1 Gal Crisp Brown Ale - Beer Recipe - Brewer's Friend

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1 Gal Crisp Brown Ale

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.95 gallons
Post Boil Size: 1.38 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Monday November 20th 2023
1.053
1.014
5.3%
25.7
18.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.13 lb United Kingdom - Maris Otter Pale2.13 lb Maris Otter Pale 38 3.75 85%
0.08 lb United Kingdom - Extra Dark Crystal 160L0.08 lb Extra Dark Crystal 160L 33 160 3%
0.16 lb Brown Malt0.16 lb Brown Malt 34 90.36 6%
0.06 lb United Kingdom - Pale Chocolate0.06 lb Pale Chocolate 33 207 2%
0.10 lb Crisp Malting - Pale Wheat Malt0.1 lb Pale Wheat Malt 38.7 2 4%
2.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 g First Gold3.5 g First Gold Hops Pellet 7.5 Boil 60 min 12.9 37.2%
2.50 g Pilgrim2.5 g Pilgrim Hops Pellet 11 Boil 30 min 10.39 26.6%
2.20 g East Kent Goldings2.2 g East Kent Goldings Hops Pellet 5 Hop Stand 0 min 1.16 23.4%
1.20 g Phoenix1.2 g Phoenix Hops Pellet 10 Hop Stand 0 min 1.27 12.8%
9.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Fining Boil 10 min.
2 g Yeast Nutrient Other Mash 0 min.
4 each Roasted Chestnuts Other Boil 1 hr.
0.30 g Chalk Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
0.70 g Gypsum Water Agt Mash 1 hr.
1.80 g Salt Water Agt Mash 1 hr.
2.80 g Baking Soda Water Agt Mash 1 hr.
0.57 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
0.25 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 22 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London-Wells - Brungard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 5 175 125 65 260
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.825 gal Strike -- 149 °F 60 min
Mash-out Temperature 149 °F 170 °F 10 min
1.375 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.95 3.8  
Mash volume with grains 1.15 4.6  
Grain absorption losses -0.32 -1.3  
Remaining sparge water volume (equipment estimates 3.13 g | 12.5 qt) 1.57 6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.51 g | 14 qt) 1.95 7.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.38 5.5  
Hops absorption losses (whirlpool, hop stand) -0 -0  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.38 g | 5.5 qt) 1.25 5  
Total: 2.52 10.1
Equipment Profile Used: System Default
 
Notes

Roast chestnuts: Preheat oven to 400° F. Cut a small cross-hatch into each chestnut shell. Roast on a baking sheet 20 minutes or until shells peel back. Remove from the oven and cover, cool for 10 minutes. Peel the shells. Chop before adding to boil at 60 mins.

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  • Last Updated: 2023-11-20 02:34 UTC