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Brown Stains (American Brown Ale)

190 calories 18 g 330 ml
Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 50 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 27.5 liters
Post Boil Size: 21.6 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: White Rabbit Brown Ale - CB&B Mag (photo)
Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created Tuesday May 7th 2019
1.062
1.013
6.4%
24.4
27.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg New Zealand - Ale Malt6 kg Ale Malt 37.4 3.05 87%
0.30 kg New Zealand - Light Chocolate Malt0.3 kg Light Chocolate Malt - (late boil kettle addition) 32.7 456.85 4.3%
0.30 kg Bestmalz - BEST Caramel Munich I0.3 kg BEST Caramel Munich I 34.5 35 4.3%
0.30 kg New Zealand - Medium Crystal Malt0.3 kg Medium Crystal Malt 35.4 56.35 4.3%
6.90 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.9 Boil 60 min 13.05 32.6%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.9 Boil 30 min 3.58 11.6%
14 g Crystal14 g Crystal Hops Pellet 4.3 Boil 20 min 4.36 16.3%
14 g Crystal14 g Crystal Hops Pellet 5.7 Boil 10 min 3.46 16.3%
20 g Crystal20 g Crystal Hops Pellet 5.7 Dry Hop 5 days 23.3%
86 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
31 L Strike Temp. - 72C Infusion 68 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 70 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
0.40 g Epsom Salt Water Agt Mash 1 hr.
2.40 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Brewtan B Fining Boil 15 min.
0.50 each Whirlfloc Water Agt Boil 15 min.
6 g Fermaid AT Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.77 bar       Temp: 3 °C       CO2 Level: 2.52 Volumes
 
Target Water Profile
Brown Ale Balanced - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 15 55 70 90
Batch #2
Gypsum - 2.4g
Epsom - 0.4g
Calcium chloride - 2g
Chalk - 2g
Mash Chemistry and Brewing Water Calculator
 
Notes

Batch #2 - 18/7/21 (Eff.: 65%, Att.: 80%, ABV: 6.4%)

  • Mash vol.: 31 L, Pre-boil vol.: 27.5 L, Batch vol.: 21.5 L
    OG: 1062 (Refract.) 10 (Tilt) Boil Time: 50 min
    FG: 1013 (Tilt)
  • S-04 yeast dry pitched at 22 C.
    Dry hopped for two days at 10 C before 24hrs cold crash.
    1/8/21 - Kegged and carbed
    3/9/21 - Aroma is mild sweet, smooth but with a thin clean body, very easy drinking with a little hop bitterness and a hint of biscuit. Still pretty good after a month.

    Batch #1 - 11/5/19 (Eff. 56.5%, ABV. - 70% Att.)
    Substitutes
  • Gladfield Ale Malt for Maris Otter
  • Gladfield Medium Crystal for British Medium Crystal (65L)
  • No Liberty hops available (14g @10min, 14g @dry hop), added extra Hal. mf
    Notes
  • First use of Campden tabs added before mash as it warmed to strike.
    19/5/19 - SG: 1017, tastes of subtle biscuit with a hint if sweetness, dry hopped with 20g rather than 14g of Crystal.
    26/5/19 - Kegged and carbed at 30psi for 3 minutes.
    14/6/19 - Tastes light biscuit malt with a light body and hoppy aftertaste, quite a good beer.
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-03 06:51 UTC
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