Finally posting a brew day.

Going to be the first time tracking everything in the brewers friend cloud based recipe formulation software.

 

HOME BREW RECIPE:
Title: Session Janets Brown Ale
Author: Lee Birkett

Brew Method: All Grain
Style Name: American Brown Ale
Boil Time: 90 min
Batch Size: 25.97 liters (ending kettle volume)
Boil Size: 30.14 liters
Boil Gravity: 1.047
Efficiency: 77% (ending kettle)

STATS:
Original Gravity: 1.054
Final Gravity: 1.014
ABV (standard): 5.24%
IBU (rager): 65.02
SRM (morey): 16.6

FERMENTABLES:
3.48 kg – Standard 2-Row (58%)
840 g – Simpsons – CaraMalt (14%)
540 g – Crystal 40 (9%)
541 g – Cara-Pils® Malt (9%)
421 g – Red Wheat Malt (7%)
180 g – Chocolate Malt (3%)

HOPS:
33.7 g – Northern Brewer, Type: Pellet, AA: 8, Use: Boil for 60 min, IBU: 32
47.4 g – Northern Brewer, Type: Pellet, AA: 8, Use: Boil for 15 min, IBU: 12.02
56.4 g – Cascade, Type: Pellet, AA: 5.5, Use: Boil for 10 min, IBU: 8
61.4 g – Cascade, Type: Pellet, AA: 5.5, Use: Whirlpool for 30 min at °C, IBU: 13
70.9 g – Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 0 days

MASH GUIDELINES:
1) Infusion, Temp: 68.9 C, Time: 60 min, Amount: 25.8 L, Saccharification Rest
2) Temperature, Temp: 73.9 C, Time: 15 min, Mash Out
3) Sparge, Temp: 75.6 C, Time: 15 min, Amount: 8.4 L, Sparge
Starting Mash Thickness: 5 L/kg

OTHER INGREDIENTS:
1 tsp – Wyeast Nutrient, Time: 10 min, Type: Other, Use: Boil
0.5 each – Whirlfloc Tablets (Irish moss), Time: 5 min, Type: Other, Use: Boil
0.5 g – BrewTan B, Type: Other, Use: Mash
1 g – BrewTan B, Time: 16 min, Type: Other, Use: Boil

YEAST:
White Labs – California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 20 – 22.78 C
Fermentation Temp: 20 C

PRIMING:
Method: CO2
CO2 Level: 2.5 Volumes

TARGET WATER PROFILE:
Profile Name: Moshers Ideal Pale/Tasty McDole
Ca2: 111
Mg2: 18
Na: 35
Cl: 32
SO4: 337
HCO3: 38
Water Notes:

NOTES:
1. Mix the boil addition of BrewTan B with wort to make a slurry, then add to kettle.
2. Ferment at 68°F for 4 days.
3. Raise temp to 70°F, maintain until fermentation is complete.
4. The whirlpool/flameout hop addition can be moved to a 20 min addition if you do not want to whirlpool.

Generated by Brewer’s Friend – https://www.brewersfriend.com/
Date: 2018-02-19 03:29 UTC
Recipe Last Updated: 2018-02-18 03:48 UTC

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