Wild Fields Pine Mountain Monolith Brown Ale - Beer Recipe - Brewer's Friend

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Wild Fields Pine Mountain Monolith Brown Ale

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Wednesday May 24th 2023
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OG: 1.053 FG: 1.017 ABV: 4.8% IBU: 13

1.054
1.012
5.5%
12.3
19.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.10 lb United Kingdom - Maris Otter Pale7.1 lb Maris Otter Pale 38 3.75 70.1%
14 oz Weyermann - Carafoam14 oz Carafoam 34.5 2.2 8.6%
14 oz German - CaraMunich III14 oz CaraMunich III 34 57 8.6%
13 oz Flaked Oats13 oz Flaked Oats 33 2.2 8%
5 oz Thomas Fawcett - Pale Chocolate Malt5 oz Pale Chocolate Malt 32.2 230 3.1%
2.50 oz Bairds - Chocolate Malt2.5 oz Chocolate Malt 31 500 1.5%
162.10 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.85 oz Hallertau Mittelfruh0.85 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 90 min 7.58 36.2%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.1 31.9%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 190 °F 20 min 1.57 31.9%
2.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.8 15.2  
Mash volume with grains 4.61 18.4  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 5.56 g | 22.2 qt) 0.72 2.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.53 22.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Going into fermentor 5.5 22  
Total: 4.52 18.1
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 154°F (68°C) for 45 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate.

Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex; add whirlpool hops when the wort temperature has dropped to about 195°F (91°C) and steep for 20 minutes.

Chill the wort to about 66°F (19°C), aerate, and pitch the yeast. Ferment at 68°F (20°C). When fermentation is complete, crash, package, and carbonate to about 2.6 volumes of CO2.

BREWER’S NOTES
Water: If you use Bru’n Water, use the Brown Full water profile. At Wild Fields, we use a blend of carbon-filtered city water (high in bicarbonate) and reverse-osmosis (RO) water. We add a small amount of gypsum and calcium chloride to the mash.

Mash: We target a thickness of 1.2 quarts/pound (2.5 liters/kilo). pH: Our target mash pH for this beer is 5.4, with a target knockout pH of 5.3.

Clarity: We use kettle finings toward the end of the boil and Biofine before packaging.

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  • Last Updated: 2023-05-24 20:45 UTC