2020 - 1/19/20 - Northern English Brown - Whitbread 1099 - Beer Recipe - Brewer's Friend

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2020 - 1/19/20 - Northern English Brown - Whitbread 1099

175 calories 19.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 12.1 °P (recipe based estimate)
Post Boil Gravity: 13.0 °P (recipe based estimate)
Efficiency: 71% (brew house)
Source: Dr. Sherlock
Calories: 175 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
Created: Wednesday January 15th 2020
13.0 °P
3.9 °P
4.9%
20.2
15.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 74%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 8.2%
2 lb German - Melanoidin2 lb Melanoidin 37 25 8.2%
11 oz United Kingdom - Pale Chocolate11 oz Pale Chocolate 33 207 2.8%
11 oz American - Vienna11 oz Vienna 35 4 2.8%
0.96 lb German - Munich Dark0.96 lb Munich Dark 37 15.5 3.9%
24.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 11 Boil 75 min 9.22 14.3%
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 8.9 Boil 30 min 10.97 28.6%
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 8.9 Boil 0 min 28.6%
1 oz Challenger1 oz Challenger Hops Pellet 6.8 Boil 0 min 28.6%
3.50 oz / $ 0.00
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 444 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Arvada Colorado Water - 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Total mash water needed 9.55 38.2
Strike water volume at mash thickness of 1.5 qt/lb 6.56 26.3
Remaining sparge water volume 2.99 12
Grain absorption losses -2.19 -8.8
Mash Lauter Tun dead space -0.25 -1
Amount going into kettle 7.11 28.5
Boil off losses -1 -4
Hops absorption losses -0.11 -0.5
Amount going into fermentor 6 24
Total: 9.55 38.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.63 gal (54.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.63 gal (6.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.13 36.5  
Mash volume with grains 11.07 44.3  
Grain absorption losses -3.04 -12.2  
Remaining sparge water volume (equipment estimates 7.8 g | 31.2 qt) 7.17 28.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.63 g | 54.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.29 65.2
Equipment Profile Used: System Default
 
Notes

Added 1.75 grs of burton salts; gipsum and papain

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  • Last Updated: 2020-01-20 03:27 UTC