Johnston with a "T" - Beer Recipe - Brewer's Friend

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Johnston with a "T"

206 calories 25.6 g 330 ml
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Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 45 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25.82 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brown ale with figs.
Calories: 206 calories (Per 330ml)
Carbs: 25.6 g (Per 330ml)
Created: Friday September 23rd 2022
1.066
1.023
5.7%
40.6
22.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 kg Gladfield - American Ale Malt5.6 kg American Ale Malt 37.3 2.54 78.7%
0.50 kg Fig0.5 kg Fig - (late boil kettle addition) 5.3 0 7%
0.30 kg Gladfield - Light Chocolate Malt0.3 kg Light Chocolate Malt 32.7 355 4.2%
0.30 kg Gladfield - Medium Crystal Malt0.3 kg Medium Crystal Malt 35.4 56.35 4.2%
0.30 kg Weyermann - Munich Type I0.3 kg Munich Type I 38 6 4.2%
0.12 kg Rolled Oats0.12 kg Rolled Oats 33 2.2 1.7%
7.12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 45 min 30.27 40%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 25 min 8.02 30%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 5 min 2.3 30%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 65 min.
0.25 tsp Potassium Metabisulfite Water Agt Mash 65 min.
1.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Chalk Water Agt Mash 1 hr.
0.60 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
500 g Figs Flavor Boil 20 min.
6 g Fermaid AT Water Agt Boil 15 min.
1 each Whirlfloc Water Agt Boil 10 min.
500 g Figs (Caramelised) Flavor Primary 2 days
0.50 tsp Brewtan B Water Agt Mash 65 min.
0.25 tsp Potassium Metabisulfite Water Agt Mash 65 min.
1.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Chalk Water Agt Mash 1 hr.
0.60 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
500 g Figs Flavor Boil 20 min.
6 g Fermaid AT Water Agt Boil 15 min.
1 each Whirlfloc Water Agt Boil 10 min.
250 g Figs (Caramelised) Flavor Primary 4 days
100 g Coffee beans Flavor Primary 4 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
66%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Temp: 2 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Brown Ale Balanced - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 15 55 70 90
CaCl - 1.7 g
Chalk - 0.8 g
Epsom - 0.6 g
Gypsum - 2 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.5 L Infusion 71 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.6 L) 33.3
Mash volume with grains (equipment estimates 37.9 L) 37.7
Grain absorption losses -6.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25.8
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Volume into fermentor 22
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Batch #2 - 2/5/24 (Eff.: %, Att.: 66%, ABV: 5.7%)

  • Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 22 L
    OG: 1063 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
    Yeast: S-04 (x2 packs) dry pitched.
    Malt bill from "Brown Stains" American Brown Ale with oats added for body along with figs in boil and caramelised figs in secondary.
    Substitutes:
    FG: 1023, cold crashed to 10 C, added 250g figs (was supposed to be 500g) and 100g whole coffee beans (see photo) straight to fermenter.

    Batch #1 - 26/9/22 (Eff.: 70%, Att.: 87%, ABV: 7.4%)
  • Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 22 L
    OG: 1066 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
    Yeast: S-04 (x2 packs) dry pitched.
    Malt bill from "Brown Stains" American Brown Ale with oats added for body along with figs in boil and caramelised figs in secondary.
    Substitutes:
    Weyerman Munich 1 in for Bestmalz Caramel Munich 1.
    26/9/22 - Figs were quartered and added to hop spider for the boil.
    27/9/22 - SG: 1057
    29/9/22 - SG: 1010
    2/10/22 - SG: 1008, tastes slightly of figs.
    4/10/22 - SG: 1007
    6/10/22 - Cold crashed to 3C.
    10/10/22 - Added 500g of caramelised figs, cooked for 10 mins on stove and added in hop sock.
    15/10/22 - Kegged and carbed
    10/11/22 - Not finished at the wedding as the jockey box struggled to pour. This thing is tasting delicious, pours a very dark and cloudy/dirty brown, head is a little coarse off white, great body that's not too thick, sweet fig finish that's very tasty, it's on the dessert side of a brown ale but so freaking tasty.
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  • Last Updated: 2024-05-23 10:29 UTC