End o' 24 Nut Brown Ale - Beer Recipe - Brewer's Friend

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End o' 24 Nut Brown Ale

163 calories 14.4 g 11.5 oz
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Beer Stats
Method: BIAB
Style: Dark Mild
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.79 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Royal Otter
Calories: 163 calories (Per 11.5oz)
Carbs: 14.4 g (Per 11.5oz)
Created: Wednesday December 25th 2024
1.050
1.009
5.4%
18.3
33.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Simpsons - Maris Otter pale8 lb Maris Otter pale 38 2.4 66.7%
1 lb Thomas Fawcett - Crystal Malt I1 lb Crystal Malt I 34 45 8.3%
1 lb Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L 35.4 60 8.3%
1 lb Thomas Fawcett - Oat Malt1 lb Oat Malt 27.6 2 8.3%
1 lb Simpsons - Chocolate Malt1 lb Chocolate Malt 31.7 444 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 18.29 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Rice hulls Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
3.6 gal Strike 162 °F 152 °F --
3.6 gal Infusion 162 °F 152 °F 60 min
2.7 gal Fly Sparge 168 °F 168 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.29 g | 37.2 qt) 8.54 34.2  
Mash volume with grains (equipment estimates 10.25 g | 41 qt) 9.5 38  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 6.79 27.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.54 34.2
Equipment Profile Used: System Default
"End o' 24 Nut Brown Ale" Dark Mild beer recipe by The Royal Otter. BIAB, ABV 5.38%, IBU 18.29, SRM 33.92, Fermentables: (Maris Otter pale, Crystal Malt I, Caramel Malt - 60L, Oat Malt, Chocolate Malt) Hops: (Styrian Goldings) Other: (Rice hulls)
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  • Last Updated: 2024-12-26 04:18 UTC