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brown

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 35 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 31.5 liters
Post Boil Size: 27.99 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Tuesday June 8th 2021
1.051
1.012
5.2%
26.3
17.1
5.6
13.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg AU - Ale malt4 kg Ale malt $ 2.00 / kg
$ 8.00 		37 3.5 64.2%
0.35 kg GB - brown malt0.35 kg brown malt $ 6.00 / kg
$ 2.10 		32.2 190 5.6%
0.55 kg GB - crystal light0.55 kg crystal light $ 6.00 / kg
$ 3.30 		35 40 8.8%
0.55 kg Flaked Oats0.55 kg Flaked Oats 33 2.2 8.8%
0.55 kg Belgian - Biscuit0.55 kg Belgian - Biscuit 35 23 8.8%
0.23 kg German - Acidulated Malt0.23 kg German - Acidulated Malt 27 3.4 3.7%
6.23 kg / $ 13.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Centennial32 g Centennial Hops Pellet 10.5 Boil 35 min 26.29 100%
32 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 1 hr.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
25 L Infusion -- 65 °C 50 min
10 L Sparge -- -- --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17
Mash volume with grains 20.8
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 20.6 L) 20.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 31.5 L) 31.5
Boil off losses -3.3
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 28
Top off amount 0
Going into fermentor 28
Total: 37.7  
Equipment Profile Used: System Default
"brown" British Brown Ale beer recipe by Brewer #128588. All Grain, ABV 5.19%, IBU 26.29, SRM 17.07, Fermentables: (Ale malt, brown malt, crystal light, Flaked Oats, Belgian - Biscuit, German - Acidulated Malt) Hops: (Centennial) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2021-06-21 12:17 UTC