Norm's Brown Ale - Beer Recipe - Brewer's Friend

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Norm's Brown Ale

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 65 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Tracy Knauss
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday June 7th 2016
1.060
1.013
6.2%
61.1
24.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 67.5%
2 lb Belgian - Biscuit2 lb Biscuit 35 23 16.9%
12 oz American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L 34 60 6.3%
8 oz German - Carapils8 oz Carapils 35 1.3 4.2%
9.60 oz American - Chocolate9.6 oz Chocolate 29 350 5.1%
189.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Magnum1.2 oz Magnum Hops Pellet 12.3 Boil 60 min 51.34 28.6%
1 oz Willamette1 oz Willamette Hops Pellet 4.1 Boil 15 min 7.08 23.8%
1 oz Centennial1 oz Centennial Hops Pellet 9 Aroma 2 min 2.65 23.8%
1 oz Cascade1 oz Cascade Hops Pellet 6.4 Dry Hop 7 days 23.8%
4.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: keg      
 
Target Water Profile
Dark and Malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 6 0 73 57 0
2 g of Gypsum
2 g Epsom Salt
5 g Calcium Chloride
So4/Cl ratio: 0.8 malty

Mash pH: 5.37
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Sparge -- 152 °F 60 min
5.02 gal Fly Sparge -- 168 °F 40 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.7 14.8  
Mash volume with grains 4.65 18.6  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 5.27 g | 21.1 qt) 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.25 g | 29 qt) 6.75 27  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.48 33.9
Equipment Profile Used: System Default
 
Notes

Final Gravity 1.005 Because mine finished so dry it actually has a biter bite. Pulled some out and added lactose to it, which made it taste fairly good. So will pull about a cup and a half of the beer, then mix with lactose to add back into the beer. Will see what will happen. Right now it is just to damn dry for me which gives it a bitter bite. My yeast highly over attenuated. Not really to sure how to solve this problem.

Ended up just putting it in the keg and charging it to 12.50, which gives it 2.3 col, Came out tasting great.

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  • Last Updated: 2016-07-15 18:43 UTC