Stoogie Style London Brown Ale - Beer Recipe - Brewer's Friend

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Stoogie Style London Brown Ale

139 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Southern English Brown
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.54 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Stoogie
Calories: 139 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Thursday June 5th 2014
1.042
1.012
3.9%
15.1
25.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.65 lb German - Pale Ale5.65 lb Pale Ale 39 2.3 76.5%
1.09 lb German - CaraRed1.09 lb CaraRed 34 20 14.7%
0.43 lb American - Black Malt0.43 lb Black Malt 28 500 5.8%
0.22 lb American - Roasted Barley0.22 lb Roasted Barley 33 300 3%
7.39 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.52 oz Goldings0.52 oz Goldings Hops Pellet 5 Boil 60 min 11.65 54.7%
0.43 oz Goldings0.43 oz Goldings Hops Pellet 5 Boil 10 min 3.49 45.3%
0.95 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: 0.8 oz/gal       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.3 gal Infusion -- 156 °F 60 min
5.4 gal 1-2 inch over bed. Will recalculate. Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.31 9.2  
Mash volume with grains 2.9 11.6  
Grain absorption losses -0.92 -3.7  
Remaining sparge water volume 5.4 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.54 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.71 30.9
Equipment Profile Used: System Default
 
Notes

Fermentation Primary 2 Weeks
Fermentation Secondary 2 Weeks
Bottling at least 6 Weeks conditioning

Yeast Starter at 59-75 F

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  • Last Updated: 2014-08-18 17:50 UTC