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1 Gal Crisp Brown Ale

Method: All Grain
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.95 gallons
Post Boil Size: 1.38 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)

Created: Monday November 20th 2023

Original Gravity:

1.053

Final Gravity:

1.014

ABV (alternate):

5.3%

IBU (tinseth):

25.7

SRM (morey):

18.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.13 lb	United Kingdom - Maris Otter Pale2.13 lb Maris Otter Pale	38	3.75	85%
0.08 lb	United Kingdom - Extra Dark Crystal 160L0.08 lb Extra Dark Crystal 160L	33	160	3%
0.16 lb	Brown Malt0.16 lb Brown Malt	34	90.36	6%
0.06 lb	United Kingdom - Pale Chocolate0.06 lb Pale Chocolate	33	207	2%
0.10 lb	Crisp Malting - Pale Wheat Malt0.1 lb Pale Wheat Malt	38.7	2	4%
2.53 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3.50 g	First Gold3.5 g First Gold Hops	Pellet	7.5	Boil	60 min	12.9	37.2%
2.50 g	Pilgrim2.5 g Pilgrim Hops	Pellet	11	Boil	30 min	10.39	26.6%
2.20 g	East Kent Goldings2.2 g East Kent Goldings Hops	Pellet	5	Hop Stand	0 min	1.16	23.4%
1.20 g	Phoenix1.2 g Phoenix Hops	Pellet	10	Hop Stand	0 min	1.27	12.8%
9.40 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3.50 g	First Gold (Pellet) 3.5 g First Gold (Pellet) Hops	12.9	37.2%
2.50 g	Pilgrim (Pellet) 2.5 g Pilgrim (Pellet) Hops	10.39	26.6%
2.20 g	East Kent Goldings (Pellet) 2.2 g East Kent Goldings (Pellet) Hops	1.16	23.4%
1.20 g	Phoenix (Pellet) 1.2 g Phoenix (Pellet) Hops	1.27	12.8%
9.40 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
0.825 gal		Strike	--	149 °F	60 min
	Mash-out	Temperature	149 °F	170 °F	10 min
1.375 gal		Fly Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.25 each	Whirlfloc	Fining	Boil	10 min.
2 g	Yeast Nutrient	Other	Mash	0 min.
4 each	Roasted Chestnuts	Other	Boil	1 hr.
0.30 g	Chalk	Water Agt	Mash	1 hr.
0.50 g	Epsom Salt	Water Agt	Mash	1 hr.
0.70 g	Gypsum	Water Agt	Mash	1 hr.
1.80 g	Salt	Water Agt	Mash	1 hr.
2.80 g	Baking Soda	Water Agt	Mash	1 hr.
0.57 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Danstar - Windsor Ale Yeast

Amount:	0.25 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	64 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 22 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

London-Wells - Brungard

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
20	5	175	125	65	260
Mash Chemistry and Brewing Water Calculator

Notes

Roast chestnuts: Preheat oven to 400° F. Cut a small cross-hatch into each chestnut shell. Roast on a baking sheet 20 minutes or until shells peel back. Remove from the oven and cover, cool for 10 minutes. Peel the shells. Chop before adding to boil at 60 mins.

Last Updated and Sharing

176

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Brews

Public: Yup, Shared
Last Updated: 2023-11-20 02:34 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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