To dark for a Brown Ale
135 calories
14 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
30 g |
Hallertau Tradition (Germany)30 g Hallertau Tradition (Germany) Hops |
|
Pellet |
5 |
Boil
|
90 min |
24.86 |
50% |
15 g |
Saaz15 g Saaz Hops |
|
Pellet |
3.5 |
Boil
|
30 min |
6.25 |
25% |
15 g |
Styrian Goldings15 g Styrian Goldings Hops |
|
Pellet |
5.5 |
Boil
|
15 min |
6.34 |
25% |
60 g
/ $ 0.00
|
Yeast
- Safale 5
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Low |
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
Fermentation Temp:
|
25 °C
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
73 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
Method: dextrose
Amount: 95.1 g
Temp: 20 °C
CO2 Level: 2 Volumes |
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
21.33 L |
|
Strike |
67 °C |
67 °C |
60 min |
5 L |
|
Sparge |
75 °C |
75 °C |
-- |
Starting Mash Thickness:
3.5 L/kg
Starting Grain Temp:
68 °C |
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3.5 L/kg
|
15 |
Mash volume with grains
|
17.8 |
Grain absorption losses
|
-4.3 |
Remaining sparge water volume (equipment estimates 18 L)
|
16.5 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 27.9 L)
|
26.3 |
Boil off losses
|
-8.6 |
Hops absorption losses (first wort, boil, aroma)
|
-0.3 |
Post boil Volume (equipment estimates 19 L)
|
20 |
WARNING: Exceeded batch size - reduce boil size
|
|
Going into fermentor (equipment estimates 20 L)
|
19 |
Total:
|
31.5
|
Equipment Profile Used: |
System Default |
"To dark for a Brown Ale" Mild beer recipe by Roger de Flor. All Grain, ABV 4.39%, IBU 37.45, SRM 30.28, Fermentables: (Extra Pale Malt, Brown Malt, CaraMalt, Black Patent, Flaked Oats) Hops: (Hallertau Tradition (Germany), Saaz, Styrian Goldings) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Magnesium Chloride, Baking Soda, Phosphoric acid)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-10-23 19:52 UTC