Feels Like Fall Brown Ale - Beer Recipe - Brewer's Friend

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Feels Like Fall Brown Ale

241 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brent L
Calories: 241 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Thursday October 11th 2018
1.073
1.016
7.4%
32.0
33.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 64.9%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 14.4%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.2%
1 lb American - Chocolate1 lb Chocolate 29 350 7.2%
14 oz Brown Sugar14 oz Brown Sugar 45 15 6.3%
13.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 16.23 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 12.48 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Aroma 5 min 3.24 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Vanilla bean Flavor Secondary 7 days
5 each Cinnamon sticks Flavor Secondary 7 days
4 lb Fiji apples Flavor Secondary 7 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4oz       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Clearwater FL
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike @ 166 Temperature -- 154 °F 90 min
4 gal Batch Sparge (2x/10 min) Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.55 g | 14.2 qt) 3.43 13.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.31 33.2
Equipment Profile Used: System Default
 
Notes

OG -1.072
FG - 1.010
= 8.1 %

1.5qt/lb = 5 gallons mash water
Strike temp 166 / Mash Temp 155
Mash for 90 / Stir every 15 min (w/drill)
Net Wort Pre Sparge = 3.25 gal
Wort Pre-Sparge SG - 1.079

Prepared 5.0 gal Sparge Water @ 170F
2 gal Batch Sparge @ 10 minutes each (x2)
ONLY USED 4 GAL
Wort Post Sparge SG - 1.046

PRE BOIL Volume - 7 gal

Boil for 60 minutes
SCHEDULE OF ADDITIONS
@ 75 - 1oz Willamette
NOTE: @45 - Mid Boil SG - ERROR
@45 - 1oz Willamette
@15 - Wort Chiller
@15 - 1 tsp Irish Moss
@10 - 1tsp Wyeast Nutrient
@5 - 1oz Willamette

Hot Take - 1.065 @ 114 / ADJ 1.071

Net gal TOTAL USABLE WORT
Pitched 1 pack per 2.75 gal of Wyeast 1056

.5oz French (MED) Oak Chips - 4oz Capt Morgan Apple Spiced Rum

Primary on 10/11/18
Secondary on 10/28/18

Secondary Additions:
4lbs cored and chopped Fiji apples
5 cinnamon sticks crunched
1 Madagascar vanilla bean
**Added 2tbsp rum/oak liquid on 11/1/18

Last Updated and Sharing
 
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  • Last Updated: 2018-11-12 04:24 UTC