Nenna Brown Ale - Beer Recipe - Brewer's Friend

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Nenna Brown Ale

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fernando Borrego
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Monday February 6th 2017
1.051
1.013
4.9%
29.2
22.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,600 g United Kingdom - Maris Otter Pale3600 g Maris Otter Pale 38 3.75 85.9%
130 g Belgian - Chocolate130 g Chocolate 30 340 3.1%
130 g Belgian - Special B130 g Special B 34 115 3.1%
330 g United Kingdom - Crystal 110L330 g United Kingdom - Crystal 110L 33 110 7.9%
4,190 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Target15 g Target Hops Pellet 9.8 Boil 60 min 23.41 50%
15 g Fuggles15 g Fuggles Hops Pellet 4.9 Boil 15 min 5.81 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Whirlfloc Fining Boil 15 min.
1 each Yeastamina BIO4 Other Boil 15 min.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Injection       Amount: 2ml (5.5g/L) priming sugar      
 
Target Water Profile
Água Prata + Bonafont
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
MASH: initial pH 6.5 (Água Prata)
FLY-SPARGE: pH5.7 (Água Bonafont)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.8 L Mash-in Infusion -- 67 °C 75 min
Mash-out Infusion -- 76 °C 10 min
15 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 16.8
Mash volume with grains 19.5
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 12.2 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Going into fermentor 18
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

Fermentation (Primary): 19-20c until attenuation
Fermentation (Secondary): 3 days at 20-21c
Maturation: +10 days at 13-14c
Cold Crash: +3days at 0.5c

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  • Last Updated: 2017-04-16 12:08 UTC