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

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Janet's Brown Ale

246 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Nick Kauffman
Calories: 246 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/janets-brown-ale-big-brew-2021/
Created: Monday March 8th 2021
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ЧЕРВОНІ ОЧІ(Red Eyes)

by Tim Bulin

OG: 1.062 FG: 1.016 ABV: 5.9% IBU: 35

1.074
1.018
7.4%
42.4
17.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.80 lb American - Pale Ale11.8 lb Pale Ale 37 3.5 75.2%
1.30 lb American - Carapils (Dextrine Malt)1.3 lb Carapils (Dextrine Malt) 33 1.8 8.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.4%
0.80 lb American - Wheat0.8 lb Wheat 38 1.8 5.1%
0.30 lb American - Chocolate0.3 lb Chocolate 29 350 1.9%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 42 0.5 3.2%
15.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Northern Brewer1.25 oz Northern Brewer Hops Pellet 5.1 Mash 0 min 3.74 15.6%
1.25 oz Northern Brewer1.25 oz Northern Brewer Hops Pellet 5.1 Boil 60 min 18.74 15.6%
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 5.1 Boil 15 min 5.58 9.4%
1.25 oz Cascade1.25 oz Cascade Hops Pellet 5.6 Boil 10 min 7.46 15.6%
1.75 oz Cascade1.75 oz Cascade Hops Pellet 5.8 Hopback 0 min 6.91 21.9%
1.75 oz Centennial1.75 oz Centennial Hops Pellet 10.5 Dry Hop Day 0 21.9%
8 oz / $ 0.00
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Ca 110 ppm, Mg 18 ppm, Na 17 ppm, SO4 350 ppm, Cl 50 ppm
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.65 26.6  
Mash volume with grains 7.82 31.3  
Grain absorption losses -1.9 -7.6  
Hops absorption losses (mash) -0.05 -0.2  
Remaining sparge water volume 1.51 6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume (equipment estimates 4.38 g | 17.5 qt) 5.5 22  
Hops absorption losses (hopback) -0.07 -0.3  
Estimated amount in fermentor 5.43 21.7  
Total: 8.16 32.6
Equipment Profile Used: System Default
 
Notes

Ingredients:
MALTS & ADJUNCTS
11.8 lb. (5.35 kg) pale malt
1.3 lb. (590 g) dextrin malt
1 lb. (454 g) 40L crystal malt
0.8 lb. (363 g) wheat malt
0.4 lb. (181 g) 350L chocolate malt
0.5 lb. (227 g) corn sugar @ 0 min
HOPS
1.25 oz. (35 g) US Northern Brewer pellet hops, 5.1% a.a. (mash)
1.25 oz. (35 g) US Northern Brewer pellet hops, 5.1% a.a. (60 min)
0.75 oz. (21 g) US Northern Brewer pellet hops, 5.1% a.a. (15 min)
1.25 oz. (35 g) Cascade pellet hops, 5.6% a.a. (10 min)
1.75 oz. (50 g) Cascade whole hops, 5.8% a.a. (0 min, hopback)
1.75 oz. (50 g) Centennial pellet hops, 10.5% a.a. (dry hop)
YEAST
Lallemand LalBrew BRY-97 West Coast Ale Yeast, Fermentis US-05, Wyeast 1217-PC West Coast IPA, or White Labs WLP001 California Ale Yeast
WATER PROFILE
Ca 110 ppm, Mg 18 ppm, Na 17 ppm, SO4 350 ppm, Cl 50 ppm
ADDITIONAL ITEMS
1 cup (190 g) corn sugar (if priming in bottles)
Specifications:
Original Gravity: 1.074 (18°P)

Final Gravity: 1.018 (4.6°P)

ABV: 7.4%

IBU: 38

SRM: 20

Directions:
Mash the malts with the mash hops at 154°F (68°C) for 30 minutes. Raise to 170°F (77°C) and hold for 15 minutes. Sparge at 170°F (77°C) for 45 minutes. Collect 6.5 gallons (24.5 L) of wort.

Heat to boiling and boil the wort 60 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with reverse osmosis water as required.

Chill the wort to approximately 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) until complete. Prime and bottle condition, or serve from keg if naturally conditioned during aging.



EXTRACT VERSION

7.5 lb. (3.4 kg) Briess Golden Light Liquid Malt Extract
12 oz. (340 g) Briess Bavarian Wheat Liquid Malt Extract
1.3 lb. (590 g) dextrin malt
1 lb. (454 g) 40L crystal malt
0.4 lb. (181 g) 350L chocolate malt
0.5 lb. (227 g) corn sugar @ 0 min

Steep the dextrin malt, crystal malt, chocolate malt, and mash hops in a grain bag at 154°F (68°C) for 30 minutes in 1.5 gallons (5.7 liters) water. Remove the grains and mash hops and fully dissolve the malt extracts in the hot wort. Adjust kettle volume to 6.5 gallons (25 liters) with reverse osmosis water. Proceed with the boil and follow the remaining recipe as above.

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  • Last Updated: 2021-03-16 15:57 UTC