D7S Roasted Brown Ale 02.12.16 - Beer Recipe - Brewer's Friend

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D7S Roasted Brown Ale 02.12.16

197 calories 23.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Matthew Smith Mod by Dan Collier brewed by Steve
Calories: 197 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Saturday February 13th 2016
1.059
1.019
5.2%
21.4
28.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale Ale8 lb Pale Ale 37 3.5 71.1%
1 lb American - White Wheat1 lb White Wheat 40 2.8 8.9%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 13.3%
12 oz American - Chocolate12 oz Chocolate 29 350 6.7%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 17.13 66.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 4.25 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tbsp 5.2 pH Balancer Water Agt Mash 1 hr.
1 each Whirlfock Water Agt Boil 15 min.
5 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 577 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Golden State Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 21 72 81 148 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 qt Infusion -- 157 °F 70 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.21 g | 36.9 qt) 8.66 34.6  
Mash volume with grains (equipment estimates 10.11 g | 40.5 qt) 9.56 38.2  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 8.66 34.6
Equipment Profile Used: System Default
 
Notes

♦ BREW DATES: This was one of the best we have done after letting it age a bit.

Date: Brew Day • 02.12.16
Gravity End of Sparge • 1.054
Gravity End of Boil (OG) •
Date: Pitch Yeast • 02.14.16 9AM
Gravity (FG) • ________
Date: Keg Day • 03/25/16
Drafted Who’s House •

♦ SESSION NOTES:

♦ STANDARD BREWING NOTES:
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for _ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate


♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY:

♦ RECIPE NOTES:
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  • Last Updated: 2016-03-30 18:17 UTC