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The Shire Brown Ale

Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 82% (brew house)
Source: AHA
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Tuesday June 25th 2019

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.2%

IBU (tinseth):

20.7

SRM (morey):

18.7

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.88 lb	United Kingdom - Maris Otter Pale6.875 lb Maris Otter Pale	38	3.75	49.3%
2.88 lb	German - Vienna2.875 lb Vienna	37	4	20.6%
1.13 lb	Flaked Oats1.125 lb Flaked Oats	33	2.2	8.1%
1.13 lb	American - Caramel / Crystal 40L1.125 lb Caramel / Crystal 40L	34	40	8.1%
0.38 lb	German - Chocolate Wheat0.375 lb Chocolate Wheat	31	413	2.7%
0.38 lb	New Zealand - Biscuit Malt0.375 lb Biscuit Malt	35	30.46	2.7%
0.31 lb	United Kingdom - Pale Chocolate0.3125 lb Pale Chocolate	33	207	2.2%
0.88 lb	German - Acidulated Malt0.875 lb Acidulated Malt	27	3.4	6.3%
13.94 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Northern Brewer0.6 oz Northern Brewer Hops	Pellet	8.2	Boil	60 min	12.41	31.6%
0.70 oz	East Kent Goldings0.7 oz East Kent Goldings Hops	Pellet	4.7	Boil	60 min	8.3	36.8%
0.60 oz	East Kent Goldings0.6 oz East Kent Goldings Hops	Pellet	5.7	Boil	0 min		31.6%
1.90 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.60 oz	Northern Brewer (Pellet)	12.41	31.6%
0.70 oz	East Kent Goldings (Pellet)	8.3	36.8%
0.60 oz	East Kent Goldings (Pellet)		31.6%
1.90 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal	Strike temp 163	Infusion	--	149 °F	60 min
2.5 gal	Mash out boiling water	Temperature	--	165 °F	10 min
2.3 gal	1st batch sparge	Sparge	--	170 °F	10 min
2.3 gal	2nd sparge	Sparge	--	170 °F	10 min
Starting Mash Thickness: 1.33 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Whirlfloc	Water Agt	Boil	10 min.
0.50 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.
16 g	Chalk	Water Agt	Mash	1 hr.
1 g	Calcium Chloride	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Table Salt	Water Agt	Mash	1 hr.
1 g	Magnesium Chloride	Water Agt	Mash	1 hr.

Yeast

Wyeast - British Ale 1098

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 134 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.64 psi Temp: 33 °F CO₂ Level: 2.7 Volumes

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	12	45	82	65	223
↓ Gypsum: 3 Ca+2 SO4• 2H2O ~0.8 tsp ↓ Epsom Salt: 2 Mg+2 SO4• 7H2O ~0.4 tsp ↓ Canning/Other Salt: 4 NaCl ~0.6 tsp ↓ Calcium Chloride: 1 Ca+2 Cl2• 2H2O ~0.2 tsp ↓ Magnesium Chloride: 1 Mg+2 Cl2• 6H2O ~0.2 tsp ↑ Chalk: 16 Ca+2 CO3 ~4.2 tsp
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

318

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Brews

Public: Yup, Shared
Last Updated: 2019-07-04 03:22 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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