Old Mr. Brown's Squirrel Tale Ale - Beer Recipe - Brewer's Friend

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Old Mr. Brown's Squirrel Tale Ale

254 calories 23.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 254 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Tuesday September 20th 2016
1.077
1.015
8.6%
47.7
31.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Liquid Malt Extract - Maris Otter8 lb Liquid Malt Extract - Maris Otter 36 4 66%
1.75 lb Dry Malt Extract - Light1.75 lb Dry Malt Extract - Light 42 4 14.4%
16 oz American - Victory16 oz Victory 34 28 8.2%
14 oz United Kingdom - Chocolate14 oz Chocolate 34 425 7.2%
8 oz United Kingdom - Crystal 60L8 oz Crystal 60L 34 60 4.1%
194 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.75 oz East Kent Goldings2.75 oz East Kent Goldings Hops Pellet 5.4 Boil 60 min 42.74 84.6%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 30 min 4.98 15.4%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
2 g Gypsum Water Agt Mash --
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 485 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion -- 150 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.61 g | 26.4 qt) 5.49 22  
Mash volume with grains (equipment estimates 6.61 g | 26.4 qt) 5.68 22.7  
Grain absorption losses (steeping) -0.3 -1.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.81 3.2  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.49 22
Equipment Profile Used: System Default
 
Notes

Steep crushed malts in three gallons of water at 150º F for 30 min. Remove grains from wort, add malt syrup and powder and bring to a boil. Add Fuggles (bittering) hops, Irish moss and boil for 45 min. Add 1 ounce of EKG hops (flavor hops) for last 15 min. of the boil. Add 1.5 ounce of Fuggle (aroma) hops for the last two minutes of the boil.

When done boiling, strain out hops, add wort in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70º F, and ferment for 10-14 days. Bottle your beer, age for two to three weeks and enjoy!

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  • Last Updated: 2016-09-27 18:05 UTC