New Years Brown - Beer Recipe - Brewer's Friend

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New Years Brown

181 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Degringolade
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Tuesday December 27th 2016
1.055
1.012
5.6%
38.0
24.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 81.8%
0.25 lb United Kingdom - Brown0.25 lb Brown 32 65 4.5%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 4.5%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 9.1%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Summit6 g Summit Hops Leaf/Whole 16.8 Boil 60 min 34.67 46.2%
7 g Fuggles7 g Fuggles Hops Pellet 3.5 Aroma 10 min 3.36 53.8%
13 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Milwaukie A&C Blend
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 13 8 4 6 0
Average of Entry Points A and C, Milwaukie City Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Single Step Infusion -- 150 °F 60 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 2.06 8.3  
Mash volume with grains 2.5 10  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 2.39 g | 9.6 qt) 1.88 7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 3.94 15.8
Equipment Profile Used: System Default
 
Notes

This is the simplest possible all grain system.

Take a four gallon stockpot, dump in three gallons of water, put it on an electric burner and turn the temp to medium (50%)

When the water temp hits 100 F, dump in the grain. Stir well and continue to stir well every ten minutes until the temp hits 150 F.

Turn the burner down to between low and simmer (20%?) let it sit for an hour. Strir every 15 minutes and play with the temp so that it doesn't go above 155 F.

After an hour, pull out the bag o'mash and squeeze out what you can and add the squeezin's to the big pot.

Bring to a boil, then drop the temp controller to between low and medium. Toss in the first muslin bag of bittering hops. Check every fifteen minutes, then at 45 minutes of boil, toss in the aroma hops.

At the end of the hour boil, pull the hop bags and put the top back on, let it cool naturally for about 1.5 to two NFL football games (I am cooling it during SF vs Seattle and GB vs Detroit)

Toss the yeast in the fermenter and then siphon the cooled wort into the fermenter. Take a post boil sample at this time.

Bring the

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  • Last Updated: 2017-01-01 22:34 UTC