Bond's Brown - Beer Recipe - Brewer's Friend

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Bond's Brown

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 74% (ending kettle)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Monday August 23rd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 82.6%
0.75 lb Briess - Special Roast0.75 lb Special Roast 33 40 6.5%
0.50 lb Briess - Victory Malt0.5 lb Victory Malt 34.5 28 4.3%
0.50 lb Thomas Fawcett - Crystal Malt I0.5 lb Crystal Malt I 34 45 4.3%
0.25 lb Thomas Fawcett - Pale Chocolate Malt0.25 lb Pale Chocolate Malt 32.2 230 2.2%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.38 oz Kent Goldings1.375 oz Kent Goldings Hops Pellet 4.4 Boil 60 min 21.89 73.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.1 Boil 5 min 2.2 26.7%
1.87 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
2 tbsp Yeast Nutrient Other Boil 10 min.
0.78 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.40 g Gypsum Water Agt Mash 1 hr.
1.81 g Salt Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Stoney Oaks Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 7 19 39 55 90
Target BeerSmith Brown Balanced.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal 1 gal SO + 9 gal distilled Strike 147 °F 144 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume 6.38 25.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 7.43 g | 29.7 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 10.69 42.8
Equipment Profile Used: System Default
 
Notes

Mash at 144 F/40 minutes, 160 F/30 minutes at 50% power
Ferment at 65 F and increase at 1 F/day to 72 F as fermentation slows.

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  • Public: Yup, Shared
  • Last Updated: 2021-09-10 15:54 UTC