Morning Brown [Coffee/Chai/Hazelnut] - Beer Recipe - Brewer's Friend

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Morning Brown [Coffee/Chai/Hazelnut]

167 calories 18.2 g 330 ml
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Beer Stats
Method: BIAB
Style: British Brown Ale
Boil Time: 50 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.3 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Celia Wade-Brown Ale (Beer & Brewer magazine)
Calories: 167 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Monday October 23rd 2017
1.054
1.015
5.2%
27.1
31.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - Ale Malt5 kg Ale Malt 37.4 3.05 81.3%
0.40 kg New Zealand - Light Chocolate Malt0.4 kg Light Chocolate Malt - (late boil kettle addition) 32.7 456.85 6.5%
0.35 kg New Zealand - Light Crystal Malt0.35 kg Light Crystal Malt 35.4 31.98 5.7%
0.20 kg New Zealand - Brown Malt0.2 kg Brown Malt - (late boil kettle addition) 34 90.36 3.3%
0.20 kg United Kingdom - Malted Naked Oats0.2 kg Malted Naked Oats 33 1.3 3.3%
6.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Pacific Jade10 g Pacific Jade Hops Pellet 12.3 Boil 50 min 13.62 11.1%
40 g Pacifica40 g Pacifica Hops Pellet 3.4 Boil 10 min 5.74 44.4%
40 g Styrian Goldings40 g Styrian Goldings Hops Pellet 4.6 Boil 10 min 7.77 44.4%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.25 tsp Pottasium Metabisulphite Water Agt Mash 1 hr.
0.50 each Whirlfoc Fining Boil 15 min.
0.50 tsp Brewtan B Fining Boil 10 min.
1 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Brown Ale Balanced - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 15 55 70 90
Gypsum - 2 g
Epsom - 1 g
Calcium chloride - 2 g
Chalk - 2 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Strike temp. 71C Temperature 72 °C 69 °C 55 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.8 L) 35.6
Mash volume with grains (equipment estimates 38.8 L) 39.6
Grain absorption losses -6.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 28.5
Boil off losses -4.8
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 22.5 L) 24.3
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.3 L) 22.5
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Batch #5 - 05/04/20 (Eff.: 65 %, Att.: 75 %, ABV: 5.1 %)

  • Mash vol.: 31 L, Pre-boil vol.: 27 L, Batch vol.: 22.5 L
  • Mash temp finished at ?? C
  • OG: 1054 (hyd. & refract.)
    Return to original coffee version with original hop bill, 200 g Crisp Naked Oat malt added to grist.


    'Noodlie Appendage' Chai Spiced Brown Ale
    4/8/19 - Batch #4 (Chai Spiced) - Eff.
  • Same grist, yeast (M44) and water chem., new hop bill aiming to be a bit more neutral to allow Chai to show. No idea as to what hops to pair with Chai so left it the same as previous.
    Magnum 10 g @ 50 min
    Magnum 10 g @ 30 min
    Citra 20 g @ 0 min
  • Mashed at strike temp. of 72 C by accident.
    22/819 - Added 1 cup of chai spice (1 tsp of homemade spice dissolved in 200 ml of hot water)
    26/8/19 - Got the spice mix pretty right, tastes and smells just a bit of chai.
    1/12/19 - Bottled the last few out of old keg, the flavour became a bit more spicy, would make again but at the start of winter. It's a warming beer that takes a while to finish

    'Nuts In My Brown' Chocolate Hazelnut Brown Ale
    2/12/18 - Batch #3 (NO COFFEE) - Eff. 66% Att. 65%.
  • Same grist, hop bill and water chem as #2.
  • Pacific Jade 10g @50 min, Pacifica 40g @10 min, Styrian Goldings 40g @10min.
  • Switched 50 min Pacific Jade to first wort.
  • Forgot to at the flaked oats (0.26kg) !!!!! Will see if this affects the beers mouthfeel.
    9/12/18 - SG: 1022. Tastes quite sweet and chocolate.
    11/12/18 - Added 5 drops of Chocolate Hazelnut Flavour (Lorann Oils)
    14/12/18 - FG: 1022. Cold crashed. Finished very high, will let it ferment in keg for a few days before adding more flavour.
    24/12/18 - Tastes good, quite mellow with restrained flavours, added 3 more drops of flavour. Force carbed for 2 min at 20 psi and left on 30 psi to carb.

    6/4/18 - Batch #2 (62% Eff., ABV:5.29%)
  • Ale malt upped to 5kg from 4.8
  • Dark grains added with 15 min left in mash
  • Coarse ground coffee (Sumatran Gayo) from Evolve
  • Next time mash 31L

    17/4/18
  • SG 1016, added coffee dry hop (up from 100g to 125g) for a slightly stronger coffee flavour

    5/11/17 - Batch #1
  • Dark grains and oats added with 30 min left in mash
  • Boil time cut to 45 min
  • Really slow to start fermenting
    12/11/17 - SG: 1023
    13/11/17
  • Added 100g coarse grind coffee beens from "Evolve Cafe" in hop bag.
    17/11/17
  • FG: 1021. Cold crashed to 1.5C (Finished really high), kegged.
    25/11/17
    Drunk at the 4th Golden Prop, tasted amazing and will be made again, great aroma.
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  • Last Updated: 2020-04-23 09:23 UTC