"Voulez Vous" Brown Ale - 3 Gal - Beer Recipe - Brewer's Friend

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"Voulez Vous" Brown Ale - 3 Gal

284 calories 29.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3.75 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 284 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Thursday October 22nd 2015
1.085
1.022
8.3%
42.4
26.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.88 lb United Kingdom - Maris Otter Pale5.875 lb Maris Otter Pale 38 3.75 54.3%
1.13 lb Munich - Light 10L1.125 lb Munich - Light 10L 33 10 10.4%
1.13 lb Belgian - Biscuit1.125 lb Biscuit 35 23 10.4%
4.50 oz American - Caramel / Crystal 120L4.5 oz Caramel / Crystal 120L - (late mash tun addition) 33 120 2.6%
4.50 oz American - Chocolate4.5 oz Chocolate - (late mash tun addition) 29 350 2.6%
5 oz Flaked Wheat5 oz Flaked Wheat 34 2 2.9%
1.50 lb Brown Sugar1.5 lb Brown Sugar - (late boil kettle addition) 45 15 13.9%
5 oz American - Caramel / Crystal 40L5 oz Caramel / Crystal 40L - (late mash tun addition) 34 40 2.9%
10.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.46 oz Magnum0.46 oz Magnum Hops Pellet 15 Boil 60 min 32.21 31.5%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 8.07 34.2%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 5 min 2.09 34.2%
1.46 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.20 g Baking Soda Water Agt Mash 1 hr.
5.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
3.30 g Gypsum Water Agt Mash 1 hr.
1.88 ml Lactic acid Water Agt Mash 1 hr.
3 g Yeast Nutrient Other Mash 10 min.
0.50 each Whirlfloc Tab Fining Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike -- 154 °F 60 min
Mash Out Temperature 154 °F 170 °F 10 min
3 gal Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.49 14  
Mash volume with grains 4.24 16.9  
Grain absorption losses -1.16 -4.7  
Remaining sparge water volume (equipment estimates 2.86 g | 11.5 qt) 2.92 11.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.94 g | 19.8 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.11 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 3.5 g | 14 qt) 3.75 15  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.75 g | 15 qt) 3.5 14  
Total: 6.41 25.7
Equipment Profile Used: System Default
 
Notes

Alternate yeast: Wyeast 1098.
2 l starter.
Cap dark grains and crystals at sparge.
11/27/22: Using 1# Piloncillo, 1/2# Turbinado

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  • Last Updated: 2022-11-27 21:35 UTC