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BM Newcastle

150 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created Thursday January 9th 2014
1.045
1.014
4.1%
22.4
16.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Pale 2-Row6 lb Pale 2-Row 37 1.8 67.6%
14 oz Flaked Corn14 oz Flaked Corn 40 0.5 9.9%
7 oz American - Caramel / Crystal 60L7 oz Caramel / Crystal 60L 34 60 4.9%
7 oz American - Caramel / Crystal 20L7 oz Caramel / Crystal 20L 35 20 4.9%
7 oz American - Caramel / Crystal 80L7 oz Caramel / Crystal 80L 33 80 4.9%
7 oz Briess - Carapils Malt7 oz Carapils Malt 34.5 1.5 4.9%
4 oz American - Chocolate4 oz Chocolate 29 350 2.8%
142 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.42 oz Target0.42 oz Target Hops Pellet 11 Boil 60 min 19.74 62.7%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 15 min 2.65 37.3%
0.67 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
13.1 qt Strike 152 °F 60 min
19 qt Sparge 168 °F 15 min
Starting Mash Thickness: 1.35 qt/lb
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (custom):
67%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"BM Newcastle" British Brown Ale beer recipe. All Grain, ABV 4.07%, IBU 22.39, SRM 16.72, Fermentables: (Pale 2-Row, Flaked Corn, Caramel / Crystal 60L, Caramel / Crystal 20L, Caramel / Crystal 80L, Carapils Malt, Chocolate) Hops: (Target, East Kent Goldings)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-10 16:34 UTC
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