Caerue's - British Brown Ale - Beer Recipe - Brewer's Friend

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Caerue's - British Brown Ale

173 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 100 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Saturday April 30th 2016
1.052
1.016
4.9%
28.4
18.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.82 lb United Kingdom - Halcyon3.82 lb Halcyon 36 2 61.9%
1.75 lb United Kingdom - Pale 2-Row1.75 lb Pale 2-Row 38 2.5 28.4%
3 oz United Kingdom - Coffee Malt3 oz Coffee Malt 36 150 3%
0.13 lb United Kingdom - Cara Malt0.125 lb Cara Malt 35 17.5 2%
0.16 lb Flaked Oats0.16 lb Flaked Oats 33 2.2 2.6%
2.07 oz Belgian - De-Bittered Black2.07 oz De-Bittered Black 34 566 2.1%
6.17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.9 Boil 60 min 18.33 55.6%
0.20 oz First Gold0.2 oz First Gold Hops Pellet 7.6 Boil 26 min 8.09 22.2%
0.20 oz Northdown0.2 oz Northdown Hops Pellet 5.5 Boil 6 min 1.93 22.2%
0.90 oz / $ 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Wyeast 1028
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Temperature -- 135 °F 20 min
2 gal Temperature -- 152 °F 70 min
1 gal Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.7 10.8  
Mash volume with grains 3.19 12.8  
Grain absorption losses -0.77 -3.1  
Remaining sparge water volume (equipment estimates 3.86 g | 15.4 qt) 3.32 13.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.53 g | 22.1 qt) 5 20  
Boil off losses -2.5 -10  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 6.02 24.1
Equipment Profile Used: System Default
 
Notes

Halcyon - slight biscuit, brighter and lighter in flavor than pearl, less sweet than Marris Otter

Crisp Pale Ale Malt - might be worth using to get more maltiness/body because of better milling and run-off (perhaps a mixsture with Halcyon?)

Fawcett Caramalt - will contribute dextrins (body) and foam stability - light caramel flavor

coffee malt - slightly nutty / toffee flavor

Fuggles hops for bittering hops
First gold hops for slightly spicy but smooth flavor hops
Northdown hops for slightly floral aroma hops

West Yorkshire Yeast for chewy, dry, moderate nutty and stone fruit flavor

blended with London Ale because it is also dry, but lends a little bit of richness, mineralness with a little bit of fruitness

Brewed on 9/4/16
After 7 days, dropped down to 1.024 (9/14)
After 9 days, dropped down to 1.022, bringing upstairs for it to warm up and go down further. (From 69F to 71F) (9/16)
Bottled on 9/25/16 (3 weeks after brew day)
Test Bottle 1 on 10/16
Test Bottle 2 on 10/23
Ready on 10/30.

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  • Last Updated: 2016-09-25 14:32 UTC