The Shire Brown Ale - Beer Recipe - Brewer's Friend

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The Shire Brown Ale

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 82% (brew house)
Source: AHA
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Tuesday June 25th 2019
1.051
1.012
5.2%
20.7
18.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.88 lb United Kingdom - Maris Otter Pale6.875 lb Maris Otter Pale 38 3.75 49.3%
2.88 lb German - Vienna2.875 lb Vienna 37 4 20.6%
1.13 lb Flaked Oats1.125 lb Flaked Oats 33 2.2 8.1%
1.13 lb American - Caramel / Crystal 40L1.125 lb Caramel / Crystal 40L 34 40 8.1%
0.38 lb German - Chocolate Wheat0.375 lb Chocolate Wheat 31 413 2.7%
0.38 lb New Zealand - Biscuit Malt0.375 lb Biscuit Malt 35 30.46 2.7%
0.31 lb United Kingdom - Pale Chocolate0.3125 lb Pale Chocolate 33 207 2.2%
0.88 lb German - Acidulated Malt0.875 lb Acidulated Malt 27 3.4 6.3%
13.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Northern Brewer0.6 oz Northern Brewer Hops Pellet 8.2 Boil 60 min 12.41 31.6%
0.70 oz East Kent Goldings0.7 oz East Kent Goldings Hops Pellet 4.7 Boil 60 min 8.3 36.8%
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 5.7 Boil 0 min 31.6%
1.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
16 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.64 psi       Temp: 33 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
↓ Gypsum:
3
Ca+2 SO4• 2H2O ~0.8 tsp
↓ Epsom Salt:
2
Mg+2 SO4• 7H2O ~0.4 tsp
↓ Canning/Other Salt:
4
NaCl ~0.6 tsp
↓ Calcium Chloride:
1
Ca+2 Cl2• 2H2O ~0.2 tsp
↓ Magnesium Chloride:
1
Mg+2 Cl2• 6H2O ~0.2 tsp
↑ Chalk:
16
Ca+2 CO3 ~4.2 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike temp 163 Infusion -- 149 °F 60 min
2.5 gal Mash out boiling water Temperature -- 165 °F 10 min
2.3 gal 1st batch sparge Sparge -- 170 °F 10 min
2.3 gal 2nd sparge Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.63 18.5  
Mash volume with grains 5.75 23  
Grain absorption losses -1.74 -7  
Remaining sparge water volume (equipment estimates 6.93 g | 27.7 qt) 6.86 27.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.57 g | 38.3 qt) 9.5 38  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 8 32  
Going into fermentor 8 32  
Total: 11.49 46
Equipment Profile Used: System Default
"The Shire Brown Ale" Northern English Brown beer recipe by AHA. All Grain, ABV 5.15%, IBU 20.71, SRM 18.68, Fermentables: (Maris Otter Pale, Vienna, Flaked Oats, Caramel / Crystal 40L, Chocolate Wheat, Biscuit Malt, Pale Chocolate, Acidulated Malt) Hops: (Northern Brewer, East Kent Goldings) Other: (Whirlfloc, Beer Nutrient, Chalk, Calcium Chloride, Epsom Salt, Gypsum, Table Salt, Magnesium Chloride)
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  • Last Updated: 2019-07-04 03:22 UTC