Southern Brown - Beer Recipe - Brewer's Friend

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Southern Brown

173 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Tuesday February 11th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 76.2%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.8%
0.50 lb American - Caramel / Crystal 75L0.5 lb Caramel / Crystal 75L 33 75 4.8%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.8%
8 oz American - Roasted Barley8 oz Roasted Barley - (late boil kettle addition) 33 300 4.8%
0.50 lb Finland - Cookie Malt0.5 lb Cookie Malt 37 19 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sasquatch0.5 oz Sasquatch Hops Pellet 6.6 Boil 60 min 11.83 16.7%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 5.5 Dry Hop 14 days 33.3%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 60 min 8.06 16.7%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 4 16.7%
0.50 oz sasquash0.5 oz sasquash Hops Pellet 6.6 Boil 15 min 0.03 16.7%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Lab city
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Flaked Oats (toasted at 350F until golden colored), turn the flaked oats as needed to ensure even toasting. Then store the oats in a bag for 2-3 weeks.

You need to mash at relatively high infusion mash temperatures (around 154–155 °F/67.8–68.3 °C) to ensure the required residual sweetness. This is particularly essential if you want to go the authentic route and roast barley is your only roasted malt.

1 tsp. per 5 gallons (19 L) of calcium carbonate to your mash if you have very soft water

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  • Last Updated: 2020-02-13 00:59 UTC