Brown Ale #6 - Beer Recipe - Brewer's Friend

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Brown Ale #6

163 calories 18.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 20 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.54 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Chad Dewitt
Calories: 163 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Sunday January 7th 2018
1.049
1.015
4.5%
20.5
25.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 81.5%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 14.8%
0.50 lb American - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 33 550 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Phoenix2 oz Phoenix Hops Pellet 10 Boil 15 min 20.54 33.3%
2 oz Phoenix2 oz Phoenix Hops Pellet 10 Boil 0 min 33.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop Day 7 33.3%
6 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonate       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 55 175 75 55
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.64 gal Infusion -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.48 33.9  
Mash volume with grains 9.56 38.2  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6.54 26.2  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 5.89 g | 23.6 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 8.48 33.9
Equipment Profile Used: System Default
 
Notes

Start fermentation at 60 then ramp up to 65 after high krausen or 3 days

Once FG is stable and the beer is free of off-flavors, cold crash the beer to 30-32°F/0˚C. 12-24 hours later, when the beer is below 50°F/10˚C, fine with gelatin (per 5 gallons heat 1 tsp of gelatin in 3/4 cup water to 150°F). 24-48 hours later, package the beer.


For the sour version

  • Once mash is complete add lactic acid till pH drops to 4.0 - 4.3
  • Bring wort to a boil for 1-2 mins
  • Chill wort to about 90°F
  • Transfer wort to primary
  • Pitch OYL-605 (target pitch rate: 20 billion cells per gallon)
  • Keep wort at a temperature of 90°F if possible for 24-72 hours
  • When pH hits target of 3.4-3.6 transfer to boil kettle and continue boil process as normal.
  • A double starter is recommended when pitching the regular yeast

    For the fruit version
  • Follow sour instructions
  • Near end of fermentation add 3 lbs of fruit puree
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  • Last Updated: 2018-11-16 17:17 UTC