Marks brown - Beer Recipe - Brewer's Friend

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Marks brown

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.75 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Saturday June 8th 2024
1.049
1.009
5.2%
27.9
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.72 lb Crisp Malting - Finest Maris Otter13.72 lb Finest Maris Otter 36.8 2.4 68.2%
1.70 lb German - Vienna1.7 lb Vienna 37 4 8.4%
1.57 lb Bairds - Medium Crystal1.57 lb Medium Crystal 35.4 75 7.8%
1.04 lb Brown Malt1.04 lb Brown Malt 34 90.36 5.2%
1.04 lb American - Caramel / Crystal 20L1.04 lb Caramel / Crystal 20L 35 20 5.2%
0.53 lb Thomas Fawcett - Pale Chocolate Malt0.53 lb Pale Chocolate Malt 32.2 230 2.6%
0.53 lb American - Victory0.53 lb Victory 34 28 2.6%
20.13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.27 oz Northern Brewer2.27 oz Northern Brewer Hops Pellet 5.8 Boil 60 min 25.33 59.6%
0.81 oz East Kent Goldings0.81 oz East Kent Goldings Hops Pellet 6.8 Boil 10 min 2.3 21.3%
0.73 oz East Kent Goldings0.73 oz East Kent Goldings Hops Pellet 6.8 Boil 1 min 0.31 19.2%
3.81 oz / $ 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1.66 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 6 30 64 56 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.3 gal 131 °F 131 °F 20 min
8.3 gal 152 °F 152 °F 60 min
8.3 gal 168 °F 168 °F --
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.64 gal (54.57 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.64 gal (6.57 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.8 qt/lb 9.06 36.2  
Mash volume with grains 10.67 42.7  
Grain absorption losses -2.52 -10.1  
Remaining sparge water volume (equipment estimates 7.35 g | 29.4 qt) 7.46 29.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.64 g | 54.6 qt) 13.75 55  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.52 66.1
Equipment Profile Used: System Default
"Marks brown" British Brown Ale beer recipe by Daily_brewer. All Grain, ABV 5.19%, IBU 27.94, SRM 16.79, Fermentables: ( Finest Maris Otter, Vienna, Medium Crystal, Brown Malt, Caramel / Crystal 20L, Pale Chocolate Malt, Victory) Hops: (Northern Brewer, East Kent Goldings)
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  • Last Updated: 2024-12-28 20:57 UTC