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Brown Ale

167 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 52.33 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Ruben Ortega
Calories: 167 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Wednesday September 27th 2017
1.054
1.015
5.1%
27.3
18.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Bestmalz - BEST Pilsen8 kg BEST Pilsen 37 1.9 79.6%
300 g Bestmalz - BEST Caramel Munich II300 g BEST Caramel Munich II 34.5 45.5 3%
580 g Bestmalz - BEST Special X580 g BEST Special X 34.5 132.5 5.8%
265.91 g Bestmalz - BEST Chocolate265.91 g BEST Chocolate 34.5 337.82 2.6%
500 g Bestmalz - BEST Melanoidin500 g BEST Melanoidin 34.5 27 5%
400 g Cane Sugar400 g Cane Sugar 46 0 4%
10,045.91 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20.45 g Magnum20.45 g Magnum Hops Pellet 15 Boil at 95 °C 60 min 17.56 30.5%
23.25 g East Kent Goldings23.25 g East Kent Goldings Hops Pellet 5 Boil at 96 °C 30 min 5.12 34.7%
23.25 g Willamette23.25 g Willamette Hops Pellet 4.5 Boil at 96 °C 30 min 4.6 34.7%
66.95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.18 g Chalk Water Agt Mash 1 hr.
2.05 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.82 g Epsom Salt Water Agt Mash 1 hr.
3.27 g Gypsum Water Agt Mash 1 hr.
0.41 g Table Salt Water Agt Mash 1 hr.
0.82 g Magnesium Chloride Water Agt Mash 1 hr.
3.27 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
0.82 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 300 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.58 bar       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Infusion 70 °C 68 °C 60 min
19 L Sparge 78 °C 72 °C 15 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.03 L. Suggest reducing initial water volume to 45.4 L and adding 5.63 L sparge/top-off.  
Strike water volume at mash thickness of 2.9 L/kg 28
Mash volume with grains 34.3
Grain absorption losses -9.6
Remaining sparge water volume (equipment estimates 33.4 L) 34.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 51 L) 52.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 45 L) 47
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47 L) 45
Total: 62.6  
Equipment Profile Used: System Default
"Brown Ale" British Brown Ale beer recipe by Ruben Ortega. All Grain, ABV 5.05%, IBU 27.28, SRM 18.34, Fermentables: (BEST Pilsen, BEST Caramel Munich II, BEST Special X, BEST Chocolate, BEST Melanoidin, Cane Sugar) Hops: (Magnum, East Kent Goldings, Willamette) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Table Salt, Magnesium Chloride, Baking Soda)
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  • Last Updated: 2024-10-26 03:51 UTC