Nutty Buddy Brown Ale
191 calories
18.7 g
355 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
40 g |
Columbus40 g Columbus Hops |
|
Pellet |
15 |
First Wort
|
80 min |
23.73 |
44.4% |
30 g |
East Kent Goldings30 g East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
20 min |
3.59 |
33.3% |
20 g |
Fuggles20 g Fuggles Hops |
|
Pellet |
4.5 |
Boil
|
5 min |
0.71 |
22.2% |
90 g
/ $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
2 each |
Whirlfloc
|
|
Fining |
Boil |
50 min. |
1 tbsp |
Calcium Chloride
|
|
Water Agt |
Boil |
0 min. |
0.50 tbsp |
Gypsum
|
|
Water Agt |
Boil |
0 min. |
100 g |
Bourbon Soaked Hazelnuts
|
|
Flavor |
Secondary |
0 min. |
Target Water Profile
London (Porter, dark ales)
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
41 L |
Strike Water |
Sparge |
-- |
67 °C |
60 min |
40 L |
|
Sparge |
-- |
77 °C |
15 min |
Starting Mash Thickness:
2.5 L/kg
|
Quick Water Requirements
Water |
Liters |
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 70.15 L. Suggest reducing initial water volume to 45.4 L and adding 24.75 L sparge/top-off.
|
|
WARNING: Mash tun capacity exceeded. Volume required: 51 L. Suggest reducing strike water volume to 34.75 L and adding 5.6 L sparge/top-off.
|
40.4 |
Strike water volume at mash thickness of 2.5 L/kg
|
40.4 |
Mash volume with grains
|
51 |
Grain absorption losses
|
-16.1 |
Remaining sparge water volume (equipment estimates 46.8 L)
|
50.7 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 70.2 L)
|
74 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.5 |
Post boil Volume
|
64 |
Going into fermentor
|
64 |
Total:
|
91
|
Equipment Profile Used: |
System Default |
"Nutty Buddy Brown Ale" American Brown Ale beer recipe by Willis Gilles. All Grain, ABV 5.94%, IBU 28.03, SRM 24, Fermentables: (Maris Otter Pale, Honey Malt, Carafa II, Wheat, Chocolate, Pale 2-Row) Hops: (Columbus, East Kent Goldings, Fuggles) Other: (Whirlfloc, Calcium Chloride, Gypsum, Bourbon Soaked Hazelnuts)
Last Updated and Sharing
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- Last Updated: 2018-09-30 00:45 UTC