Bill Pullman Brown - Beer Recipe - Brewer's Friend

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Bill Pullman Brown

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Matt Van Wyk, Jamil Zainasheff, CYBI, Bill Pullman
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Thursday April 7th 2016
1.064
1.015
6.5%
22.6
26.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb United Kingdom - Maris Otter Pale4.75 lb Maris Otter Pale 38 3.75 29.2%
4.75 lb American - Pale 2-Row4.75 lb Pale 2-Row 37 1.8 29.2%
1.50 lb United Kingdom - Golden Naked Oats1.5 lb Golden Naked Oats 33 10 9.2%
0.75 lb American - Wheat0.75 lb Wheat 38 1.8 4.6%
0.75 lb Belgian - Chocolate0.75 lb Chocolate 30 340 4.6%
0.75 lb Canadian - Honey Malt0.75 lb Honey Malt 37 25 4.6%
0.75 lb German - Munich Light0.75 lb Munich Light 37 6 4.6%
0.75 lb United Kingdom - Brown0.75 lb Brown 32 65 4.6%
0.75 lb United Kingdom - Carastan (30/37)0.75 lb Carastan (30/37) 35 34 4.6%
12 oz Molasses12 oz Molasses 36 80 4.6%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7 Boil 75 min 11.89 25%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7 Boil 30 min 6.41 25%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.9 Boil 10 min 2.47 25%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.9 Whirlpool at 212 °F 15 min 1.85 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.62 g Wyeast Nutrient Blend [Hydrated] Other Boil 10 min.
0.58 each Whirlfloc Fining Boil 5 min.
12 oz Blackstrap Molasses Flavor Boil --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 311 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sucrose       CO2 Level: 2.2 Volumes
 
Target Water Profile
Bill Pullman Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
87 5 15 98 29 125
Started with RO, mash pH was 5.4, used gypsum, epsom salt, canning salt, calcium chloride, and pickling lime.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal Sacch Rest Temperature -- 150 °F 60 min
5 gal Batch Sparge/Mash Out Infusion -- 185 °F 20 min
Starting Mash Thickness: 1.32 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.32 qt/lb 5.12 20.5  
Mash volume with grains 6.36 25.4  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume 6.01 24  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.3  
Pre boil volume (equipment estimates 9.31 g | 37.2 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 6.69 g | 26.8 qt) 7 28  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Estimated amount in fermentor 6.98 27.9  
Total: 11.12 44.5
Equipment Profile Used: System Default
 
Notes

Rich chocolate with lighter coffee and date, prune, fig undertones. Molasses character comes through well without the heavy mineral that straight blackstrap has.

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  • Last Updated: 2016-08-21 19:17 UTC