111520 - Beer Recipe - Brewer's Friend

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111520

140 calories 12.6 g 12 oz
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Beer Stats
Method: BIAB
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.22 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: CHB
Hop Utilization: 99%
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Sunday May 31st 2020
1.043
1.008
4.5%
24.6
20.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 53.5%
1.50 lb Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark) 37 10 16.1%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 10.7%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 10.7%
0.50 lb US - Pale 2-Row0.5 lb Pale 2-Row 37 1.8 5.4%
3 oz Weyermann - Chocolate Wheat3 oz Chocolate Wheat 34.8 415 2%
2.50 oz American - Chocolate2.5 oz Chocolate 29 350 1.7%
9.34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles (4.5 AA)1 oz Fuggles (4.5 AA) Hops Pellet 4.5 Boil 90 min 19.57 50%
1 oz East Kent Goldings (5 AA)1 oz East Kent Goldings (5 AA) Hops Pellet 4.6 Boil 7 min 5.02 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
11.50 g Chalk Water Agt Mash 1 hr.
1.65 g Epsom Salt Water Agt Mash 1 hr.
1.30 g Gypsum Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
1.78 g Salt Water Agt Mash 1 hr.
0.50 tsp Diammonium Phosphate (DAP) Water Agt Boil 10 min.
4 oz Maltodextrin Water Agt Boil 10 min.
2 each Whirlfloc Fining Boil 10 min.
1 tsp Ascorbic Acid Water Agt Kegging 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.08 psi       Temp: 38 °F       CO2 Level: 2.58 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.4 gal BIAB Infusion 153 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.99 g | 36 qt) 7.64 30.6  
Mash volume with grains (equipment estimates 9.74 g | 39 qt) 8.39 33.5  
Grain absorption losses -1.17 -4.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 6.22 24.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 7.64 30.6
Equipment Profile Used: System Default
 
Notes

Had to dump, not sure about the flavor. Will rebrew without 2-row

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  • Last Updated: 2020-12-20 20:52 UTC