Brown Ale (English Mild) - Beer Recipe - Brewer's Friend

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Brown Ale (English Mild)

183 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Efficiency: 72% (brew house)
Source: Chris Myers
Calories: 183 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Thursday April 11th 2013
1.055
1.016
5.1%
33.2
25.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Pale Malt (2-Row)10 lb Pale Malt (2-Row) 35.2 3 70.2%
1.50 lb Munich (DURST MALZ)1.5 lb Munich (DURST MALZ) 37 17 10.5%
1 lb Brown Malt1 lb Brown Malt 32.2 65 7%
1 lb Caramel/Crystal Malt - 80L1 lb Caramel/Crystal Malt - 80L 34 80 7%
4 oz Chocolate Malt4 oz Chocolate Malt 27.6 350 1.8%
4 oz Roasted Barley (Briess)4 oz Roasted Barley (Briess) 33.1 300 1.8%
4 oz Special B Malt4 oz Special B Malt 30 180 1.8%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Target1 oz Target Hops Pellet 7.5 Boil 60 min 22.13 46.1%
0.50 oz Goldings, East Kent0.5 oz Goldings, East Kent Hops Leaf/Whole 6.6 Boil 30 min 6.8 23%
0.67 oz Goldings, East Kent0.67 oz Goldings, East Kent Hops Leaf/Whole 6.6 Boil 10 min 4.3 30.9%
2.17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 tsp Super Moss Fining Boil 10 min.
1.10 qt Servomyces Other Boil 10 min.
0.50 tsp White Labs WLN1000 Other Boil 10 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       Amount: 2.3 volumes      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.4 Saccharification Infusion -- 152 °F 60 min
Mash Out Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.23 24.9  
Mash volume with grains 7.37 29.5  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 3.1 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.83 g | 35.3 qt) 7.3 29.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 9.33 37.3
Equipment Profile Used: System Default
 
Notes

5lbs 6 ounces of Valley Malt pale 2 left over from fitst bag. Remainder of 2 row came from new bag.

Mashed in with all but roasted barley, chocolate malt and brown malt. These malts will be added when temp is raised to mash out.

Pre sparge gravity 15.25 P / 1.091 Specific Gravity

Target hops 7.5% AA vice 11%
UK Kent Goldings 6.6% AA vice 5%

Finished boil volume was 5.25 @ 1.061, topped off with 4 liters of hot water bringing volume to 6.5 @ 1.053

Wort chilled to 64 degrees

Aerated for 2 minutes and pitched yeast. WLP005 very, very foamy and quite active when pitched. Made a small mess adding yeast to carboy.

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  • Last Updated: 2017-10-06 15:01 UTC