G6D Roasted Brown Ale ▲▲ 10/14/17 - Beer Recipe - Brewer's Friend

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G6D Roasted Brown Ale ▲▲ 10/14/17

184 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Matthew Smith Mod by Dan Collier
Calories: 184 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Saturday October 14th 2017
1.055
1.018
4.9%
20.6
27.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale Ale8 lb Pale Ale 37 3.5 71.1%
1 lb American - White Wheat1 lb White Wheat 40 2.8 8.9%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 13.3%
12 oz American - Chocolate12 oz Chocolate 29 350 6.7%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 16.53 66.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Aroma 15 min 4.1 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tbsp 5.2 pH Balancer Water Agt Mash 1 hr.
1 each Whirlfock Water Agt Boil 15 min.
5 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 565 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Golden State Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 21 72 81 148 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 qt Infusion -- 157 °F 70 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 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.74 g | 19 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 7 28  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.66 34.6
Equipment Profile Used: System Default
 
Notes

♦ BREW DATES: After aging was one of the best!
Date: Brew Day • 10.14.17
Gravity End of Sparge • 1.064
Gravity End of Boil (OG) • 1.055
Date: Pitch Yeast • 10.16.17
Gravity (FG) • ________
Date: Keg Day • Est. 10.30.17
Drafted Who’s House • Dan's 14 Days Fermentation

♦ SESSION NOTES:
Overshot sparge temperature 170° and cooled to 148° at 70minutes.

♦ STANDARD BREWING NOTES:
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for _ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate


♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: On the dry side.
Sample Date: 08.18.15 It's fine as a brown ale. Nothing special. Seemed like it needed longer to carbonate. 5.5 ABV could have been stronger maybe we more flavor.

♦ RECIPE NOTES:
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  • Last Updated: 2017-10-16 12:43 UTC