Recipe: Big Brown
Style: 11C. Northern English Brown
| Target Volume [ltr (gal)]: 33.00 (8.72) |
Alcohol By Volume: 4.89% |
| Estimated Original Gravity[SG]: | 1.051 |
Estimated Final Gravity[SG]: | 1.015 |
| Estimated Attenuation: | 71.25% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 19.00 |
Colour [SRM(EBC)]: 32.41 (63.84) |
| Balance: 0.714 |
BU:GU ratio: 0.371 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Protien |
infusion |
53.00 (127.40) |
5 |
| Sacchrification |
direct |
65.00 (149.00) |
90 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Barley Flaked (Bairds) |
1.003 |
5.07% |
423.00 (0.93) |
5.67% |
| Brown Malt |
1.000 |
0.60% |
50.00 (0.11) |
0.67% |
| Chocolate Malt (UK) |
1.003 |
5.35% |
423.00 (0.93) |
5.67% |
| Crystal Malt Medium (Bairds) |
1.002 |
3.78% |
303.00 (0.67) |
4.06% |
| Crystal Malt Pale (Bairds) |
1.004 |
7.33% |
564.00 (1.24) |
7.56% |
| Golden Syrup |
1.002 |
4.47% |
200.00 (0.44) |
2.68% |
| Maris Otter Malt (Bairds) |
1.038 |
73.40% |
5500.00 (12.13) |
73.70% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Fuggle |
4.75% |
19.00 |
100.00% |
57.85 (2.04) |
60.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Ringwood Ale - Wyeast 1187 |
high |
70.00% |
18.00 (64.40) |
23.00 (73.40) |
10% ABV |
Miscellaneous
| Name |
Type |
Use |
Amount |
Description |
Time [Minutes] |
| Cheese |
herb |
boil |
165.00 (5.82)
[gms (oz)] |
Something |
34.0 |
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