Buzzed Brown 3 - Beer Recipe - Brewer's Friend

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Buzzed Brown 3

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 72% (brew house)
Source: Colin B
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Sunday June 9th 2013
1.056
1.013
5.7%
29.3
24.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 87%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 8.7%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Leaf/Whole 4.5 Boil 60 min 15.32 33.3%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 5.1 Boil 20 min 10.52 33.3%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 5.1 Aroma 5 min 3.46 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Cold-brewed Coffee Flavor Secondary --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.03 20.1  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 3.77 g | 15.1 qt) 4.16 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Actual numbers:

OG: 1.055 @ 5.5 gallons
FG: 1.012
= 5.6%

Cold-brewed specialty coffee added to secondary fermentor, sat for 10 days; cold-conditioned for 5 days before kegging.

Attempted to keep mash temp up near 154 by periodically adding boiling water....some success; still dropped to 150 at the end of the hour.

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  • Last Updated: 2013-06-09 15:19 UTC