Old School Brown Ale - Beer Recipe - Brewer's Friend

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Old School Brown Ale

173 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 82% (brew house)
Source: HighVoltageMan
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Wednesday March 1st 2017
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OG: 1.055 FG: 1.015 ABV: 5.2% IBU: 24

1.052
1.015
4.9%
20.7
18.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 63.7%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 5.3%
1 lb Gambrinus - Munich Dark1 lb Munich Dark 37.3 30 10.6%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 10.6%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 5.3%
0.13 lb Belgian - Chocolate0.125 lb Chocolate 30 340 1.3%
0.30 lb Molasses0.3 lb Molasses 36 80 3.2%
9.42 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10.50 g Magnum10.5 g Magnum Hops Pellet 15 Boil 60 min 20.69 100%
10.50 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 qt RIMS Infusion -- 151 °F 45 min
RIMS Infusion -- 160 °F 15 min
Mashout Temperature -- 168 °F 15 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 3.42 13.7  
Mash volume with grains 4.15 16.6  
Grain absorption losses -1.14 -4.6  
Remaining sparge water volume (equipment estimates 4.96 g | 19.8 qt) 5.44 21.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 7.01 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.87 35.5
Equipment Profile Used: System Default
 
Notes

1 Liter Starter

1st 2019 Duluth Brew Ha Ha
3rd 2019 Minnesota State Fair



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  • Last Updated: 2021-05-10 14:57 UTC