Lug Nut Brown - Beer Recipe - Brewer's Friend

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Lug Nut Brown

172 calories 18.5 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: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Saturday November 30th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Crisp Malting - Finest Maris Otter6 lb Finest Maris Otter 38 3 52.2%
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 26.1%
1 lb Crisp Malting - Brown Malt1 lb Brown Malt 32.7 65 8.7%
1 lb Crisp Malting - Crystal Dark - 77L1 lb Crystal Dark - 77L 33.1 77 8.7%
0.50 lb Briess - Caramel Malt - 120L0.5 lb Caramel Malt - 120L 34.5 120 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 26.34 85.7%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 10 min 1.59 14.3%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Brewers Clarex Other Whirlpool 0 min.
15 g Gypsum Water Agt Mash 0 min.
10 g Epsom Salt Water Agt Mash 0 min.
13 g Baking Soda Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
4 gal Strike 152 °F 152 °F --
4 gal Sparge 172 °F 172 °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 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.44 g | 17.8 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

For brew #2, moved brown & dark malts from 0.5 to 1.0.

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  • Last Updated: 2021-10-08 18:54 UTC