Brown Sugga Clone - Beer Recipe - Brewer's Friend

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Brown Sugga Clone

337 calories 38.8 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 337 calories (Per 12oz)
Carbs: 38.8 g (Per 12oz)
Created: Friday December 21st 2018
1.100
1.031
9.1%
32.6
16.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 54.3%
3.50 lb American - White Wheat3.5 lb White Wheat 40 2.8 19%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 5.4%
1 lb Briess - Bonlander Munich1 lb Bonlander Munich 36 10 5.4%
0.20 lb American - Caramel / Crystal 120L0.2 lb Caramel / Crystal 120L 33 120 1.1%
0.20 lb United Kingdom - Crystal 140L0.2 lb Crystal 140L 33 140 1.1%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 2.7%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 10.9%
18.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.8 Boil 60 min 13.44 25%
1 oz Centennial1 oz Centennial Hops Pellet 7.8 Boil 40 min 19.17 25%
1 oz Centennial1 oz Centennial Hops Pellet 7.8 Dry Hop 4 days 25%
1 oz Cascade1 oz Cascade Hops Pellet 8.3 Dry Hop 4 days 25%
4 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
$ 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
6.5 qt Infusion -- 152 °F 60 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 5.96 23.9  
Mash volume with grains 7.23 28.9  
Grain absorption losses -1.99 -8  
Remaining sparge water volume (equipment estimates 3.16 g | 12.6 qt) 3.58 14.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.19 0.8  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.54 38.2
Equipment Profile Used: System Default
 
Notes

RoboBrew
Mash in at 152 for 60 min
Raise temp to 170 and hold at 20 min

Mash out.

Use Dry malt and dark brown sugar in last 15 min of boil.

Cool to 72 before pitching yeast.

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  • Public: Yup, Shared
  • Last Updated: 2018-12-21 23:39 UTC