Grey Squirrel Kentish Brown Ale - Beer Recipe - Brewer's Friend

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Grey Squirrel Kentish Brown Ale

155 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tommy P.
Calories: 155 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday August 31st 2014
1.047
1.013
4.5%
26.5
16.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.64 lb Red Proso Pale Millet (2.5L)8.64 lb Red Proso Pale Millet (2.5L) 31 2.5 69.7%
2.10 lb Colorado Crystal Red Millet (80L)2.1 lb Colorado Crystal Red Millet (80L) 28 80 16.9%
0.45 lb Puffed Quinoa0.45 lb Puffed Quinoa 34 1 3.6%
0.60 lb Rice Hulls0.6 lb Rice Hulls 0 0 4.8%
0.60 lb Corn Sugar - Dextrose0.6 lb Corn Sugar - Dextrose 46 0.5 4.8%
12.39 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Wye Target15 g Wye Target Hops Pellet 10.7 Boil 60 min 20 28.7%
23 g East Kent Goldings23 g East Kent Goldings Hops Leaf/Whole 5 Boil 15 min 6.46 44.1%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Leaf/Whole 5 Aroma 0 min 27.2%
52.17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 90 min.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Pre-adjusted mash water to 4.4 pH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Beta-Glucan - preset water to 6.0 before heat Temperature -- 104 °F 25 min
2 qt Add 2 qt boiling water.. Protein Rest stir for 10 min. Infusion -- 131 °F 15 min
3 qt Decant off three liters clear liquid, put in freezer (don't forget though) Decoction -- 131 °F --
Partial mash Temperature -- 158 °F 20 min
Gelatinize starches Temperature -- 185 °F 30 min
4 qt Add back 3 quarts decoction + 1 qt ice to reach 150°F Infusion -- 158 °F 90 min
Get back to sparge temp Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.42 17.7  
Mash volume with grains 5.36 21.5  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 4.76 19  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.18 36.7
Equipment Profile Used: System Default
"Grey Squirrel Kentish Brown Ale" Best Bitter beer recipe by Tommy P.. All Grain, ABV 4.45%, IBU 26.46, SRM 15.98, Fermentables: (Red Proso Pale Millet (2.5L), Colorado Crystal Red Millet (80L), Puffed Quinoa, Rice Hulls, Corn Sugar - Dextrose) Hops: (Wye Target, East Kent Goldings) Other: (Irish Moss)
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  • Last Updated: 2016-04-16 20:32 UTC