Nut Brown Ale - Beer Recipe - Brewer's Friend

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Nut Brown Ale

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.4 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday June 15th 2023
1.056
1.013
5.7%
24.5
18.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb US - Pale 2-Row18 lb Pale 2-Row 37 1.8 72%
3 lb Caramel / Crystal 60L3 lb Caramel / Crystal 60L 34 60 12%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8%
1 lb American - Victory1 lb Victory 34 28 4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 60 min 15.8 50%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 15 min 8.71 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Baking Soda Water Agt Mash 1 hr.
8 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
18 g Gypsum Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
2 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
10 each Fermcap Other Boil 1 hr.
1 each Whirlfloc Fining Boil 10 min.
2 tbsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
3 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Infusion 164 °F 154 °F 60 min
7 gal Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.38 37.5  
Mash volume with grains 11.38 45.5  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 6.65 g | 26.6 qt) 7.4 29.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 13.4 53.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 11 44  
Total: 16.78 67.1
Equipment Profile Used: System Default
"Nut Brown Ale" British Brown Ale beer recipe by =DCB=. All Grain, ABV 5.65%, IBU 24.52, SRM 18.14, Fermentables: (Pale 2-Row, Caramel / Crystal 60L, Flaked Oats, Victory, Chocolate, Rice Hulls) Hops: (Fuggles, East Kent Goldings) Other: (Baking Soda, Calcium Chloride (anhydrous), Calcium Chloride (dihydrate), Gypsum, Magnesium Chloride, Five Star Chemicals - 5.2 pH Stabilizer, Fermcap, Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2023-06-15 16:04 UTC