French Toast Brown Ale - Beer Recipe - Brewer's Friend

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French Toast Brown Ale

231 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.54 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 231 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Saturday May 4th 2024
1.069
1.022
6.2%
14.6
27.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - No.19 Floor Malt Maris Otter10 lb No.19 Floor Malt Maris Otter 37 3 72.7%
2 lb United Kingdom - Brown2 lb Brown 32 65 14.5%
1 lb Briess - Special Roast1 lb Special Roast 33 40 7.3%
8 oz Briess - Caramel Malt - 80L8 oz Caramel Malt - 80L 35 80 3.6%
4 oz Simpsons - Chocolate Malt4 oz Chocolate Malt 31.7 444 1.8%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 14.57 50%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Dry Hop 5 days 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash --
1 tsp Gypsum Water Agt Mash --
1 g Table Salt Water Agt Mash --
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
2 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 239 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.41 psi       Temp: 32 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 4 15 1 0 48.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Sacch’ Rest: 152° F Temperature -- 155 °F 60 min
1.5 gal Mashout- Vorlauf, Sparge Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.02 24.1  
Mash volume with grains 7.12 28.5  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume 2.49 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.54 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.51 34
Equipment Profile Used: System Default
 
Notes

I changed from Irish Moss to Whirlfloc tablets and from Wyeast Ale to Wyeast 1968 (need 2 packs or use starter)

5/4/24-Had to substitute grains for what LMB shop had in stock. Increased total grains from 9 lbs to 13.75 pounds to get the enough diastatic power (or so I think!).

Added flavor from this vendor:
https://amoretti.com/

Added these into the keg at bottling time:
Natural French Toast Artisan Flavor (1/2 bottle or 4 oz by weight)
Cinnamon-bun-artisan-flavor (I did about 1/2 as much of this) (1/4 bottle or 2 oz by weight)

Here are the notes from the vendor:
https://amoretti.com/pages/brewing-resources
When working with our Artisans in Beer our suggested dosage is .5-1.5oz (by weight, not liquid oz) per gallon. The artisan natural flavors have a honey like consistency so it's best to pre-mix it with 1:1 ratio of beer and artisan to break it down so it better incorporates into the beverage.


Original recipe Notes
https://www.brewersfriend.com/homebrew/recipe/view/17930/dog-brown-ale-smutty-nose-
Actual Recipe calls for 6 lbs mild ale malt but to match the gravity in the (North Clone Book) (1.050SG) I had to increase to 7 lbs.
Alternate Wyeast 1968
SINGLE INFUSION-Sacch’ Rest: 152° F for 60 minutes and Mashout: 170° F for 10 minutes
The aroma was great, chocolate and roast malts and a hint of the cascade hops and it tastes great with good carbonation. Very close to Smutty Nose Old Dog

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  • Last Updated: 2024-08-10 12:13 UTC
  • Snapshot Created: 2024-05-04 15:30 UTC