H2O: 5.5 gal (4.5 gal reserve)
Grain Weight: 7 lbs 2.6 oz
Grain Density, Pre-Mash: 0.012 oz/ml

Equipment: 2 - 10 gal mash tuns w/lid and temp guage, 1- 10 gal brew pot, Gas Stove, SS ladle, ss tongs, 250 ml graduated cylinder, hydrometer, 40 ml baster (for small volume liquid transfer), 6.5 gal glass carboy (primary fermentor, 3 -6 gal carboy containers (one for secondary fermenting, 2 for water storage), , blow off valve, stem thermometer / hydrometer

Ingredients: Noted above

Set-up Notes: Kitchen Gas Stove Burner. Much easier to heat and control temperature using gas burner.

Mash: Targeted 60 min steep. Water temp held steady between 148-150 F for 60 minutes while recirculating wort. Fly sparged additional 15 min at 160 degrees using the reserve 4.5 gal water. Transfered wort to brew kettle and put back on burner to heat for boil.

Grain Density (Post Mash): 0.02 oz/ml (~30% increase in density)
SG: > 1.03
Absorbed liquid: 0.96 gal (estimated based on density increase)

Boil: Very easy and quick to get to temp with burner and maintain. Stirred in hops just before the break to ensure even heat distribution. 60 minutes for boil. Added aroma hopps at 45 minutes and stirred. Added orange peel slices at 55 minutes and stirred. At 60 minutes, I shut off heat removed lid. Orange peel slices remained through primary fermentation.

Evaporated liquid: ~0.5 gal

Cooling: Took ~10 minutes using copper coil wort chiller to cool down to 68 F.

Wort:

SG: 1.07
Yield: 6 0

fermenter. Retook color is now correct with addition o
Added yeast and sealed fermenter. Set up blow off valve.

OG:
Yield: 5.0 gal (Did not get down close to trub do to not having a filtration system yet and this batch is being bottle conditioned)

Let sit for 7 days in primary fermenter. Tranferred to secondary for 7 days
FG: 1.018

Attenuation was 76%. I Target FG was 1.011 with 75% attenuation. May have let it attenuate a little longer to reach FG target, but time necessitated bottling sooner.

Bottling: added 5 oz (by weight) table sugar to 12 fl oz purified water. Heated mixture until dissolved. Let mixture cool to room temperature and then siphoned fermented beer into mixture. Siphoned mixture into 12 fl oz sterilized bottles and capped.

Yield: 53 (12 fl oz bottles)

Store 3 weeks and enjoy! Yum yum!

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Last Updated: 2021-11-20 17:23 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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American Brown Coffee Ale

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