Trou Brou Honey Ale - Beer Recipe - Brewer's Friend

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Trou Brou Honey Ale

186 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Wednesday January 28th 2015
1.060
1.017
5.6%
31.5
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pale 2-Row3 kg Pale 2-Row 37 1.8 70.9%
0.63 kg American - Munich - Light 10L0.63 kg Munich - Light 10L 33 10 14.9%
0.40 kg German - Carapils0.4 kg Carapils 35 1.3 9.5%
0.20 kg United Kingdom - Cara Malt0.2 kg Cara Malt 35 17.5 4.7%
4.23 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 8.2 Boil 60 min 29.4 66.7%
10 g Nugget10 g Nugget Hops Pellet 14 Boil 2 min 2.12 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Honey Flavor Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Sparge -- 75 °C 60 min
Starting Mash Thickness: 1.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.6 L/kg 6.8
Mash volume with grains 9.6
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 19.2 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 20.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 15
Going into fermentor 15
Total: 25.6  
Equipment Profile Used: System Default
 
Notes

Mash 9.5liters.
Mash 60min.
Add 5 liters @ 76°C to mash.
Drain into brew pot.
Sparge with 15liters @ 76°C.

Boil size: 20.5liters
Add Perlê 60min.
Add Irish Moss 15min.
Add Honey 5min.
Add Nugget 2min.

Cool down to 22°C.
Aerate and pitch yeast.
Aerate again.

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  • Public: Yup, Shared
  • Last Updated: 2015-01-28 06:41 UTC