Nut Brown 1/23/21 - Beer Recipe - Brewer's Friend

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Nut Brown 1/23/21

156 calories 17.8 g 16 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 35 gallons (fermentor volume)
Pre Boil Size: 36 gallons
Post Boil Size: 31.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 156 calories (Per 16oz)
Carbs: 17.8 g (Per 16oz)
Created: Wednesday January 13th 2021
1.047
1.014
4.2%
23.6
17.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Muntons - Maris Otter55 lb Maris Otter 38 2.3 90.7%
2 lb American - Chocolate2 lb Chocolate 29 350 3.3%
3.50 lb American - Caramel / Crystal 120L3.5 lb Caramel / Crystal 120L 33 120 5.8%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 0.2%
60.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Yakima Valley Hops - Fuggles8 oz Fuggles Hops Pellet 5.2 Boil 60 min 23.55 100%
8 oz / $ 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
2 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 541 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 33.3 gal (133.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 21.3 gal (85.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 27.58 gal (110.34 qt). Suggest reducing strike water volume to 7.15 gal (28.6 qt) and adding 15.58 gal (62.34 qt) sparge/top-off. 22.73 90.9  
Strike water volume at mash thickness of 1.5 qt/lb 22.73 90.9  
Mash volume with grains (equipment estimates 24.08 g | 96.3 qt) 27.58 110.3  
Grain absorption losses -7.58 -30.3  
Remaining sparge water volume (equipment estimates 18.39 g | 73.6 qt) 21.09 84.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 33.3 g | 133.2 qt) 36 144  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 31.5 126  
Top off amount 3.5 14  
Going into fermentor 35 140  
Total: 43.83 175.3
Equipment Profile Used: System Default
 
Notes

using Wyeast 1049
toasted 12 lbs of Maris in oven at 350 for 20 min.
OSG 1.052
FSG 1.010
ABV 5.5%

This fermented in 3 days. Fermented at 69 degrees.

Nutty and hints of Chocolate and caramel. Very nice, clean finish.
Yeast is awesome, first time with it.

Actually substituted 1 lb of 40 Lovibond with the 2.5 of 120
I would use all 40 love the next time.

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  • Last Updated: 2021-02-27 12:50 UTC