Ceejs nut brown - Beer Recipe - Brewer's Friend

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Ceejs nut brown

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Monday February 13th 2023
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Crisp Malting - No.19 Floor Malt Maris Otter8 lb No.19 Floor Malt Maris Otter 37 3 77.1%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked 32.2 1.4 9.6%
1 lb Crisp Malting - Brown Malt1 lb Brown Malt 32.7 65 9.6%
4 oz Crisp Malting - Pale Chocolate4 oz Pale Chocolate 32.7 220 2.4%
2 oz Bestmalz - BEST Acidulated2 oz BEST Acidulated 35.9 2.81 1.2%
10.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Cluster0.7 oz Cluster Hops Leaf/Whole 6.5 Boil 60 min 16.7 41.2%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 5 min 5.12 58.8%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.10 g Gypsum Water Agt Mash 1 hr.
4.70 g Baking Soda Water Agt Mash 1 hr.
0.50 each Whirlfloc tablet Fining Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.02 psi       Temp: 40 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
RO water from grocery store
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.36719 gal Strike 164 °F 154 °F 60 min
3.61 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.24 13  
Mash volume with grains 4.07 16.3  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 4.87 g | 19.5 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.3 qt) 6.2 24.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.75 31
Equipment Profile Used: System Default
"Ceejs nut brown" British Brown Ale beer recipe by Brunosky. All Grain, ABV 5.13%, IBU 21.82, SRM 15.08, Fermentables: (No.19 Floor Malt Maris Otter, Barley, Flaked, Brown Malt, Pale Chocolate, BEST Acidulated) Hops: (Cluster, Cascade) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, Whirlfloc tablet)
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  • Last Updated: 2025-02-20 01:05 UTC