Hopped Brown Ale

25.3 EBC
52.4 IBU
Fermentables
Weight
When
Pale Ale Malt 52.9 %
1.483 kg
Mash
Malted Oats 22.1 %
620 g
Mash
Amber Malt 10.7 %
300 g
Mash
Torrified Wheat 8.1 %
228 g
Mash
Light Crystal 6.2 %
173 g
Mash
Hops
Weight
When
Challenger 7 %
11 g
60 Min
Chinook 10.5 %
10 g
60 Min
Citra 12.5 %
10 g
5 Min
Hull Melon 7.4 %
15 g
At turn off
Citra 12.5 %
10 g
At turn off
Amarillo 5 %
5 g
At turn off
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
Water
Target Profile
Edinburgh (UK)
Mash pH
5.2
pH Adjusted with
Unadjusted
Calcium
146 ppm
Magnesium
30 ppm
Sodium
67 ppm
Chloride
24 ppm
Bicarbonate
273 ppm
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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