Brown Bear - Beer Recipe - Brewer's Friend

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Brown Bear

226 calories 23.3 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: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mosher Mash
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Saturday January 23rd 2016
1.068
1.017
6.8%
46.0
20.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale Ale9 lb Pale Ale 37 3.5 66.1%
1 lb American - Rye1 lb Rye 38 3.5 7.3%
12 oz Belgian - Special B12 oz Special B 34 115 5.5%
1 lb United Kingdom - Amber1 lb Amber 32 27 7.3%
0.50 lb American - Pale 2-Row0.5 lb Pale 2-Row 37 1.8 3.7%
6 oz United Kingdom - Pale Chocolate6 oz Pale Chocolate 33 207 2.8%
1 lb Brun Leger Soft Candi Sugar1 lb Brun Leger Soft Candi Sugar - (late boil kettle addition) 42 22 7.3%
13.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Pacific Jade0.25 oz Pacific Jade Hops Pellet 14.2 Boil 60 min 14.9 5.3%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 16.6 Boil 20 min 11.84 10.5%
0.50 oz Pacific Jade0.5 oz Pacific Jade Hops Pellet 13.5 Boil 20 min 9.63 10.5%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 16.6 Boil 5 min 5.65 10.5%
1 oz azacca1 oz azacca Hops Pellet 12.7 Boil 1 min 1.73 21.1%
1 oz hbc-4381 oz hbc-438 Hops Pellet 16.6 Boil 1 min 2.26 21.1%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 5 days 21.1%
4.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirfloc Fining Boil 20 min.
0.50 tsp Wyeast Nutrient Other Boil 20 min.
0.50 oz Sweet Orange Peel Spice Boil 5 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 346 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Amber, skewed hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 10 20 65 100 125
To treat 7-9gal distilled water, add:

1tsp CaCO3, 0.5tsp Baking Soda, 1tsp Gypsum, 1.25tsp CaCl, 0.75tsp Epsom salt.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Strike 14qt at 165-166F. Infusion -- 152 °F 60 min
5 gal Fly sparge to collect 7.5-8gal. Fly Sparge -- 180 °F --
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 4.09 16.4  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 5.01 g | 20 qt) 5.37 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.45 37.8
Equipment Profile Used: System Default
 
Notes

I have a feeling this recipe is trying to do too much. Only one way to find out, and that's to brew it.

Make 1L starter with smaller jar (~200ml) of WY1272 slurry, 2G, from December's red ale, about 24-26hr ahead of time and pitch whole thing at high krausen after oxygenating for 50sec.

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  • Last Updated: 2016-10-08 15:43 UTC