Mild Brown Ale - Beer Recipe - Brewer's Friend

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Mild Brown Ale

118 calories 12.3 g 12 oz
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Beer Stats
Method: Extract
Style: London Brown Ale
Boil Time: 60 min
Batch Size: 4.1 gallons (fermentor volume)
Pre Boil Size: 4.3 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 71% (steeping grains only)
Source: SLD
Calories: 118 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Thursday December 8th 2022
1.036
1.009
3.6%
19.3
13.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb Muntons - Light Dry Malt Extract (DME)3.25 lb Light Dry Malt Extract (DME) 42 4.3 85.2%
3.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
3 oz American - Chocolate3 oz Chocolate 29 350 4.9%
6 oz Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 9.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Northern Brewer0.45 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 18.66 42.9%
0.60 oz Willamette0.6 oz Willamette Hops Pellet 4.5 Boil 1 min 0.62 57.1%
1.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.85 each Whirlfloc Water Agt Mash 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
9.50 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 49 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.3 oz       Temp: 68 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water used was Bottled Spring water.

Have also used filtered tab water, (prefer Spring Water.)
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.46 g | 21.8 qt) 4.12 16.5  
Mash volume with grains (equipment estimates 5.46 g | 21.8 qt) 4.16 16.6  
Grain absorption losses (steeping) -0.07 -0.3  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 5.64 g | 22.6 qt) 4.3 17.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 4.1 16.4  
Going into fermentor 4.1 16.4  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.12 16.5
Equipment Profile Used: System Default
 
Notes

An English-style "session" ale, low in bitterness, lighter in color, but big on flavor. Usually served on-draft in England, it is a beer with a slight roast flavor from the chocolate malt. Lower in alcohol than most ales, thereby allowing you and your guests to quaff several pints in a tasting "session". It is best consumed within 2-8 weeks in the bottle, but will age nicely over the course of 3 months.

=====================================================

  • Add all steeping grains to steeping bag and steep as per your
    preferred steeping method. Generally, 150-160 F for 30
    minutes.
  • Remove grains, (Sparge with 8 oz. of water170*F water) bring
    back to boil then turn off heat, and add extract. Once extract is
    amply mixed, bring back to a boil.
  • Once water comes to a boil, add bittering hops and start the 60
    min clock.

  • After flame out cool wort to 75-80 F, transfer to fermenter &
    add cool water to bring total volume to 4.2 gals. ( the addition
    of cool/cold water should bring Temp down to pitching Temp
    (68* F)

  • After Fermentation.... let sit on trub for 3-5 days then bottle.
  • Add 1 Sugar Fizz Drop per 12 oz bottle when bottling.
  • Condition in bottle for 3-4 weeks, timing is somewhat flexiable.
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  • Last Updated: 2023-11-03 15:35 UTC