Recipe: Bigger and Browner
Style: 11C. Northern English Brown
Description:
Upping the brown malt from the previous recipe, as well as adding some amber in the mix.
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 5.20% |
| Estimated Original Gravity[SG]: | 1.054 |
Estimated Final Gravity[SG]: | 1.015 |
| Estimated Attenuation: | 71.55% |
Estimated Mash Efficiency: | 70.00% |
| Bitterness [IBU]: 19.00 |
Colour [SRM(EBC)]: 34.31 (67.59) |
| Balance: 0.679 |
BU:GU ratio: 0.351 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Protien |
infusion |
53.00 (127.40) |
5 |
| Sacchrification |
infusion |
65.00 (149.00) |
90 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Amber Malt |
1.001 |
1.65% |
100.00 (0.22) |
1.70% |
| Barley Flaked (Bairds) |
1.003 |
4.79% |
315.88 (0.70) |
5.36% |
| Brown Malt |
1.002 |
3.01% |
200.00 (0.44) |
3.39% |
| Chocolate Malt (UK) |
1.003 |
5.06% |
315.88 (0.70) |
5.36% |
| Crystal Malt Medium (Bairds) |
1.002 |
3.58% |
226.27 (0.50) |
3.84% |
| Crystal Pale (Thomas Fawcett) |
1.004 |
7.01% |
449.77 (0.99) |
7.63% |
| Golden Syrup |
1.003 |
5.54% |
182.61 (0.40) |
3.10% |
| Maris Otter Malt (Bairds) |
1.038 |
69.37% |
4107.15 (9.05) |
69.64% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Fuggle |
4.75% |
19.00 |
100.00% |
41.42 (1.46) |
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 |
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