Recipe: Big Brown
Style: 11C. Northern English BrownDescription:
--------------------------------------------------------------------------------
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
Color [SRM(EBC)]: 32.41 (63.84)
BU:GU ratio: 0.371
Balance: 0.714
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
--------------------------------------------------------------------------------
Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
423.00 (0.93) Barley Flaked (Bairds) 1.003 5.67%
50.00 (0.11) Brown Malt 1.000 0.67%
423.00 (0.93) Chocolate Malt (UK) 1.003 5.67%
303.00 (0.67) Crystal Malt Medium (Bairds) 1.002 4.06%
564.00 (1.24) Crystal Malt Pale (Bairds) 1.004 7.56%
200.00 (0.44) Golden Syrup 1.002 2.68%
5500.00 (12.13) Maris Otter Malt (Bairds) 1.038 73.70%
--------------------------------------------------------------------------------
Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
57.85 (2.04) Fuggle 4.75% 19.00 100.00% 60.00
--------------------------------------------------------------------------------
Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Ringwood Ale - Wyeast 1187 70.00% 18.00 (64.40) 23.00 (73.40)
--------------------------------------------------------------------------------
Miscellaneous:Name Type Use Amount Time[Mins]
Cheese Herb Boil 165.00 (5.82) [gms (oz)] 34.0
--------------------------------------------------------------------------------
Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Protien Infusion 53.00 (127.40) 5
Sacchrification Direct 65.00 (149.00) 90
www.brewtoolz.com - Brewtoolz - Brewing tool calculator