Beer City, USA Brown Ale - Beer Recipe - Brewer's Friend

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Beer City, USA Brown Ale

193 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: HG Brewing
Calories: 193 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Wednesday April 9th 2014
1.058
1.017
5.3%
39.8
29.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 72.3%
0.75 lb United Kingdom - Coffee Malt0.75 lb Coffee Malt 36 150 6.4%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.3%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.3%
0.50 lb American - Victory0.5 lb Victory 34 28 4.3%
8 oz American - Chocolate8 oz Chocolate 29 350 4.3%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 4.3%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.84 oz Galena0.84 oz Galena Hops Pellet 13 Boil 60 min 36.79 45.7%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 3.02 54.3%
1.84 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 tsp Gypsum Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin (optional) Fining Secondary --
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       CO2 Level: 2.4 Volumes
 
Target Water Profile
Tasty McDole's Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 20 50 50 275 150
Using the water provided, add salts to achieve the above water profile (ideal for a Brown Ale). Basically 3.5 tsp. Gypsum will suffice.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Heat 4 gallons of mash water to 180 degrees before doughing in. Target mash temp is 155 degrees. Mash for one hour. -- -- 155 °F 60 min
4 gal Heat 4 gallons of sparge water to 178 degrees, fly sparge for one hour, collect 6 gallons of wort pre-boil Fly Sparge -- 178 °F 60 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 4.41 17.6  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 3.31 13.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.72 30.9
Equipment Profile Used: System Default
 
Notes

Ferment for 7 days and transfer to secondary and condition for 14 days, or until fermentation stops. Add Gelatin (optional) 3 days before bottling and cold crash in fridge.

Bottle and condition at 70-72 for 21 days. Chill 3 days..enjoy!

Cheers Grand Rapids...Beer City U.S.A (2012, 2013)

~HG

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  • Last Updated: 2014-04-25 15:15 UTC