Nut Brown Ale - PDJ House Special - Beer Recipe - Brewer's Friend

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Nut Brown Ale - PDJ House Special

169 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 70% (brew house)
Source: PDJBrewer
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Friday February 22nd 2013
1.051
1.014
4.8%
26.2
20.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Liquid Malt Extract - Light7 lb Liquid Malt Extract - Light 35 4 82.4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 5.9%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.9%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 5.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Goldings0.5 oz Goldings Hops Leaf/Whole 4.5 Boil 75 min 8.29 25%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 75 min 8.29 25%
0.50 oz Goldings0.5 oz Goldings Hops Leaf/Whole 4.5 Boil 20 min 4.81 25%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 20 min 4.81 25%
2 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 460 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: secondary fermentation       Amount: 3/4 cup sugar      
 
Target Water Profile
Bull Run Watershed
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 2 10 1 9
Bull Run Water Supply Water is first disinfected with chlorine, entering the
system at about 2 parts per million (ppm). At the end of the disinfection process, sodium hydroxide (NaOH) and ammonium hydroxide (NH4OH) are added to the water. Sodium hydroxide (at a dose of
3.5 to 5.0 ppm) is added to raise the pH slightly(approximately 1 pH unit). This helps prevent corrosion of household plumbing and lowers the amount of lead and copper that can leach into the
water. Ammonium hydroxide (aqueous ammonia) is added (at a dose of about 0.35 ppm as NH3-N) to form a long-lasting chloramine disinfectant residual.
Chlorine and ammonia are used in a ratio by weight of approximately 4.9 to 1.ply
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 Sparge -- 150 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.66 2.6  
Mash volume with grains 0.78 3.1  
Grain absorption losses -0.19 -0.8  
Remaining sparge water volume (equipment estimates 6.64 g | 26.5 qt) 6.69 26.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 7.45 g | 29.8 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.34 29.4
Equipment Profile Used: System Default
"Nut Brown Ale - PDJ House Special" Mild beer recipe by PDJBrewer. All Grain, ABV 4.75%, IBU 26.2, SRM 20.11, Fermentables: (Liquid Malt Extract - Light, Chocolate, Carapils (Dextrine Malt), Caramel / Crystal 80L) Hops: (Goldings, Willamette)
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  • Last Updated: 2013-04-07 14:57 UTC