Hoppy Brown Ale Mt Rainier - Beer Recipe - Brewer's Friend

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Hoppy Brown Ale Mt Rainier

156 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Matroc28
Calories: 156 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Sunday January 10th 2021
1.047
1.015
4.1%
27.6
20.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Crisp Malting - No.19 Floor Malt Maris Otter3.5 kg No.19 Floor Malt Maris Otter 37 3 76.5%
0.50 kg Crisp Malting - Brown Malt0.5 kg Brown Malt 32.7 65 10.9%
0.18 kg Crisp Malting - Chocolate Malt0.175 kg Chocolate Malt 32.66 450 3.8%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 8.7%
4.58 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Mt Rainier25 g Mt Rainier Hops Pellet 6.5 Boil 60 min 20.24 20%
25 g Mt Rainier25 g Mt Rainier Hops Pellet 6.5 Boil 10 min 7.34 20%
75 g Mt Rainier75 g Mt Rainier Hops Pellet 6.5 Dry Hop 7 days 60%
125 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Baking Soda Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Mash 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.9 bar       Temp: 5 °C       CO2 Level: 2.52 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
18 L Infusion 70 °C 65 °C 60 min
Infusion 65 °C 75 °C 15 min
14 L Sparge 75 °C 75 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.7
Mash volume with grains 19.7
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 16.7 L) 14.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22
Total: 31.5  
Equipment Profile Used: System Default
"Hoppy Brown Ale Mt Rainier" British Brown Ale beer recipe by Matroc28. All Grain, ABV 4.14%, IBU 27.57, SRM 20.78, Fermentables: (No.19 Floor Malt Maris Otter, Brown Malt, Chocolate Malt, Flaked Oats) Hops: (Mt Rainier) Other: (Gypsum, Calcium Chloride (dihydrate), Baking Soda, Lactic acid, Irish Moss)
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  • Public: Yup, Shared
  • Last Updated: 2021-01-30 17:11 UTC