Pig & Goose Brown Ale - Beer Recipe - Brewer's Friend

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Pig & Goose Brown Ale

186 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Tuesday November 4th 2014
1.060
1.017
5.7%
29.8
24.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg United Kingdom - Pale 2-Row3.8 kg Pale 2-Row 38 2.5 65.5%
0.90 kg United Kingdom - Crystal 45L0.9 kg Crystal 45L 34 45 15.5%
0.15 kg United Kingdom - Chocolate0.15 kg Chocolate 34 425 2.6%
0.70 kg American - Victory0.7 kg Victory 34 28 12.1%
0.05 kg American - Black Malt0.05 kg Black Malt 28 500 0.9%
0.20 kg Flaked Barley0.2 kg Flaked Barley 32 2.2 3.4%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Nelson Sauvin14 g Nelson Sauvin Hops Leaf/Whole 12.5 Boil 60 min 18.94 10.9%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 15 min 8.86 23.3%
30 g Cascade30 g Cascade Hops Leaf/Whole 8.5 Boil 1 min 1.19 23.3%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 1 min 0.77 23.3%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Leaf/Whole 12.5 Dry Hop 5 days 19.4%
129 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Koppa Floc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tantallon Vineyard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 7 17 19 13 102
Added 1 TBSP of 5.2 mash stabilizer
Added 2 tsp of Gypsum (CaSo4)
This brought my PH down to 5.3 to 5.4.
My water is direct from an Aqua fur.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.2
Mash volume with grains 25
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 13.8 L) 14
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Going into fermentor 22
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Rehydrate the yeast and leave for 30mins or so. Oxygenate the wort for 30mins then add yeast and ferment around 18.5C. Dry hop after 7 to 10 days of good fermentation for another 5 to 7 days what ever you prefer. Chill to 2c for a few days then rack to keg. Carb at your personal prefrence, I usually aim for 2.5 for american style brews. Leave for a week and then consume to your delight. Should not be to bitter with plenty of malt flavour, nutty, bready and a good balnace of aroma and flavouring hops. A good recipe to tinker with. Water profile makes a big difference here, keep the PH down.

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  • Last Updated: 2014-11-13 01:07 UTC