BC Hopped Brown Ale

25.3 EBC
52.4 IBU
Fermentables
Weight
When
UK Pale Ale Malt ( 52.9 % )
1.483 kg
Mash
UK Malted Oats ( 22.1 % )
620 g
Mash
UK Amber Malt ( 10.7 % )
300 g
Mash
UK Torrified Wheat ( 8.1 % )
228 g
Mash
UK Light Crystal ( 6.2 % )
173 g
Mash
Hops
Weight
When
UK Challenger ( 7 % )
11 g
60 Min
US Chinook ( 10.5 % )
10 g
60 Min
US Citra ( 12.5 % )
10 g
5 Min
German Hull Melon ( 7.4 % )
15 g
At turn off
US Citra ( 12.5 % )
10 g
At turn off
US Amarillo ( 5 % )
5 g
At turn off
US Citra ( 15 % )
10 g
Dry-Hopped
Other
Weight
When
Irish Moss
1 g
In Mash
Yeasts
Amount
Craft Series M36 Liberty Bell Ale
1 pack
Volumes
Target
Actual
Before Boil
10 l
10 l
After Boil
8.5 l
8.5 l
Transferred
8.25 l
8.25 l
Pitching
8 l
8.25 l
Finished
8 l
8 l
Gravity
Target
Actual
Before Boil
1.059 SG
1.044 SG
After Boil
1.07 SG
1.052 SG
Finished
1.017 SG
1.011 SG
Other
Target
Actual
Attenuation
75 %
78.1 %
ABV
7 %
5.5 %
ABW
5.5 %
4.3 %
Efficiency
70 %
52.1 %
Temperature
18 ˚C
18 ˚C
Mash : Single Step Infusion
Rest at
64 ˚C
90 mins
Notes
General
Mash Schedule in imported recipe:
Title: Rest atType: InfusionTemp: 64 ˚CDuration: 90 mins
Mash
Mash in with 6.6 L of water at 74 degrees
Sparge with 8L at 64 degrees
Fermentation
Dry hop addition day 4 of fermentation.
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