CMP Brown - Beer Recipe - Brewer's Friend

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CMP Brown

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday April 22nd 2016
1.056
1.014
5.5%
22.6
17.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 67.2%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 6.3%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 2.1%
0.25 lb American - Vienna0.25 lb Vienna 35 4 2.1%
0.25 lb American - CaraCrystal Wheat Malt0.25 lb CaraCrystal Wheat Malt 34 55 2.1%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 8.4%
1 lb Rice Hulls1 lb Rice Hulls 0 0 8.4%
0.15 lb American - Victory0.15 lb Victory 34 28 1.3%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.1%
11.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 First Wort 0 min 4.52 20%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 60 min 14.92 40%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 10 min 3.16 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 261 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water Gallons
Total mash water needed 9.33
Strike water volume 4.97
Remaining sparge water volume 4.36
Grain absorption losses -1.66
Mash Lauter Tun dead space -0.2
Amount going into kettle 7.42
Boil off losses -1.88
Kettle dead space -0.25
Hops absorption losses -0.05
Misc. losses -0.25
Amount going into fermentor 5
Total: 9.33
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.97 gal Sparge -- 158 °F 90 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 4.46 17.9  
Mash volume with grains 5.41 21.7  
Grain absorption losses -1.49 -6  
Remaining sparge water volume (equipment estimates 4.57 g | 18.3 qt) 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.24 37
Equipment Profile Used: System Default
 
Notes
  1. Secondary Fermentation After 5-7 days of fermentation, transfer into a glass carboy.
    Before transferring add 2 6.5oz jars of the peanut butter powder and ΒΌ cup of cacao
    powder (optional) to the secondary (you provide the cocoa powder). Transfer the beer
    directly onto the additions. After 3 days add 4 ounces of cacao nibs. Allow the secondary to
    continue for another 7 days (10 days total since the initial transfer). After the secondary is
    completed proceed to bottling
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  • Last Updated: 2016-05-19 01:29 UTC