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brown ale

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Trevor Luchyk
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Thursday March 28th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Canadian - Pale 2-Row6 lb Pale 2-Row 36 1.75 51.8%
2.20 lb Munich2.2 lb Munich 38 6 19%
1 lb American - Victory1 lb Victory 34 28 8.6%
8 oz Crisp Malting - Pale Chocolate8 oz Pale Chocolate 32.7 220 4.3%
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 8.6%
12 oz Briess - Caramel Munich 60L12 oz Caramel Munich 60L 35.4 60 6.5%
2 oz German - Carafa II2 oz Carafa II 32 425 1.1%
11.57 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil at 207 °F 30 min 12.97 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil at 207 °F 15 min 7.54 33.3%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil at 207 °F 1 min 1.14 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp irish moss Fining Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.84 psi       Temp: 40 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal strike temp of 175 f Infusion -- 150 °F 70 min
4 gal use 190 f to raise temp Batch 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 4.34 17.4  
Mash volume with grains 5.27 21.1  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 4.72 g | 18.9 qt) 4.86 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 7.5 30  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.5 22  
Total: 9.2 36.8
Equipment Profile Used: System Default
"brown ale" British Brown Ale beer recipe by Trevor Luchyk. All Grain, ABV 5.36%, IBU 21.64, SRM 21.83, Fermentables: (Pale 2-Row, Munich, Victory, Pale Chocolate, Caramel / Crystal 15L, Caramel Munich 60L, Carafa II) Hops: (Willamette, Northern Brewer) Other: (irish moss, Beer Nutrient)
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  • Last Updated: 2020-10-17 20:24 UTC