Bucktown Brown Clone - Beer Recipe - Brewer's Friend

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Bucktown Brown Clone

174 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: BCS pg 142
Hop Utilization: 98%
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Tuesday January 21st 2025
1.053
1.011
5.4%
21.0
20.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.75 lb Rahr - Standard 2-Row18.75 lb Standard 2-Row 36.8 1.8 86.1%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 4.6%
0.50 lb American - Dark Chocolate0.5 lb Dark Chocolate 29 420 2.3%
0.50 lb Briess - Caramel Malt - 60L0.5 lb Caramel Malt - 60L 35.4 60 2.3%
0.50 lb Briess - Victory Malt0.5 lb Victory Malt 34.5 28 2.3%
5.50 oz Weyermann - Chocolate Wheat5.5 oz Chocolate Wheat 34.8 415 1.6%
3 oz Weyermann - Carafa II3 oz Carafa II 31.5 415 0.9%
21.78 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Magnum13 g Magnum Hops Pellet 11.3 Boil at 212 °F 60 min 9.77 7.7%
56 g Amarillo56 g Amarillo Hops Pellet 6.9 Boil at 212 °F 15 min 6.86 33.1%
100 g Amarillo100 g Amarillo Hops Pellet 6.9 Hop Stand at 170 °F 15 min 4.41 59.2%
169 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Gypsum Water Agt Mash 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Canning Salt Water Agt Mash 0 min.
7 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 446 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17.81 psi       Temp: 50 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
9 Gr Gypsum
3 Gr Canning Salt
4 Gr Calcium Chloride
7 ML Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 152 °F --
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.59 gal (54.37 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.59 gal (6.37 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 7.24 29  
Mash volume with grains 8.98 35.9  
Grain absorption losses -2.72 -10.9  
Remaining sparge water volume 8.73 34.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.59 g | 54.4 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 11.41 g | 45.6 qt) 12 48  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
Estimated amount in fermentor 11.87 47.5  
Total: 15.97 63.9
Equipment Profile Used: System Default
 
Notes
  • NOTE: Only had a half pound of Dark Chocolate so added chocolate wheat and Carafa 11 to make up the difference.
Last Updated and Sharing
 
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  • Last Updated: 2025-02-10 23:53 UTC