Indian Brown Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Indian Brown Ale

225 calories 21.7 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Thursday February 10th 2022
1.068
1.015
6.9%
42.4
17.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.75 lb American - Pilsner10.75 lb Pilsner 37 1.8 75.9%
15.20 oz Crisp Malting - Flaked Torrefied Maize15.2 oz Flaked Torrefied Maize 36.8 0.66 6.7%
11 oz Simpsons - Amber Malt11 oz Amber Malt 31.8 20.8 4.9%
11 oz American - Caramel / Crystal 60L11 oz Caramel / Crystal 60L 34 60 4.9%
6.50 oz United Kingdom - Coffee Malt6.5 oz Coffee Malt 36 150 2.9%
3 oz American - Roasted Barley3 oz Roasted Barley 33 300 1.3%
8 oz Brown Sugar8 oz Brown Sugar 45 15 3.5%
226.70 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Warrior20 g Warrior Hops Pellet 16 Boil 60 min 36.57 15%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 5.87 21.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 21.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop at 64 °F Day 5 21.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop at 64 °F Day 5 10.6%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Dry Hop at 64 °F Day 5 10.6%
4.71 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Bristol Borough, PA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.02 g | 36.1 qt) 8.42 33.7  
Mash volume with grains (equipment estimates 10.12 g | 40.5 qt) 9.51 38.1  
Grain absorption losses -1.71 -6.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.42 33.7
Equipment Profile Used: System Default
 
Notes

Dogfish Head Craft Brewing’s Indian Brown clone

(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.016
IBU = 50 SRM = 18 ABV = 7.2%

This dark IPA is available year-round and is dry hopped similarly to Dogfish Head’s 60 Minute and 90 Minute IPAs. It is roasty, with a mild hop bitterness.

Ingredients
10.75 lbs. (4.88 kg) Pilsner malt
15.2 oz. (0.43 kg) flaked maize
10.9 oz. (0.31 kg) amber malt
10.8 oz. (0.31 kg) crystal malt (60 °L)
6.5 oz. (0.18 kg) coffee malt
2.2 oz. (62 g) roasted barley
6 oz. (0.17 kg) dark brown sugar
11.5 AAU Warrior® hops (60-10 min.) (0.72 oz./20 g of 16% alpha acids)
6 AAU Golding hops (10-0 min.) (1.2 oz./34 g of 5% alpha acids)
6 AAU Liberty hops (0 min.) (1.33 oz./38 g of 4.5% alpha acids)
1 oz. (28 g) Amarillo® hops (dry hop)
0.5 oz. (14 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Glacier hops (dry hop)
White Labs WLP005 (British Ale) or Wyeast 1187 (Ringwood Ale) yeast
3/4 cup corn sugar (if priming)

Step by Step
Mix a half a cup of water to the brown sugar a slowly caramelize the sugar in a small pot. Be sure not to scorch. Mash the grains at 152 °F (67 °C) in 3.75 gallons (14 L) of water. Vorlaf until your runnings are clear, sparge, add the caramelized sugar and then boil the wort for 60 minutes. Begin hopping the wort with a continuous stream of Warrior® hops. When you run out of Warrior hops, refill hopper with Golding hops and resume hopping until the end of the boil. Add the 0 minute hops after boil and stir wort to create a whirlpool. Allow wort to settle for 15 minutes then begin cooling. Aerate cooled wort and pitch yeast. Ferment at 70 °F (21 °C). Add the dry hops after final gravity is reached, and leave them in contact with the beer for three to five days. Bottle or keg as usual.

Last Updated and Sharing
 
607
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-07-01 03:55 UTC