Northern English Brown - Beer Recipe - Brewer's Friend

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Northern English Brown

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday June 17th 2012
1.052
1.013
5.1%
26.6
16.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Pale 2-Row18 lb Pale 2-Row 38 2.5 81.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.3%
1 lb American - Victory1 lb Victory 34 28 4.5%
1 lb United Kingdom - Crystal 45L1 lb Crystal 45L - (late boil kettle addition) 34 45 4.5%
1.50 lb American - Special Roast1.5 lb Special Roast - (late boil kettle addition) 33 50 6.8%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Leaf/Whole 8.2 Boil 90 min 25%
3 oz Perle3 oz Perle Hops Leaf/Whole 8.2 Boil 1 min 75%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfoc Fining Boil 15 min.
1 tbsp gelatin Fining Primary 0 min.
3 tbsp yeast nutrient Other Primary 5 min.
2 each oak cube Other Primary 1 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
1/4 gallon yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tasty's Malty Beer Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tasty's water program for all Malty or dark beers - this is for 22 gallons using RODI water

baking soda - 8 grams
gypsum - 11 grams
calcium chloride - 16 grams
epsom salt - 10 grams
canning salt - 1 gram
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 153 Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.4 gal (53.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.4 gal (5.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.63 38.5  
Mash volume with grains 11.39 45.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 6.78 g | 27.1 qt) 9.38 37.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.4 g | 53.6 qt) 16 64  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 19 76
Equipment Profile Used: System Default
 
Notes


Strike with 10 gallons at 165 to hit 152. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170


Pitch yeast at 60. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 66. Raise to 70 degrees after a few days to clear diacytle.

Special roast is like a higher toasted victory. Use EKG for IBU if you have them over Perle.

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  • Last Updated: 2012-06-17 22:38 UTC