Janet's Brown Ale - Beer Recipe - Brewer's Friend

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Janet's Brown Ale

252 calories 24.5 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: 3 gallons
Pre Boil Gravity: 1.138 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 252 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Saturday November 12th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Prairie Malt - Two-Row Pale9 lb Two-Row Pale 39.1 2 57.1%
2.25 lb Simpsons - Extra Pale Ale Malt2.25 lb Extra Pale Ale Malt 35.82 2.2 14.3%
1.50 lb Briess - Carapils Copper1.5 lb Carapils Copper 34 30 9.5%
1.25 lb Great Western - White Wheat1.25 lb White Wheat 37 3.5 7.9%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.3%
8 oz American - Chocolate8 oz Chocolate 29 350 3.2%
4 oz Corn Sugar - Dextrose4 oz Corn Sugar - Dextrose 42 0.5 1.6%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.85 oz Brewer's Gold0.85 oz Brewer's Gold Hops Pellet 9 Mash 0 min 2.38 11.6%
0.85 oz Brewer's Gold0.85 oz Brewer's Gold Hops Pellet 9 Boil 60 min 11.94 11.6%
0.85 oz Brewer's Gold0.85 oz Brewer's Gold Hops Pellet 9 Boil 15 min 5.92 11.6%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7 Boil 10 min 2.97 10.3%
2 oz Cascade2 oz Cascade Hops Pellet 7 Whirlpool 0 min 9.53 27.4%
2 oz Centennial2 oz Centennial Hops Pellet 10 Dry Hop 7 days 27.4%
7.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Mash 0 min.
2 tsp gypsum (calcium sulfate) Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (5.2 g). Reduce mash thickness to 1.33 qt/lb or increase pre-boil volume to 3.61 g.    
Strike water volume at mash thickness of 1.5 qt/lb 5.81 23.3  
Mash volume with grains 7.02 28.1  
Grain absorption losses -1.94 -7.8  
Hops absorption losses (mash) -0.03 -0.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 5.2 20.8
Equipment Profile Used: System Default
 
Notes

Mill the grains, add the mash hops, and mash at 154°F (68°C) for 30 minutes. Raise the temperature to 170°F (77°C) for 15 minutes and mash out. Boil for 60 minutes, adding hops according to the schedule. Chill to 66–68°F (19–20°C), aerate well, and pitch the yeast. Ferment at 68°F (20°C) for 2–3 weeks, then cold crash, add the dry hops, and after 7 days package, and carbonate

BREWER’S NOTES
McDole used a water profile slanted heavily toward sulfate: calcium 110 ppm, magnesium 18 ppm, sodium 17 ppm, sulfate 350 ppm, chloride 50 ppm.

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  • Last Updated: 2022-11-12 23:32 UTC