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111520

Method: BIAB
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.22 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: CHB
Hop Utilization: 99%
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)

Created: Sunday May 31st 2020

Original Gravity:

1.043

Final Gravity:

1.008

ABV (standard):

4.5%

IBU (tinseth):

24.6

SRM (morey):

20.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	United Kingdom - Maris Otter Pale5 lb Maris Otter Pale	38	3.75	53.5%
1.50 lb	Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark)	37	10	16.1%
1 lb	Belgian - Biscuit1 lb Biscuit	35	23	10.7%
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	34	40	10.7%
0.50 lb	US - Pale 2-Row0.5 lb Pale 2-Row	37	1.8	5.4%
3 oz	Weyermann - Chocolate Wheat3 oz Chocolate Wheat	34.8	415	2%
2.50 oz	American - Chocolate2.5 oz Chocolate	29	350	1.7%
9.34 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Fuggles (4.5 AA)1 oz Fuggles (4.5 AA) Hops	Pellet	4.5	Boil	90 min	19.57	50%
1 oz	East Kent Goldings (5 AA)1 oz East Kent Goldings (5 AA) Hops	Pellet	4.6	Boil	7 min	5.02	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Fuggles (4.5 AA) (Pellet)	19.57	50%
1 oz	East Kent Goldings (5 AA) (Pellet)	5.02	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.4 gal	BIAB	Infusion	153 °F	153 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
0.40 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
11.50 g	Chalk	Water Agt	Mash	1 hr.
1.65 g	Epsom Salt	Water Agt	Mash	1 hr.
1.30 g	Gypsum	Water Agt	Mash	1 hr.
7 ml	Lactic acid	Water Agt	Mash	1 hr.
1.78 g	Salt	Water Agt	Mash	1 hr.
0.50 tsp	Diammonium Phosphate (DAP)	Water Agt	Boil	10 min.
4 oz	Maltodextrin	Water Agt	Boil	10 min.
2 each	Whirlfloc	Fining	Boil	10 min.
1 tsp	Ascorbic Acid	Water Agt	Kegging	10 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 75 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.08 psi Temp: 38 °F CO₂ Level: 2.58 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Had to dump, not sure about the flavor. Will rebrew without 2-row

Last Updated and Sharing

244

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Brews

Public: Yup, Shared
Last Updated: 2020-12-20 20:52 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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