Recipe: Bigger and Browner
Style: 11C. Northern English BrownDescription:
Upping the brown malt from the previous recipe, as well as adding some amber in
the mix.
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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
Color [SRM(EBC)]: 34.31 (67.59)
BU:GU ratio: 0.351
Balance: 0.679
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
100.00 (0.22) Amber Malt 1.001 1.70%
315.88 (0.70) Barley Flaked (Bairds) 1.003 5.36%
200.00 (0.44) Brown Malt 1.002 3.39%
315.88 (0.70) Chocolate Malt (UK) 1.003 5.36%
226.27 (0.50) Crystal Malt Medium (Bairds) 1.002 3.84%
449.77 (0.99) Crystal Pale (Thomas Fawcett) 1.004 7.63%
182.61 (0.40) Golden Syrup 1.003 3.10%
4107.15 (9.05) Maris Otter Malt (Bairds) 1.038 69.64%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
41.42 (1.46) Fuggle 4.75% 19.00 100.00% 60.00
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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)
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Protien Infusion 53.00 (127.40) 5
Sacchrification Infusion 65.00 (149.00) 90
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