FBABA1- Brown Ale - Beer Recipe - Brewer's Friend

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FBABA1- Brown Ale

165 calories 17.5 g 16 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.67 gallons
Post Boil Size: 13.58 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 58% (brew house)
Hop Utilization: 97%
Calories: 165 calories (Per 16oz)
Carbs: 17.5 g (Per 16oz)
Created: Thursday October 22nd 2020
1.050
1.013
4.9%
34.7
21.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 lb Weyermann - Pale Ale23 lb Pale Ale 39 2.3 85.2%
1 lb Weyermann - Carahell1 lb Carahell 34 10 3.7%
2 lb Weyermann - Caramunich Type 32 lb Caramunich Type 3 34 57 7.4%
1 lb Weyermann - Carafa II1 lb Carafa II 31.5 415 3.7%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13.4 First Wort 60 min 11.72 5.9%
2 oz Chinook2 oz Chinook Hops Pellet 13.4 Boil 10 min 15.46 23.5%
2 oz Chinook2 oz Chinook Hops Pellet 13.4 Whirlpool at 200 °F 10 min 7.53 23.5%
4 oz Chinook4 oz Chinook Hops Pellet 13 Dry Hop 4 days 47.1%
8.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
3.43 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
13.50 g Epsom Salt Water Agt Mash 1 hr.
2.24 g Gypsum Water Agt Mash 1 hr.
0.25 g Baking Soda Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Sparge 1 hr.
9 g Five Star Chemicals - Super Moss Fining Boil 10 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
2 each Campden Tablets Water Agt Mash 0 min.
2 each Campden Tablets Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 563 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.22 psi       Temp: 37 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Bitter Brown
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 20 15 50 110 95
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.1 gal Dough In Strike 138 °F 133 °F --
Temperature -- 144 °F 10 min
Temperature -- 152 °F 20 min
Temperature -- 162 °F 20 min
Temperature -- 168 °F 10 min
Starting Mash Thickness: 2.83 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.67 gal (54.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.67 gal (6.68 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.26 gal (85.05 qt). Suggest reducing strike water volume to 9.84 gal (39.36 qt) and adding 9.26 gal (37.05 qt) sparge/top-off. 19.1 76.4  
WARNING: Based on your provided mash thickness (2.83 qt/lb), your strike volume will exceeds the total water needed for the recipe (18.3 g). Reduce mash thickness to 2.7 qt/lb or increase pre-boil volume to 15.48 g.    
Strike water volume at mash thickness of 2.83 qt/lb 19.1 76.4  
Mash volume with grains 21.26 85.1  
Grain absorption losses -3.38 -13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.67 g | 54.7 qt) 14.67 58.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 12.08 g | 48.3 qt) 13.58 54.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13.51 g | 54 qt) 12 48  
Total: 18.3 73.2
Equipment Profile Used: System Default
 
Notes

Total Water Needed: 19 Gallons
Mash Water Needed: 10 Gallons
Sparge Water Needed: 9 Gallons
Strike Temperature: 144
Pre-Boil Wort Produced: 15 Gallons


BWS Profile Ca Mg Na SO4 Cl HCO3
Brown Bitter 60 20 15 110 50 95

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  • Last Updated: 2023-06-28 02:24 UTC