What’s All This Then - Beer Recipe - Brewer's Friend

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What’s All This Then

199 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 6.7 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Post Boil Size: 6.7 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 84%
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday February 17th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Proximity - Base Malt10 lb Base Malt 37.5 2 67.8%
0.50 lb United Kingdom - Crystal 70L0.5 lb Crystal 70L 34 70 3.4%
1 lb United Kingdom - Malted Naked Oats1 lb Malted Naked Oats 33 1.3 6.8%
0.50 lb Franco-Belges - Kiln Coffee0.5 lb Kiln Coffee 28 150 3.4%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 13.6%
0.38 lb Weyermann - Chocolate Wheat0.375 lb Chocolate Wheat 34.8 415 2.5%
0.38 lb United Kingdom - Brown0.375 lb Brown 32 65 2.5%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 60 min 14.54 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 4.05 50%
2 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.39 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.53 22.1  
Mash volume with grains 6.71 26.8  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 4.84 g | 19.4 qt) 3.66 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.28 g | 33.1 qt) 7.1 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.7 26.8  
Going into fermentor 6.7 26.8  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Strike water: 14.38 lbs x 1.5 qts = 21.5 qts/lbs = 5.5 gallons
Dough in at: 123 for 30 minute beta glucan rest
Raise mash temp to 152
Grain abs = 14.38 x .17 = 2.5 abs
Total first run = 3 gallons
Sparge: 7.1 - 3 = ~4 gallons

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  • Last Updated: 2024-03-18 02:01 UTC