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Brown

211 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65.5% (brew house)
Hop Utilization: 98%
Calories: 211 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Friday September 27th 2019
1.064
1.013
6.6%
33.2
23.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20.50 lb American - Pale Ale20.5 lb Pale Ale 37 3.5 76.2%
4 lb American - CaraBrown4 lb CaraBrown 34 55 14.9%
1.25 lb American - Caramel / Crystal 80L1.25 lb Caramel / Crystal 80L 33 80 4.6%
0.40 lb American - Dark Chocolate0.4 lb Dark Chocolate 29 420 1.5%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 2.8%
26.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 60 min 11.75 24.2%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 30 min 9.03 24.2%
2.13 oz Cascade2.13 oz Cascade Hops Leaf/Whole 7 Boil 15 min 12.42 51.6%
4.13 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.34 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.63 g Table Salt Water Agt Mash 1 hr.
1.77 g Epsom Salt Water Agt Mash 1 hr.
1.91 g Gypsum Water Agt Mash 1 hr.
0.34 g Calcium Chloride (anhydrous) Water Agt Boil 1 hr.
1.63 g Table Salt Water Agt Boil 1 hr.
1.77 g Epsom Salt Water Agt Boil 1 hr.
1.91 g Gypsum Water Agt Boil 1 hr.
2 tsp Irish Moss Water Agt Boil 15 min.
10 tsp Yeast Nutrients Water Agt Boil 15 min.
1.50 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Add Lactic Acid to bring mash to PH of 5.2 then add the stabilizer
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.25 gal Infusion -- 150 °F 60 min
7.5 gal Boil volume - first runnings = sparge volume Batch Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 8.07 32.3  
Mash volume with grains 10.22 40.9  
Grain absorption losses -3.36 -13.5  
Remaining sparge water volume (equipment estimates 7.2 g | 28.8 qt) 8.04 32.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.65 g | 46.6 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.5 42  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.5 g | 42 qt) 10 40  
Total: 16.11 64.5
Equipment Profile Used: System Default
"Brown" Northern English Brown beer recipe by Fleeulrich. All Grain, ABV 6.62%, IBU 33.21, SRM 23.63, Fermentables: (Pale Ale, CaraBrown, Caramel / Crystal 80L, Dark Chocolate, Carapils (Dextrine Malt)) Hops: (Cascade) Other: (Calcium Chloride (anhydrous), Table Salt, Epsom Salt, Gypsum, Irish Moss, Yeast Nutrients , 5.2 pH Stabilizer)
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  • Last Updated: 2019-09-30 05:22 UTC