Squach Out Brown Ale - Beer Recipe - Brewer's Friend

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Squach Out Brown Ale

223 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 70 gallons (fermentor volume)
Pre Boil Size: 72 gallons
Post Boil Size: 71 gallons
Pre Boil Gravity: 16.0 °P (recipe based estimate)
Post Boil Gravity: 16.2 °P (recipe based estimate)
Efficiency: 77% (brew house)
Source: Kevin Meyer - Kobold Brewing
Calories: 223 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Tuesday October 19th 2021
16.2 °P
5.7 °P
5.8%
23.4
20.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
115 lb US - Pale 2-Row115 lb Pale 2-Row 37 1.8 64.1%
18 lb American - Caramel / Crystal 60L18 lb Caramel / Crystal 60L 34 60 10%
13 lb Simpsons - Amber Malt13 lb Amber Malt 31.8 20.8 7.2%
10 lb Rice Hulls10 lb Rice Hulls 0 0 5.6%
9 lb Flaked Barley9 lb Flaked Barley 32 2.2 5%
9 lb Flaked Oats9 lb Flaked Oats 33 2.2 5%
3.50 lb Simpsons - Brown Malt3.5 lb Brown Malt 32 187.93 1.9%
2 lb Crisp Malting - Chocolate Malt2 lb Chocolate Malt 32.66 450 1.1%
179.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 lb East Kent Goldings0.1 lb East Kent Goldings Hops Pellet 5 Boil 60 min 1.89 4.8%
2 lb El Dorado2 lb El Dorado Hops Leaf/Whole 15.7 Boil 5 min 21.5 95.2%
2.10 lbs / $ 0.00
 
Yeast
AEB - ay3
Amount:
120 Grams
Cost:
Attenuation (custom):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1506 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.8 psi       Temp: 34 °F       CO2 Level: 2.56 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
I want to be on the Cloride side of the salt calculations. I'm not sure what these shoult be for the recipie in ratio and weight though...
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
68.69 gal Strike 172 °F 152 °F 60 min
70 gal Sparge 172 °F 170 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 72.76 gal (291.04 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 60.76 gal (243.04 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 92.89 gal (371.57 qt) 78.53 314.1  
Strike water volume at mash thickness of 1.75 qt/lb 78.53 314.1  
Mash volume with grains 92.89 371.6  
Grain absorption losses -22.44 -89.8  
Remaining sparge water volume (equipment estimates 16.92 g | 67.7 qt) 16.16 64.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 72.76 g | 291 qt) 72 288  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.26 -5  
Post boil Volume (equipment estimates 70 g | 280 qt) 71 284  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 71 g | 284 qt) 70 280  
Total: 94.69 378.8
Equipment Profile Used: System Default
 
Notes

I have not calculated salts, I have only specified to be generouse on the cloride side. The water volumes, and yeast pitch rate may also be a bit of a guess.

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  • Last Updated: 2021-10-20 13:54 UTC