Brown ale Mt Rainier - Beer Recipe - Brewer's Friend

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Brown ale Mt Rainier

144 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.75 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Matroc28
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Wednesday January 12th 2022
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OG: 1.049 FG: 1.013 ABV: 4.8% IBU: 32

1.044
1.010
4.5%
35.7
18.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Crisp Malting - No.19 Floor Malt Maris Otter3.5 kg No.19 Floor Malt Maris Otter 37 3 76.9%
0.25 kg Crisp Malting - Brown Malt0.25 kg Brown Malt 32.7 65 5.5%
0.15 kg Crisp Malting - Chocolate Malt0.15 kg Chocolate Malt - (late mash tun addition) 32.66 450 3.3%
0.15 kg Belgian - Biscuit0.15 kg Biscuit 35 23 3.3%
0.50 kg Flaked Rye0.5 kg Flaked Rye 36 2.8 11%
4.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Mont Rainier15 g Mont Rainier Hops Pellet 12 Boil 60 min 24.33 15%
35 g Mont Rainier35 g Mont Rainier Hops Pellet 12 Boil 5 min 11.32 35%
50 g Mont Rainier50 g Mont Rainier Hops Pellet 12 Dry Hop 7 days 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Baking Soda Water Agt Mash 1 hr.
1.50 tsp Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.9 bar       Temp: 5 °C       CO2 Level: 2.52 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion 69 °C 67 °C 60 min
Infusion 67 °C 77 °C 15 min
8 L Sparge 77 °C 77 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.6
Mash volume with grains 19.6
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 15.8 L) 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 24.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 30.2  
Equipment Profile Used: System Default
"Brown ale Mt Rainier" British Brown Ale beer recipe by Matroc28. All Grain, ABV 4.45%, IBU 35.65, SRM 18.54, Fermentables: (No.19 Floor Malt Maris Otter, Brown Malt, Chocolate Malt, Biscuit, Flaked Rye) Hops: (Mont Rainier) Other: (Gypsum, Calcium Chloride (dihydrate), Baking Soda, Lactic acid, Whirlfloc)
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  • Last Updated: 2022-02-21 17:07 UTC