Bust a nut brown ale - Beer Recipe - Brewer's Friend

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Bust a nut brown ale

155 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Sindre
Rating:
5.00 (1 Review)

Calories: 155 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Sunday August 2nd 2015
1.050
1.016
4.5%
27.3
20.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 75%
0.35 kg German - CaraMunich II0.35 kg CaraMunich II 34 46 8.8%
0.20 kg German - De-Husked Caraf II0.2 kg De-Husked Caraf II 32 418 5%
0.15 kg United Kingdom - Brown0.15 kg Brown 32 65 3.8%
0.10 kg Belgian - Special B0.1 kg Special B 34 115 2.5%
0.10 kg Flaked Barley0.1 kg Flaked Barley 32 2.2 2.5%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 2.5%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 60 min 14.63 25%
20 g Bramling Cross20 g Bramling Cross Hops Pellet 6.5 Boil 15 min 9.44 25%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.46 12.5%
15 g Bramling Cross15 g Bramling Cross Hops Pellet 6.5 Boil 3 min 1.77 18.8%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Aroma 0 min 18.8%
80 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion -- 64 °C 60 min
18 L Fly Sparge -- 75 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 10
Mash volume with grains 12.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 20 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

1 ts Gjærnæring ved 10 gjenstående kok
Halv tabelett Protafloc ved 10 min gjenstående kok
4 ml natron, 4 ml kalsiumklorid og 2 ml gips

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  • Public: Yup, Shared
  • Last Updated: 2015-08-16 09:57 UTC