19C Bishop's Brown - Beer Recipe - Brewer's Friend

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19C Bishop's Brown

206 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Fathers Brewing
Calories: 206 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday February 11th 2018
1.063
1.011
6.7%
31.6
24.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb Crisp Maris Otter21 lb Crisp Maris Otter 37.5 1.7 84%
2 lb American - CaraBrown2 lb CaraBrown 34 55 8%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 4%
1 lb American - Dark Chocolate1 lb Dark Chocolate 29 420 4%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16.2 Boil 60 min 27.51 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.8 Boil 15 min 4.04 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.8 Dry Hop 2 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp CaCl Water Agt Mash 45 min.
1 each Camden Water Agt Mash 45 min.
2 tsp Irish Moss Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Gelatin Finings Fining Secondary 3 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 643 B cells required
WLP001 Cali Ale
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 643 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Cleveland, Ohio
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 9 11 90 44 90
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.25 gal Alpha rest Infusion -- 151 °F 40 min
8.75 gal Mash out Infusion -- 168 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 8.13 32.5  
Mash volume with grains 10.13 40.5  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 7.83 g | 31.3 qt) 8.5 34  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 13.25 53  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.63 66.5
Equipment Profile Used: System Default
 
Notes

Dark Chocolate malt added at Sparge
300 B WLP001 Cali Ale Yeast (Starter)
300 B WLP004 Irish Ale (Cake)
1 oz Willamette dry hop to one 6.5-gallon fermenter
1 oz Amarillo dry hop to one 6.5-gallon fermenter
Bad Tom Smith receives 4 bottles WLP001 with Willamette DH for judging

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  • Last Updated: 2018-03-27 15:14 UTC