How Now Brown Cow - Beer Recipe - Brewer's Friend

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How Now Brown Cow

140 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: London Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 140 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Saturday September 16th 2023
1.042
1.014
3.6%
15.6
23.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 49.2%
1 lb United Kingdom - Brown1 lb Brown 32 65 12.3%
1 lb American - White Wheat1 lb White Wheat 40 2.8 12.3%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 6.2%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 6.2%
0.50 lb United Kingdom - Extra Dark Crystal 160L0.5 lb Extra Dark Crystal 160L 33 160 6.2%
2 oz American - Midnight Wheat Malt2 oz Midnight Wheat Malt 33 550 1.5%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) 41 1 6.2%
8.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 3.5 Boil 30 min 10.61 50%
1 oz Willamette1 oz Willamette Hops Pellet 3.5 Boil 10 min 5 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Canning Salt Water Agt Mash 1 hr.
7 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Boil 0 min.
0.75 gal Whey Other Boil 0 min.
4 g Baking Soda Other Boil 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.65 psi       Temp: 40 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
104.9 4.7 58.2 79.5 48.3 131.1
Here's the deal. The lactic acid was used to curdle the milk, which split the solid from the whey so I could use the whey in the beer. The baking soda was used to adjust back up from the soured milk so it wouldn't throw off the final pH of the beer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 159 °F 150 °F 60 min
Temperature 150 °F 162 °F 20 min
Temperature 162 °F 170 °F 15 min
2 gal Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 3.81 15.3  
Mash volume with grains 4.42 17.7  
Grain absorption losses -0.95 -3.8  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.66 30.7
Equipment Profile Used: System Default
"How Now Brown Cow" London Brown Ale beer recipe by Nyquist's Limit. All Grain, ABV 3.6%, IBU 15.61, SRM 23.37, Fermentables: (Maris Otter Pale, Brown, White Wheat, Biscuit, Caramel / Crystal 120L, Extra Dark Crystal 160L, Midnight Wheat Malt, Lactose (Milk Sugar)) Hops: (Willamette) Other: (Calcium Chloride (dihydrate), Canning Salt, Chalk, Epsom Salt, Gypsum, Lactic acid, Whey, Baking Soda)
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  • Last Updated: 2023-09-30 03:11 UTC