Spilled Grain Colonial Ale - Beer Recipe - Brewer's Friend

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Spilled Grain Colonial Ale

190 calories 22.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Source: John Hlavka
Calories: 190 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Friday October 18th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Aromatic6.6 lb Aromatic 33 38 53.2%
2.75 lb Flaked Corn2.75 lb Flaked Corn 40 0.5 22.2%
1.75 lb Dingemans - Biscuit1.75 lb Biscuit 34.5 22 14.1%
15 oz Briess - Special Roast15 oz Special Roast 33 40 7.6%
2 oz American - Black Malt2 oz Black Malt 28 500 1%
4 oz Molasses4 oz Molasses 36 80 2%
12.41 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 5 Boil 90 min 8.97 28.6%
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 5 Boil 45 min 11.55 42.9%
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 5.8 Boil 15 min 4.83 28.6%
1.40 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 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
8.5 gal Batch Sparge 160 °F 154 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.72 gal (54.89 qt). Suggest reducing initial strike volume to 11.03 gal (44.11 qt) and adding 1.72 gal (6.89 qt) sparge/top-off. 12.75 51  
Strike water volume (equipment estimates 9.55 g | 38.2 qt) 12.75 51  
Mash volume with grains (equipment estimates 10.52 g | 42.1 qt) 13.72 54.9  
Grain absorption losses -1.52 -6.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 11 44  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 12.75 51
Equipment Profile Used: System Default
 
Notes

Here is a homebrew version of the Colonial Ale. Annandale has a huge 4th of July celebration each year (town festival) that has been running since 1889 so we brew this each year. Essentially, we wanted to try to recreate something that would have been brewed back in colonial times using malt types and ingredients they had. We use "low" malt (imported English Maris Otter, as they would have done) and "high" malt (higher color or darker malt that they would have roasted) along with molasses, flaked corn, etc. Imported English hops and yeast round out the beer since that is also what they would have imported.

It is a unique beer because it looks dark and aggressive, but it drinks very light due to the molasses and flaked corn that thin out the body.

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  • Last Updated: 2024-12-17 01:42 UTC