Brown Coat Ale - Beer Recipe - Brewer's Friend

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Brown Coat Ale

199 calories 21.3 g 12 oz
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Beer Stats
Method: Extract
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.198 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: jardal
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday December 20th 2019
1.060
1.016
5.8%
18.0
19.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Dry Malt Extract - Amber3.3 lb Dry Malt Extract - Amber 42 10 45.9%
3.30 lb Dry Malt Extract - Dark3.3 lb Dry Malt Extract - Dark 44 30 45.9%
6.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.34 lb American - Caramel / Crystal 80L0.34 lb Caramel / Crystal 80L 33 80 4.7%
0.13 lb Belgian - Special B0.125 lb Special B 34 115 1.7%
0.13 lb Briess - Organic Chocolate Malt0.125 lb Organic Chocolate Malt 33.6 350 1.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 17.1 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 2 min 0.93 50%
2 oz / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °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
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping 155 °F 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.64 g | 10.6 qt) 2.57 10.3  
Mash volume with grains (equipment estimates 2.64 g | 10.6 qt) 2.61 10.5  
Grain absorption losses (steeping) -0.07 -0.3  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 3.08 g | 12.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 1.5 6  
Top off amount 3.5 14  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.07 24.3
Equipment Profile Used: System Default
 
Notes

Brewing instructions:

  1. If your grains aren't milled, mill them or place gains in muslin bag and then put muslin bag in a gallon ziploc bag. Crush grains with a rolling pin.

  2. Steep grains in the muslin bag at 155° F for 30 min. The amount of water you should use is less than boil as you'll be adding extract which will increase the volume. For example, my stove top kettle holds 5 gallons, but can boil 4 gallons without too much issue. So I steep in 3 gallons of water.

  3. Remove grain from water and discard grains.

  4. Add extract to steeped water, stirring while adding. You should add more water at this point if your kettle can safely boil more. You'll need to add less when placing in the fermentation chamber.

  5. Bring mixture to a boil.

  6. Once boil begins, add the cascade hops. Watch for boil overs, you'll likely need to reduce heat. Continue boiling for 60 minutes. This is the 60 minute hop addition.

  7. Two minutes before your 60 minute boil is complete, add the Fuggle hops. This is the 2 minute hop addition.

  8. Allow the wort to cool to 70° - 80°. You can accelerate this with a sanitized wort chiller.

  9. Add wort to your sanitized fermentation chamber, usually a food safe bucket, a carboy, or something even nicer. You can pass it through a sanitized mesh strainer to remove some hop material. I also suggest pouring between the fermentation chamber and the kettle a few times to oxygenate and help cool the wort more.

  10. If not at your batch size, add pre-boiled water (or distilled water with the opening sanitized) to top off your batch size in the fermentation chamber. It's a good idea to use a hydrometer measure the wort's gravity while doing this. Better to have perfect gravity and not as much liquid than low gravity and too much liquid.

  11. Measure and note your wort's gravity with a hydrometer. This is your original gravity (OG). The higher it is the more sugars you extracted. This is generally considered a good thing, but don't worry if your OG isn't as high because you'll just have a lower abv beer, but still tasty, beer.

  12. Pitch your yeast, seal the fermentation chamber, and use whatever blowoff device your chamber requires. Store at the yeast's preferred fermentation temperature (60 - 72 °F for this recipe).

  13. After 1 to 2 weeks fermentation will be done. You can check this by measuring gravity throughout the fermentation, but it is generally unnecessary.

  14. You are now ready to bottle or keg as you see fit. Measure your gravity one last time, this is your FG and, with your OG, can be used to calculate your abv.
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  • Last Updated: 2019-12-22 01:38 UTC