Thanksgiving brown ale - Beer Recipe - Brewer's Friend

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Thanksgiving brown ale

239 calories 24.6 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: 1.055 (recipe based estimate)
Efficiency: 77% (brew house)
Source: AZ IPA - HomebrewTalk.com
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Tuesday November 6th 2018
1.072
1.018
7.0%
32.4
22.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 72%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 12%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4%
8 oz Brown Sugar8 oz Brown Sugar 45 15 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 16.32 28.6%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 30 min 11.15 28.6%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 Aroma 5 min 4.88 42.9%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Pecans Flavor Bottling 0 min.
8 oz Cranberry Flavor Bottling 0 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:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added 2 tbsp Ph stabilizer
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Sparge -- 156 °F 75 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 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.84 g | 15.4 qt) 3.71 14.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.21 32.9
Equipment Profile Used: System Default
 
Notes

Experimenting with a new technique for me. Going to puree pecans soak them in Bourbon and add the extract to my bottling bucket. Working on plan for cranberries but we'll use a similar method to hopefully reduce the risks associated with using a secondary. Looking for a powerful pecan and cranberry flavor in May add a spice for balance. Will take half the batch pre boil and sour with good belly but maintain the rest of the steps. The exception being that to the normal half I will put 1/4 teaspoon coriander and a light quarter crank of fresh ground pepper to the Wort before boiling. Considering using a Belgian yeast to complement.

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  • Last Updated: 2018-11-09 00:50 UTC