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Down Town Chuck Brown (American Brown)

Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.84 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Saturday July 17th 2021

Book Holders

by Gbug

OG: 1.062 FG: 1.015 ABV: 6.2% IBU: 30

Original Gravity:

1.053

Final Gravity:

1.013

ABV (standard):

5.3%

IBU (tinseth):

26.4

SRM (morey):

28.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 lb	Mecca Grade - Lamonta (American Pale)5.5 lb Lamonta (American Pale)	37	3	50.3%
6.50 oz	German - Vienna6.5 oz Vienna	37	4	3.7%
4.25 oz	Mecca Grade - Opal 224.25 oz Opal 22	35.6	22	2.4%
3 lb	Mecca Grade - Metolius [Munich Style]3 lb Metolius [Munich Style]	35	8.7	27.4%
16 oz	Crisp Malting - Pale Chocolate16 oz Pale Chocolate	32.7	220	9.1%
4 oz	United Kingdom - Chocolate4 oz United Kingdom - Chocolate	34	425	2.3%
8.25 oz	Briess - Special Roast8.25 oz Special Roast	33	40	4.7%
175 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6 g	Bravo6 g Bravo Hops	Pellet	23	Boil at 211 °F	60 min	17.92	30%
14 g	Citiva14 g Citiva Hops	Pellet	9.4	Boil at 211 °F	15 min	8.48	70%
20 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6 g	Bravo (Pellet) 6 g Bravo (Pellet) Hops	17.92	30%
14 g	Citiva (Pellet) 14 g Citiva (Pellet) Hops	8.48	70%
20 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 gal		Strike	164 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc tablet	Water Agt	Boil	15 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
7 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - British Ale 1098

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-High
Optimum Temp:	64 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 205 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 6 oz Temp: 72 °F CO₂ Level: 2.52 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Open to suggestions:
Mash Chemistry and Brewing Water Calculator

Notes

Pantry Brew:
Ingredients on hand decided style. Between bulk buys and getting Lucky a KCBM raffles, I had quality ingredients. The goal is a balanced brown featuring the Crisp Pale Chocolate malt. Bravo for bittering and Citiva at 15 minutes (again, what I had on hand). I don't want that dry hop or late addition hop forward taste in this beer. I want the Citiva to add a little dept and complexity to the meat of this dish. If the meat is perfect it will show off the Pale chocolate malt through out a dry enough finish (no cloying taste allowed) and allow the late addition hop to only enhance the butchers cut. That's the plan. We'll see.

Last Updated and Sharing

349

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Brews

Public: Yup, Shared
Last Updated: 2021-07-17 06:07 UTC

System Default

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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