Janet's Brown Ale - Beer Recipe - Brewer's Friend

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Janet's Brown Ale

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 65% (brew house)
Source: theelectricbrewery.com/forum/viewtopic.php?t=25123
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Wednesday August 20th 2014
1.051
1.013
5.0%
71.1
17.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg American - Pale 2-Row4.4 kg Pale 2-Row 37 1.8 74.6%
0.40 kg American - White Wheat0.4 kg White Wheat 40 2.8 6.8%
0.45 kg German - CaraFoam0.45 kg CaraFoam 37 1.8 7.6%
0.45 kg American - Caramel / Crystal 40L0.45 kg Caramel / Crystal 40L 34 40 7.6%
0.20 kg American - Chocolate0.2 kg Chocolate 29 350 3.4%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.50 g Northern Brewer28.5 g Northern Brewer Hops Pellet 8.5 Mash 0 min 6.12 11.9%
42.50 g Northern Brewer42.5 g Northern Brewer Hops Pellet 8.5 Boil 60 min 45.79 17.7%
14 g Northern Brewer14 g Northern Brewer Hops Pellet 8.5 Boil 15 min 7.49 5.8%
42.50 g Cascade42.5 g Cascade Hops Pellet 6 Boil 10 min 11.72 17.7%
56.50 g Cascade56.5 g Cascade Hops Pellet 6 Boil 0 min 23.5%
56.50 g Centennial56.5 g Centennial Hops Pellet 9.2 Dry Hop 5 days 23.5%
240.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.51 each Whirlfloc Tablet Fining Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 19       CO2 Level: 2.2 Volumes
 
Target Water Profile
Auckland Central, New Zealand 2013 - Ardmore Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 6 7 13 8 22
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 90 min
Sparge -- 76 °C --
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 15.3
Mash volume with grains 19.1
Grain absorption losses -5.9
Hops absorption losses (mash) -0.1
Remaining sparge water volume (equipment estimates 23.9 L) 25.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 34
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 23
Going into fermentor 23
Total: 40.9  
Equipment Profile Used: System Default
 
Notes

Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle.
Boil for 90 minutes. Lid on at flameout with 0 minute hops, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7-10 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatine dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.

If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:

Wyeast 1056 American Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
White Labs WLP-001 California Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)

You'll need to use 5 packs/vials or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles.

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  • Last Updated: 2015-11-16 02:31 UTC