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British Coffee Brown

194.02 calories 23.29 g 12 oz
Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Tuesday September 10th 2019
1.058
1.019
5%
16.3
13.22
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.96 lb United Kingdom - Maris Otter Pale3.96 lb Maris Otter Pale 38 3.75 66.2%
0.25 lb American - Caramel / Crystal 80L0.25 lb Caramel / Crystal 80L 33 80 4.2%
0.43 lb United Kingdom - Brown0.43 lb Brown 32 65 7.2%
0.26 lb American - Victory0.26 lb Victory 34 28 4.3%
0.86 lb Rolled Oats0.86 lb Rolled Oats 33 2.2 14.4%
0.22 lb Lactose (Milk Sugar)0.22 lb Lactose (Milk Sugar) 41 1 3.7%
5.98 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 12.1 Boil 60 min 16.3 100%
0.2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.24 gal Infusion 155 °F 45 min
1.52 gal Sparge 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.60 g Epsom Salt Water Agt Mash 1 hr.
0.80 g Gypsum Water Agt Mash 1 hr.
0.49 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: British Brown Ale, ABV 5%, IBU 16.3, SRM 13.22, Fermentables: (Maris Otter Pale, Caramel / Crystal 80L, Brown, Victory, Rolled Oats, Lactose (Milk Sugar)) Hops: (Magnum) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-18 12:38 UTC
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