Half Blind Brown Ale - Beer Recipe - Brewer's Friend

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Half Blind Brown Ale

166 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Aaron Newport
Rating:
5.00 (1 Review)

Calories: 166 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Wednesday February 17th 2016
1.050
1.014
4.7%
32.6
19.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 71.8%
2 lb United Kingdom - Amber2 lb Amber 32 27 20.5%
0.50 lb United Kingdom - Crystal 50L0.5 lb Crystal 50L 34 50 5.1%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 2.6%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 60 min 27.8 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 4.78 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Tablet Fining Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3.0 oz.       CO2 Level: 2.0 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.875 gal (Strike at 165; Rest at 152 deg) Infusion -- 152 °F 60 min
3.5 gal (Strike at 167) Fly Sparge -- 167 °F 30 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.88 19.5  
Mash volume with grains 5.66 22.6  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 3.13 g | 12.5 qt) 3.34 13.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.22 32.9
Equipment Profile Used: System Default
 
Notes

Make 1L yeast starter at least 48 hrs prior to brew day.

Taste: Malty flavor. Lots of nut and caramel undertones. Consumes your mouth with flavor.

Color: Color is perfect for a brown ale.

Smell: Heavy caramel smell.

Things to Change: Increase carbonation slightly (changed in recipe already). Possibly reduce Amber grain to roughly 15% of grain bill to lessen strong nut and caramel flavor.

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  • Last Updated: 2016-08-25 15:56 UTC