Brown Beer 1.25 - Beer Recipe - Brewer's Friend

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Brown Beer 1.25

197 calories 22.7 g 22 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Post Boil Size: 1.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: TC123
Calories: 197 calories (Per 22oz)
Carbs: 22.7 g (Per 22oz)
Created: Sunday February 26th 2023
1.059
1.018
5.3%
26.8
18.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 lb German - Bohemian Pilsner1.25 lb Bohemian Pilsner 38 1.9 47.8%
1.25 lb Honey Malt1.25 lb Honey Malt 37 25 47.8%
1.80 oz Crisp Malting - Crystal Extra Dark - 120L1.8 oz Crystal Extra Dark - 120L 35 120 4.3%
2.61 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Liberty0.2 oz Liberty Hops Pellet 4 Boil 60 min 12.29 40%
0.20 oz Liberty0.2 oz Liberty Hops Pellet 4 Boil 40 min 10.79 40%
0.10 oz Liberty0.1 oz Liberty Hops Pellet 4 Boil 20 min 3.72 20%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.72 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.54 g Epsom Salt Water Agt Mash 1 hr.
0.27 g Gypsum Water Agt Mash 1 hr.
0.59 g Salt Water Agt Mash 1 hr.
0.96 g Baking Soda Water Agt Mash 1 hr.
0.88 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
5.20 Grams
Cost:
Attenuation (custom):
68%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 51 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.5 oz       Temp: 73 °F       CO2 Level: 2.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99 21 68 100 102 69
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 qt Infusion 161 °F 152 °F 60 min
3 qt Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 73 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 1.05 4.2  
Mash volume with grains 1.25 5  
Grain absorption losses -0.33 -1.3  
Remaining sparge water volume (equipment estimates 2.3 g | 9.2 qt) 1.03 4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.77 g | 11.1 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1.25 5  
Going into fermentor 1.25 5  
Total: 2.08 8.3
Equipment Profile Used: System Default
 
Notes

American Brown Beer. Pitched with Lallmand LalBrew London English Style Ale Yeast.

Water profile is built on 2 Gal (7.6L) of 100% distilled water.

1.25 Gallon to the fermenter (4.7 Liters).

Fermented around 72F (22.2 C) because I don't have a chiller and that's the temp. of my house.

Carbonated with corn sugar to about 2.9 volumes because that's the way my dad likes it.

Fermaid O
per. datasheet the addition of Fermaid O is:
20 g/hL at the beginning of AF.
For 1.25 Gallon (4.7L) I Used 0.95 g of Fermaid O at the beginning of AF.
No other additions of Fermaid O were made.

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  • Last Updated: 2024-07-08 13:34 UTC