American Brown Ale - Beer Recipe - Brewer's Friend

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American Brown Ale

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Daniel Langmaid
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Sunday June 9th 2013
1.056
1.014
5.5%
43.6
18.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 69.1%
2 lb American - Victory2 lb Victory 34 28 14.5%
0.75 lb Flaked Barley0.75 lb Flaked Barley 32 2.2 5.5%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 2.7%
6 oz American - Caramel / Crystal 80L6 oz Caramel / Crystal 80L 33 80 2.7%
6 oz American - Carapils (Dextrine Malt)6 oz Carapils (Dextrine Malt) 33 1.8 2.7%
6 oz United Kingdom - Pale Chocolate6 oz Pale Chocolate 33 207 2.7%
220 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Chinook0.25 oz Chinook Hops Leaf/Whole 11.1 Boil 60 min 9.31 6.3%
1 oz Cascade1 oz Cascade Hops Pellet 6.5 Boil 30 min 18.44 25%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15.8 Boil 10 min 15.86 18.8%
1 oz Citra1 oz Citra Hops Leaf/Whole 13.8 Boil 0 min 25%
1 oz Centennial1 oz Centennial Hops Pellet 9.9 Dry Hop 10 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Other Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 min.
1 each clarity ferm Other Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 300 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bru'n Water Brown Malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 4 16 59 50 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion -- 154 °F 75 min
24 qt Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.47 17.9  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 4.86 g | 19.5 qt) 6 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 10.47 41.9
Equipment Profile Used: System Default
 
Notes

Brewed on 9/1/2013. Strike water was 174 and hit right about 155F. Left for 10min and then recirculated about a gallon through to distribute evenly with preheated pyrex glass. The temp dropped it down to about 152F so I topped off with half gallon of boiling water which brought it to 153F. Stopped there because I didn't want to thin out the mash even more. I will have to figure out a way to prevent heat loss when recirculating. pH was 5.3 with the slightly thinned mash. Boil Kettle efficiency was 80%. Brew house efficiency was down this time. I am not sure why that would be but maybe it's because I had some wort left over in the kettle and thus didn't boil off enough. I did get my full wort volume without having to top off. I wonder if I should boil 8.25 gal in the future? Some hose water also got into the brew because I wasn't paying attention well enough to my hose attachments. Yeast took off within 8 hours. I looked at it and krausen has formed about 8 hours after. Temp was about 73F so I cooled it down to 68 as quickly as I could. It was about the same temp in the morning. I dropped some of the ice blocks in there in the middle of the night. At about mid afternoon on 9/2 it was at 66F. By the evening time it had climbed back up to 71F so I put some more ice packs in there and cooled it back down to 67F. I got a new tub insulator cover but I am not sure if it is actually doing all that much. I am hoping it isn't getting too crazy because of the temp fluctuation. Morning of 9/3 the beer had risen back up to 70F. I iced it back down to 68. I am wondering if the insulation is keeping the heat in too. Evening of 9/3 it had risen back up to 70F. Iced it down to about 67/68. 9/4 by morning the brew had creeped up to 70F again. I chilled it down to 68F. By evening it was back up to 70F so I dropped it to 67F. 9/5 let the temp go and by 9/7 it was up about 74F. Dry Hopped 9/8/2013. I realized that I swapped the yeast vials and used wlp001 instead of wlp051. Gravity reading on 9/16 put it at 1.014. Racked to keg on 9/18/13 after cold crashing for 2 days.

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  • Last Updated: 2013-09-19 04:53 UTC