American Brown Coffee Ale - Beer Recipe - Brewer's Friend

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American Brown Coffee Ale

255 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Source: The Hull Truth Brewing
Calories: 255 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Saturday November 20th 2021
1.077
1.016
8.0%
18.1
27.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 81.3%
1 lb American - Chocolate1 lb Chocolate 29 350 6.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Calypso0.5 oz Calypso Hops Pellet 14.7 Boil 10 min 8.28 50%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.3 Boil 60 min 9.79 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 oz Light Roast Carmel Flavored Whole Coffee Beans Spice Boil 1 min.
0.50 oz Light Roast Carmel Flavored Whole Coffee Beans Spice Secondary 4 days
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 424 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Tap water through RO purifier. Added necessary recommended minerals to pre-tested water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 160 °F 150 °F 60 min
5 gal Sparge 160 °F 160 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.96 g | 15.9 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.46 g | 29.9 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

Batch infusion
Starting Volume H2O: 5 gal (5 gal reserve)



Equipment: 2 - 10 gal mash tuns w/lid and temp guage, 1- 10 gal brew pot, Gas Stove, SS ladle, ss tongs, 250 ml graduated cylinder, hydrometer, 40 ml baster (for small volume liquid transfer), 6.5 gal glass big mouth carboy (primary fermentor, 3 -6 gal carboy container, , blow off valve, stem thermometer / hydrometer

Ingredients: Noted above

Set-up Notes: Kitchen Gas Stove Burner. Much easier to heat and control temperature using gas burner.

Mash: Targeted 60 min steep. Water temp held steady between 148-150 F for 60 minutes while recirculating wort. Fly sparged additional 15 min at 160 degrees using the reserve 5 gal water. Transfered wort to brew kettle and put back on burner to heat for boil.

Grain Density (Post Mash): 0.02 oz/ml (~30% increase in density)
SG: > 1.05
Absorbed liquid: 0.96 gal (estimated based on density increase)

Boil: Very easy and quick to get to temp with burner and maintain. Stirred in hops just before the break to ensure even heat distribution. 60 minutes for boil. Added aroma hopps at 45 minutes and stirred.

Cooling: Took ~10 minutes using Brinkman counterflow wort chiller to cool down to 68 F.

Wort:

SG: 1.072
Yield: 6.0

Added yeast starter and sealed fermenter. Set up blow off valve.

OG:
Yield: 5.0 gal (Did not get down close to trub

Let sit for 7 days in primary fermenter. Tranferred to secondary for 7 days
FG: 1.012

Attenuation was 76%. I Target FG was 1.0 with 75% attenuation.

Yield: 5 gal

Conditioned at 20lb psi co2 for 4 days

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  • Last Updated: 2021-12-06 07:12 UTC
  • Snapshot Created: 2021-11-20 17:26 UTC
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