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

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

Original Gravity:

13.0 °P

Final Gravity:

3.9 °P

ABV (standard):

4.9%

IBU (tinseth):

20.2

SRM (morey):

15.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Nugget (Pellet)	9.22	14.3%
2 oz	Brewer's Gold (Pellet)	10.97	57.2%
1 oz	Challenger (Pellet)		28.6%
3.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	153 °F	90 min
Starting Mash Thickness: 1.5 qt/lb

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

Notes

Added 1.75 grs of burton salts; gipsum and papain

Last Updated and Sharing

395

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Brews

Public: Yup, Shared
Last Updated: 2020-01-20 03:27 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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