Holiday Brown Ale - Beer Recipe - Brewer's Friend

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Holiday Brown Ale

207 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.45 gallons
Post Boil Size: 10.25 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Benjamin Stange
Hop Utilization: 95%
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday February 2nd 2024
1.063
1.012
6.7%
19.1
22.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb US - Pale 2-Row21 lb Pale 2-Row 37 1.8 88%
16 oz American - Caramel / Crystal 90L16 oz Caramel / Crystal 90L 33 90 4.2%
16 oz Caramel / Crystal 60L16 oz Caramel / Crystal 60L 34 60 4.2%
12 oz American - Chocolate12 oz Chocolate 29 350 3.1%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 0.5%
382 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Cascade0.2 oz Cascade Hops Pellet 5 Boil 60 min 1.71 3.8%
3.50 oz Cascade3.5 oz Cascade Hops Pellet 5 Boil 15 min 14.85 67.3%
1.50 oz Cascad1.5 oz Cascad Hops Pellet 5 Boil 5 min 2.56 28.8%
5.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Bitter Orange Peel Flavor Mash 0 min.
2 each Vanilla Bean Spice Mash 0 min.
2 each Cinnamon stick Spice Mash 0 min.
2 tbsp Ginger Spice Mash 0 min.
2 tsp Irish Moss Fining Mash 15 min.
1 tsp BSG - Fermax Yeast Nutrient Other Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
4 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Springfield Mo Fullbright Station
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.95 35.8  
Mash volume with grains 10.86 43.5  
Grain absorption losses -2.98 -11.9  
Remaining sparge water volume (equipment estimates 5.98 g | 23.9 qt) 5.73 22.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.7 g | 46.8 qt) 11.45 45.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.25 41  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.25 g | 41 qt) 10 40  
Total: 14.68 58.7
Equipment Profile Used: System Default
 
Notes

Procedure:
Mash at 150°F for an hour or until starches are converted. Mash out at 170°F and sparge to kettle volume of 6 gallons. Bring to a boil and add the first hop addition. Boil for 45 minutes and then add 1 Tsp. Irish Moss. Boil 5 more minutes, and then add Challenger Hops. Boil 10 more minutes, and then turn off heat and add Cascade hops. Chill beer to 70°F and pitch yeast. Ferment for 7-10 days until fermentation is completed.

At bottling, make a spiced tea to add to the fermented beer prior to carbonation by following these steps:

Add a quart of water to a saucepan with the Orange Peel and cinnamon.
Slice open the vanilla bean lengthwise, open it up, and scrape the inside of the bean with a knife to get all of the good vanilla flavor. Add this and the bean’s husk to the water.
Peel and chop the fresh ginger. Add this to the water.
Bring the mixture to a boil then remove from heat and steep for 10-15 minutes.
Once it has steeped, filter the liquid out of the remaining spices into a sanitized container (a sanitized French press is ideal for straining solids).

Add the spice tea to the bottling bucket or keg at packaging.

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  • Last Updated: 2024-02-26 13:40 UTC