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1/2 bbl english brown

165 calories 16.7 g 12 oz
Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created Wednesday October 3rd 2018
1.050
1.012
4.97%
15.63
14.42
5.59
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 35.4%
15 lb United Kingdom - Golden Promise15 lb Golden Promise 37 3 53.1%
24 oz United Kingdom - Brown24 oz Brown 32 65 5.3%
16 oz United Kingdom - Pale Chocolate16 oz Pale Chocolate 33 207 3.5%
12 oz American - Pale 2-Row - Toasted12 oz Pale 2-Row - Toasted 33 30 2.7%
28.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 13.04 50%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 5 min 2.6 50%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 qt First Infusion Hold Temp Infusion 152 °F 60 min
6 qt Mash Out - Fly Sparge See Notes Temperature 168 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Escarpment Labs - Foggy London Ale
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Medium
Optimum Temp:
64.4 - 73.4 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 528 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: 6.1       CO2 Level: 2.0 Volumes
 
Target Water Profile
Toronto
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes


 General Instructions Mass Temp and Sparging<br />

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.044 (10.9 °P).

Once the wort is boiling, add the bittering hops. The total wort boil time is 60 minutes after adding the bittering hops. With 15 minutes left add the Irish moss or other kettle finings and at five minutes left add the last hop addition. Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is 9 grams of properly rehydrated dry yeast or two packages of liquid yeast.

Ferment around 68 °F (20 °C) until the yeast drops clear. With healthy yeast, fermentation should be complete in a week or less. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished.

Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 1 to 2 volumes depending on your packaging. Serve the finished beer at 50 to 55 °F (10 to 13 °C).

Starter Information:
Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG):
1.05
(1.xxx)
Wort Volume:
15
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Liquid Packs:
1
(packs/vials)
Mfg Date:
2018/10/03
(yyyy/mm/dd)
Date yeast pack was made.
Viability: Yeast is 0 days old, the viability is estimated at 100%.


Cells Available:
100 billion cells
Pitch Rate As-Is:
0.14M cells / mL / °P
Target Pitch Rate Cells:
528 billion cells
Difference:
-428 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
100
(Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

2

1.036

DME Required:
7.2 oz, 205.4 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.49
Ending Cell Count:
388 billion cells
Resulting Pitch Rate:
0.55M cells / mL / °P
Starter does not create enough yeast cells. Increase starter size, change aeration technique, or do another step.
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

2

1.036

DME Required:
7.2 oz, 205.4 g
Increase:
1.1
Intial Cells Per Extract (B/g): 1.89
Ending Cell Count:
606 billion cells
Resulting Pitch Rate:
0.86M cells / mL / °P
Starter meets desired pitching rate!

      Priming for Bottling:<br />

Priming Calculator:
Units:
Amount Being Packaged:
10
(Gallons)
Volumes of CO2:
2.0
(see table below)
Temperature of Beer:
68
(F) (see below *)


CO2 in Beer:
0.86 volumes
Priming Sugar Options:
Table Sugar: 6.1 oz.
Corn Sugar: 6.7 oz.
DME: 8.9 oz.
(Use one of the above options)
Carbonation Guidelines by Style
British Style Ales 1.5 - 2.0 volumes
Belgian Ales 1.9 - 2.4 volumes
American Ales and Lager 2.2 - 2.7 volumes
Fruit Lambic 3.0 - 4.5 volumes
Porter, Stout 1.7 - 2.3 volumes
European Lagers 2.2 - 2.7 volumes
Lambic 2.4 - 2.8 volumes
German Wheat Beer 3.3 - 4.5 volumes

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-03 18:23 UTC
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