Slobber Brown 2024 - Beer Recipe - Brewer's Friend

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Slobber Brown 2024

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 11.51 gallons
Post Boil Size: 10.88 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Jeff Brown
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Wednesday August 7th 2024
1.059
1.014
5.8%
36.1
22.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb US - Pale 2-Row18 lb Pale 2-Row 37 1.8 83.5%
1.50 lb Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 7%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 4.6%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 2.3%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 1.2%
0.30 lb American - Chocolate0.3 lb Chocolate 29 350 1.4%
21.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 17.21 28.6%
2 oz Liberty2 oz Liberty Hops Pellet 4 Boil 30 min 10.58 28.6%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 15 min 7.69 28.6%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 2 min 0.65 14.3%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
3 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 432 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Batch Sparge -- 153 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.26 gal (49.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.26 gal (1.05 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.73 26.9  
Mash volume with grains 8.46 33.8  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 8.47 g | 33.9 qt) 7.72 30.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.26 g | 49.1 qt) 11.51 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume (equipment estimates 10.5 g | 42 qt) 10.88 43.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.88 g | 43.5 qt) 10.5 42  
Total: 14.45 57.8
Equipment Profile Used: System Default
 
Notes

Gravity @ 30 minutes 1.078.
Gravity @ 60minutes 1.078.
Gravity @ 75 minutes 1.089.
Gravity @ 90 minutes 1.091.
Gravity after 10 minute mash out @ 265 1.093.
Gravity after 45 minute sparge 1.057.
Final Gravity after 60 minute boil 1.059.

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  • Last Updated: 2024-09-26 22:16 UTC