Brown Ale (For Bruch) - Beer Recipe - Brewer's Friend

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Brown Ale (For Bruch)

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.24 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Boxcar Brewing
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday August 16th 2023
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OG: 1.058 FG: 1.016 ABV: 5.6% IBU: 23

1.052
1.013
5.1%
21.4
20.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Canada Malting - CMC 2-ROW MALT12 lb CMC 2-ROW MALT 36 1.75 86.9%
7 oz American - Caramel / Crystal 40L7 oz Caramel / Crystal 40L 34 40 3.2%
4 oz Briess - Caramel Malt - 60L4 oz Caramel Malt - 60L 35.4 60 1.8%
8 oz Bairds - Chocolate Malt8 oz Chocolate Malt 31 500 3.6%
4 oz United Kingdom - Dark Crystal 80L4 oz Dark Crystal 80L 33 80 1.8%
6 oz Briess - Aromatic Munich Malt 20L6 oz Aromatic Munich Malt 20L 35.4 20 2.7%
221 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Cascade0.75 oz Cascade Hops Pellet 6.2 Boil 60 min 16.56 42.9%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 6.2 Boil 15 min 2.74 14.3%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.8 Boil 15 min 2.12 14.3%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 6.2 Dry Hop 0 days 14.3%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.8 Dry Hop 0 days 14.3%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
0.92 g Gypsum Water Agt Mash 1 hr.
0.38 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.90 g Epsom Salt Water Agt Mash 1 hr.
1.23 g Canning Salt Water Agt Mash 1 hr.
1.37 g Chalk Water Agt Mash 1 hr.
0.81 g Gypsum Water Agt Sparge 30 min.
0.33 g Calcium Chloride (anhydrous) Water Agt Sparge 30 min.
1.67 g Epsom Salt Water Agt Sparge 30 min.
1.08 g Canning Salt Water Agt Sparge 30 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.96 psi       Temp: 68 °F       CO2 Level: 2.52 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
4.74 gal Strike 153 °F 152 °F 60 min
4.17 gal Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.18 20.7  
Mash volume with grains 6.28 25.1  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume (equipment estimates 3.84 g | 15.4 qt) 4.04 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.24 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Total Water Needed [?]: 8.91 Gallons, 33.71 Liters

Mash Water Needed [?]: 4.74 Gallons, 17.94 Liters

Sparge Water Needed [?]: 4.17 Gallons, 15.78 Liters

Strike Temperature [?]: 164.33 F, 74 C

Pre-Boil Wort Produced [?]: 7.05 Gallons, 26.7 Liters

Ferment at 65 for 7 days
Day 8 raise temp to 68 and Dry Hop
Keep Fermenting for 5 days.
Transfer to keg on day 13

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  • Last Updated: 2023-08-16 01:42 UTC