Group #4 - School of Mines Northern English Brown Ale - Beer Recipe - Brewer's Friend

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Group #4 - School of Mines Northern English Brown Ale

159 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 45% (brew house)
Source: https://byo.com/bock/item/1983-northern-english-br
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Thursday February 2nd 2017
1.048
1.013
4.5%
22.4
17.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb United Kingdom - Pale 2-Row4.5 lb Pale 2-Row 38 2.5 78.4%
1 oz United Kingdom - Pale Chocolate1 oz Pale Chocolate 33 207 1.1%
4 oz United Kingdom - Amber4 oz Amber 32 27 4.4%
3 oz United Kingdom - Brown3 oz Brown 32 65 3.3%
3 oz United Kingdom - Crystal 60L3 oz Crystal 60L 34 60 3.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 8.7%
0.05 lb American - Roasted Barley0.05 lb Roasted Barley 33 300 0.9%
91.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 18.7 50%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 3.73 50%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.09 tsp Irish Moss Fining Boil 45 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 32 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 152 °F 15 min
Infusion -- 168 °F 15 min
Sparge -- 170 °F --
Starting Mash Thickness: 3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3 qt/lb 4.3 17.2  
Mash volume with grains 4.76 19  
Grain absorption losses -0.72 -2.9  
Remaining sparge water volume (equipment estimates 0.19 g | 0.8 qt) 0.16 0.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.53 g | 14.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 4.47 17.9
Equipment Profile Used: System Default
 
Notes

I use Crisp Malting's British Pale Ale malt (made from Maris Otter) as my base grain, but other malts of a similar nature should work well (see some suggestions on page 21). Remember, the bulk of the flavor comes from the base grain, so try to get British pale
ale malt.
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.044 (10.9 °P).
Once the wort is boiling, add the bittering hops. The total wort boil time is 60 minutes after adding the bittering hops. With 15 minutes left add the Irish moss or other kettle finings and at five minutes left add the last hop addition. Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is 9 grams of properly rehydrated dry yeast or two packages of liquid yeast.

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  • Last Updated: 2017-03-09 20:26 UTC