Autumn Leaves - Beer Recipe - Brewer's Friend

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Autumn Leaves

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Erik
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Tuesday April 10th 2018
1.053
1.013
5.2%
29.5
21.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.80 kg United Kingdom - Maris Otter Pale0.8 kg Maris Otter Pale 38 3.75 69.6%
0.10 kg German - CaraHell0.1 kg CaraHell 34 11 8.7%
0.10 kg Finland - Crystal Malt 1000.1 kg Crystal Malt 100 35 38 8.7%
0.05 kg United Kingdom - Chocolate0.05 kg Chocolate 34 425 4.3%
0.10 kg Rolled Oats0.1 kg Rolled Oats 33 2.2 8.7%
1.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Bramling Cross5 g Bramling Cross Hops Pellet 6.5 Boil 60 min 19.2 10%
10 g Bramling Cross10 g Bramling Cross Hops Pellet 6.5 Boil 7 min 10.31 20%
15 g Bramling Cross15 g Bramling Cross Hops Pellet 6.5 Dry Hop 7 days 30%
20 g Bramling Cross20 g Bramling Cross Hops Pellet 6.5 Dry Hop 11 days 40%
50 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 4.2
Mash volume with grains 5
Grain absorption losses -1.2
Remaining sparge water volume (equipment estimates 8.6 L) 5.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.8 L) 8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Going into fermentor 5
Total: 10.1  
Equipment Profile Used: System Default
 
Notes

Mash at 68 or 69 degrees. Rack over to carboy for primary fermentation for 7 days. After 7 days has passed transfer over to secondary and let it sit there for about 10 days. Acceptable Mash pH 5.4-5.7.

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  • Public: Yup, Shared
  • Last Updated: 2018-09-17 16:17 UTC