Monolith Brown Ale - Sparge - Beer Recipe - Brewer's Friend

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Monolith Brown Ale - Sparge

174 calories 17.2 g 16 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Craft Beer and Brewing
Calories: 174 calories (Per 16oz)
Carbs: 17.2 g (Per 16oz)
Created: Wednesday December 6th 2023
1.053
1.012
5.4%
21.0
20.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.88 lb United Kingdom - Maris Otter Pale6.875 lb Maris Otter Pale 38 3.75 67.9%
14 oz Weyermann - Carafoam14 oz Carafoam 34.5 2.2 8.6%
14 oz German - CaraMunich III14 oz CaraMunich III 34 57 8.6%
13 oz Flaked Oats13 oz Flaked Oats 33 2.2 8%
5 oz Thomas Fawcett - Pale Chocolate Malt5 oz Pale Chocolate Malt 32.2 230 3.1%
2.50 oz Bairds - Chocolate Malt2.5 oz Chocolate Malt 31 500 1.5%
0.23 lb US - Pale 2-Row0.225 lb Pale 2-Row 37 1.8 2.2%
162.10 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.85 oz Hallertau Mittelfruh0.85 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 90 min 13.61 36.2%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 5.57 31.9%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 195 °F 20 min 1.85 31.9%
2.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.70 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
0.80 ml Lactic acid Water Agt Sparge 0 min.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 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
3.34 gal Strike 167 °F 154 °F 60 min
Starting Mash Thickness: 1.32 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.32 qt/lb 3.34 13.4  
Mash volume with grains (equipment estimates 4.13 g | 16.5 qt) 4.15 16.6  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 5.48 g | 21.9 qt) 4.17 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Top off amount 0.03 0.1  
Going into fermentor 5 20  
Total: 7.52 30.1
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 154°F (68°C) for 45 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate.

Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex; add whirlpool hops when the wort temperature has dropped to about 195°F (91°C) and steep for 20 minutes.

Chill the wort to about 66°F (19°C), aerate, and pitch the yeast. Ferment at 68°F (20°C). When fermentation is complete, crash, package, and carbonate to about 2.6 volumes of CO2.

BREWER’S NOTES
Water: If you use Bru’n Water, use the Brown Full water profile. At Wild Fields, we use a blend of carbon-filtered city water (high in bicarbonate) and reverse-osmosis (RO) water. We add a small amount of gypsum and calcium chloride to the mash.

Mash: We target a thickness of 1.2 quarts/pound (2.5 liters/kilo). pH: Our target mash pH for this beer is 5.4, with a target knockout pH of 5.3.

Clarity: We use kettle finings toward the end of the boil and Biofine before packaging.

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  • Last Updated: 2024-04-24 21:18 UTC