Bore Swab Brown Ale II - Beer Recipe - Brewer's Friend

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Bore Swab Brown Ale II

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday September 27th 2015
1.054
1.012
5.5%
37.6
17.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 82.8%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 9.2%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.6%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate - (late boil kettle addition) 33 207 2.3%
0.13 lb American - Blackprinz0.125 lb Blackprinz - (late boil kettle addition) 36 500 1.1%
10.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 60 min 17.25 33.3%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 30 min 11.78 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 8.56 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.90 g CaCl - MASH ONLY Water Agt Mash --
1.90 g Gypsum - MASH ONLY Water Agt Mash --
0.50 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
5 tsp Yeast Nutrient Other Boil 10 min.
0.50 each Whirl Floc Fining Boil 5 min.
1 tsp Gelatin & 1c hot water Fining Kegging 15 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: CO2 15psi       CO2 Level: 2.4 Volumes
 
Target Water Profile
Bru'n Brown Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 27 60 50 85
Expected mash pH: 5.49
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Strike (grain @ 70F) Temperature -- 162 °F --
4.6 gal Saccharification Rest Infusion -- 153 °F 60 min
4.6 gal Add dark grains & Mashout Infusion -- 168 °F 15 min
3 gal From cooler Sparge -- 162 °F 30 min
Starting Mash Thickness: 1.37 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.37 qt/lb 3.72 14.9  
Mash volume with grains 4.59 18.4  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume (equipment estimates 5 g | 20 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.11 36.4
Equipment Profile Used: System Default
 
Notes

This is a tweaked NB Caribou Slobber AG kit. Will use my Scottish Ale yeast slurry and ferment according to this STC1000+ Profile:
SCOTTISH ALE PROFILE
Chill wort to <70°prior to pitching yeast
SP0: 64°
dh0: 240 (10 day ferment)
SP1: 64°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 72 (3 day attenuation/d-rest)
SP3: 70°
dh3: 48 (2 day ramp down)
SP4: 36°
dh4: 0

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  • Last Updated: 2017-02-05 19:16 UTC