American Milled floor Brown Ale - Beer Recipe - Brewer's Friend

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American Milled floor Brown Ale

178 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 74% (ending kettle)
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Saturday July 18th 2015
1.058
1.013
6.0%
37.7
21.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.15 kg United Kingdom - Maris Otter Pale5.15 kg Maris Otter Pale 38 3.75 80.1%
0.25 kg United Kingdom - Crystal 30L0.25 kg Crystal 30L 34 30 3.9%
0.15 kg United Kingdom - Dark Crystal 80L0.15 kg Dark Crystal 80L 33 80 2.3%
0.23 kg United Kingdom - Chocolate0.23 kg Chocolate 34 425 3.6%
0.15 kg United Kingdom - Amber0.15 kg Amber 32 27 2.3%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.1%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 4.7%
6.43 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Pacific Gem18 g Pacific Gem Hops Pellet 13.9 Boil 60 min 25.1 10.1%
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 15 min 8.96 22.5%
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 5 min 3.6 22.5%
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 0 min 22.5%
40 g Pacific Gem40 g Pacific Gem Hops Pellet 13.9 Boil 0 min 22.5%
178 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
mash -- -- 67 °C 60 min
mashout -- -- 76 °C 10 min
Sparge -- 77 °C 15 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 18.6
Mash volume with grains 22.9
Grain absorption losses -6.4
Remaining sparge water volume 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 21.9 L) 25
Estimated amount in fermentor 25
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

60 min boil. Chill to 19deg c, aerate add yeast slurry, ferment 19degc. Added clear ferm to make it a Gluten free beer @ 10ppm.


Won Bronze NZ Nationals HB Comp September 2015



Award Winning Recipe
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  • Last Updated: 2015-11-30 00:23 UTC