American Brown Coffee Ale - Beer Recipe - Brewer's Friend

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American Brown Coffee Ale

281 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Source: The Hull Truth Brewing
Calories: 281 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Thursday January 11th 2018
1.085
1.016
9.0%
19.8
28.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 76.5%
1 lb American - Chocolate1 lb Chocolate 29 350 5.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.9%
2 lb Brown Sugar2 lb Brown Sugar - (late boil kettle addition) 45 15 11.8%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Calypso0.5 oz Calypso Hops Pellet 14.7 Boil 10 min 9.09 50%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.3 Boil 60 min 10.75 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 oz Light Roast Carmel Flavored Whole Coffee Beans Spice Boil 1 min.
0.50 oz Light Roast Carmel Flavored Whole Coffee Beans Spice Secondary 4 days
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 465 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Tap water through RO purifier. Added necessary recommended minerals to pre-tested water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Sparge -- 150 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.89 g | 15.6 qt) 6.5 26  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.39 g | 29.6 qt) 10 40  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 12.13 48.5
Equipment Profile Used: System Default
 
Notes

Batch Sparge
Starting Volume H2O: 5.5 gal (4.5 gal reserve)
Grain Weight: 7 lbs 2.6 oz
Grain Density, Pre-Mash: 0.012 oz/ml

Equipment: 2 - 10 gal mash tuns w/lid and temp guage, 1- 10 gal brew pot, Gas Stove, SS ladle, ss tongs, 250 ml graduated cylinder, hydrometer, 40 ml baster (for small volume liquid transfer), 6.5 gal glass carboy (primary fermentor, 3 -6 gal carboy containers (one for secondary fermenting, 2 for water storage), , blow off valve, stem thermometer / hydrometer

Ingredients: Noted above

Set-up Notes: Kitchen Gas Stove Burner. Much easier to heat and control temperature using gas burner.

Mash: Targeted 60 min steep. Water temp held steady between 148-150 F for 60 minutes while recirculating wort. Fly sparged additional 15 min at 160 degrees using the reserve 4.5 gal water. Transfered wort to brew kettle and put back on burner to heat for boil.

Grain Density (Post Mash): 0.02 oz/ml (~30% increase in density)
SG: > 1.03
Absorbed liquid: 0.96 gal (estimated based on density increase)

Boil: Very easy and quick to get to temp with burner and maintain. Stirred in hops just before the break to ensure even heat distribution. 60 minutes for boil. Added aroma hopps at 45 minutes and stirred. Added orange peel slices at 55 minutes and stirred. At 60 minutes, I shut off heat removed lid. Orange peel slices remained through primary fermentation.

Evaporated liquid: ~0.5 gal

Cooling: Took ~10 minutes using copper coil wort chiller to cool down to 68 F.

Wort:

SG: 1.07
Yield: 6 0

fermenter. Retook color is now correct with addition o
Added yeast and sealed fermenter. Set up blow off valve.

OG:
Yield: 5.0 gal (Did not get down close to trub do to not having a filtration system yet and this batch is being bottle conditioned)

Let sit for 7 days in primary fermenter. Tranferred to secondary for 7 days
FG: 1.018

Attenuation was 76%. I Target FG was 1.011 with 75% attenuation. May have let it attenuate a little longer to reach FG target, but time necessitated bottling sooner.

Bottling: added 5 oz (by weight) table sugar to 12 fl oz purified water. Heated mixture until dissolved. Let mixture cool to room temperature and then siphoned fermented beer into mixture. Siphoned mixture into 12 fl oz sterilized bottles and capped.

Yield: 53 (12 fl oz bottles)

Store 3 weeks and enjoy! Yum yum!

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  • Last Updated: 2021-11-20 17:23 UTC