Salted Caramel Brown Ale - Beer Recipe - Brewer's Friend

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Salted Caramel Brown Ale

249 calories 27.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 249 calories (Per 330ml)
Carbs: 27.6 g (Per 330ml)
Created: Tuesday November 20th 2018
1.080
1.023
7.5%
17.1
33.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pale 2-Row5 kg Pale 2-Row 38 2.5 71.9%
1 kg United Kingdom - Cara Malt1 kg Cara Malt 35 17.5 14.4%
300 g Flaked Oats300 g Flaked Oats 33 2.2 4.3%
400 g United Kingdom - Chocolate400 g Chocolate 34 425 5.8%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.6%
6,950 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Willamette20 g Willamette Hops Leaf/Whole 4.5 Boil 20 min 6.74 40%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Boil 5 min 10.34 60%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp yeast nutrient Other Primary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 67 °C 60 min
12 L Sparge -- 85 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.1
Mash volume with grains 24.5
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 11.3 L) 12.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 25
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18
Going into fermentor 18
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Salt added to tasted. Once priming sugar (caramel) added, 500ml of beer taken and salted added 0.5g at a time.
Possible yeast infection from stirring with an unsanitised spoon (DAMN YOU NOAH)

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  • Public: Yup, Shared
  • Last Updated: 2018-11-20 19:18 UTC