A Waterloo brown ale - Beer Recipe - Brewer's Friend

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A Waterloo brown ale

254 calories 27.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 254 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created: Monday November 25th 2019
1.076
1.021
7.2%
54.7
32.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 41.9%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 25.1%
0.25 lb German - CaraFoam0.25 lb CaraFoam 37 1.8 2.1%
6 oz American - Chocolate6 oz Chocolate 29 350 3.1%
5 oz American - Roasted Barley5 oz Roasted Barley 33 300 2.6%
8 oz United Kingdom - Brown8 oz Brown 32 65 4.2%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8.4%
1 lb Briess - Aromatic Munich Malt 20L1 lb Aromatic Munich Malt 20L 35.4 20 8.4%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 4.2%
11.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 22.68 28.6%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 30 min 13.94 28.6%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 7.4 28.6%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 10 min 10.69 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
2 g cal chlo
1 gyp
pinch of salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 152 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.48 17.9  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.49 -6  
Remaining sparge water volume (equipment estimates 2.9 g | 11.6 qt) 2.77 11.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.63 g | 22.5 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 4 g | 16 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 4 16  
Total: 7.24 29
Equipment Profile Used: System Default
"A Waterloo brown ale" American Amber Ale beer recipe by Lupulus_Luke. All Grain, ABV 7.2%, IBU 54.72, SRM 32.88, Fermentables: (Maris Otter Pale, Pale 2-Row, CaraFoam, Chocolate, Roasted Barley, Brown, Caramel / Crystal 60L, Aromatic Munich Malt 20L, Flaked Oats) Hops: (East Kent Goldings, Liberty, Willamette, Chinook) Other: (Calcium Chloride (dihydrate), Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2019-12-09 03:03 UTC