BUCKWHEAT BROWN - Beer Recipe - Brewer's Friend

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BUCKWHEAT BROWN

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 76% (brew house)
Hop Utilization: 98%
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Saturday November 28th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.06 lb US - Pale 2-Row9.0625 lb Pale 2-Row 37 1.8 72%
1.25 lb American - Pale 2-Row - Toasted1.25 lb Pale 2-Row - Toasted 33 30 9.9%
0.63 lb American - Caramel / Crystal 60L0.625 lb Caramel / Crystal 60L 34 60 5%
1.25 lb United Kingdom - Brown1.25 lb Brown 32 65 9.9%
0.20 lb American - Roasted Barley0.1953 lb Roasted Barley 33 300 1.6%
0.20 lb American - Chocolate0.1953 lb Chocolate 29 350 1.6%
12.58 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 90 min 21.84 30.8%
1.25 oz Bramling Cross1.25 oz Bramling Cross Hops Pellet 6.5 Boil 15 min 12.67 38.5%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 0 min 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tab Fining Boil 15 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.7 oz       Temp: 68 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
FILTERED MUNICIPAL TREASTED WITH 5 STAR pH STABILIZER
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.145 gal PROTEIN REST Temperature 124 °F 122 °F 30 min
9.435 qt STARCH CONVERSION Temperature 122 °F 152 °F 60 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.14 12.6  
Mash volume with grains 4.15 16.6  
Grain absorption losses -1.57 -6.3  
Remaining sparge water volume (equipment estimates 7.3 g | 29.2 qt) 6.43 25.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.62 g | 34.5 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 9.57 38.3
Equipment Profile Used: System Default
 
Notes

ADD CRUSHED GRAIN AND pH STABILIZER TO 4.145 GALLONS OF 124 DEGREE WATER. TEMPERATURE SHOULD STABILIZE AT122 DEGREES. HOLD FOR 30 MINUTE PROTEIN REST. ADD 9.435 QUARTS OF BOILING WATER AND HEAT IF NECESSARY. TEMPERATURE SHOULD STABILIZE AT 152 DEREES. HOLD FOR A 60 MINUTE STARCH CONVERSION. ADD HEAT TO MASH OUT AT 168 DEGREES. SPARGE TO COLLECT 7.75 GALLONS OF WORT AND BOIL FOR 90 MINUTES ADDING OTHER INGREDIENTS AT TIMES LISTED ABOVE. COOL TO 68 DEGREES AND TRANSFER TO PRIMARY FERMENTER. VOLUME SHOULD BE 6.25 GALLONS. PITCH YEAST AND AERATE. FERMENT IN PRIMARY FOR ONE WEEK AT 68 DEGREES THEN TRANSFER TO SECONDARY FOR 2 WEEKS. BOTTLE OR KEG.

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  • Last Updated: 2021-12-31 21:05 UTC