Buck Teeth Brown Ale (NEB) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Buck Teeth Brown Ale (NEB)

147 calories 14.5 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: British Brown Ale
Boil Time: 45 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Northern English Brown Ale
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Monday July 24th 2017
1.048
1.011
4.8%
17.2
20.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 87.4%
0.50 kg New Zealand - Medium Crystal Malt0.5 kg Medium Crystal Malt 35.4 56.35 9.7%
0.15 kg New Zealand - Light Chocolate Malt0.15 kg Light Chocolate Malt 32.7 456.85 2.9%
5.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 4.4 Boil 45 min 14.17 50%
25 g Fuggles25 g Fuggles Hops Pellet 4.4 Boil 5 min 3.08 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Brewtan B Fining Boil 10 min.
1 tsp Yeast Nutrient Water Agt Boil 15 min.
1 each Whirlfloc Fining Boil 12 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
8g Gypsum
5g Epsom salt
2g Table salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike Temp. - 72C Temperature -- 67 °C 45 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.6 L) 36.1
Mash volume with grains (equipment estimates 35 L) 39.4
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.5 L) 30
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Volume into fermentor 21
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

13/8/17

  • Brewed, slowly upped ferm temp to 21.5C in final days
    26/8/17
  • Bottled using drops, tasted great out of the fermenter, hints of toffee.
  • FG: 1013

    15/10/17 - Tastes mildly nutty, poor head retention, sweet aroma of chocolate. Very tasty and well worth making again, maybe put some oats in it.

    21/1/18 - Tastes good, has matured and mellowed a bit, slight nutty flavour and a hint of spice from the malt. Should make it again.
Last Updated and Sharing
 
672
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-01-21 02:16 UTC