So, I am experimenting with my own recipe for a Southern English Brown Ale. Looking for any advise or thoughts to help me learn. I looked at different recipes etc and put the below together (BIABacus also attached).
Questions:
Using BIABacus spreadsheet how might I increase the Final Gravity? looking for 1.013
What can I do to make sure there is decent "mouth feel" etc in the beer so it is not too watery? Anything in particular I should focus on?
I think the recipe gets me in the ballpark of a Southern English Brown and I have been reading about brown malts so thought it time to try a recipe, but any pointers are appreciated.
[center]BIABacus Pre-Release 1.3T RECIPE REPORT[/center]
[center]BIAB Recipe Designer, Calculator and Scaler.[/center]
[center](Please visit http://www.biabrewer.info" onclick="window.open(this.href);return false; for the latest version.)[/center]
[center]North of Me[/center]
Recipe Overview
Brewer: Brew4me
Style: Southern English Brown
Source Recipe Link:
ABV: 4.1% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.042
IBU's (Tinseth): 18
Bitterness to Gravity Ratio: 0.43
Colour: 56.9 EBC = 28.9 SRM
Kettle Efficiency (as in EIB and EAW): 85 %
Efficiency into Fermentor (EIF): 72.8 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 67.2 C = 153 F
Boil: 90 min
Ferment: 14 days at 19.5 C = 67.1 F
Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;
Total Water Needed (TWN): 20.56 L = 5.43 G
Volume into Boil (VIB): 19.05 L = 5.03 G @ 1.033
Volume of Ambient Wort (VAW): 14.35 L = 3.79 G @ 1.042
Volume into Fermentor (VIF): 12.3 L = 3.25 G @ 1.042
Volume into Packaging (VIP): 11.39 L = 3.01 G @ 1.011 assuming apparent attenuation of 75 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)
73.5% Bards Pale Ale Malt (3.5 EBC = 1.8 SRM) 1759 grams = 3.88 pounds
10.6% Simpson Dark Crystal 70-80L (198.6 EBC = 100.8 SRM) 253 grams = 0.56 pounds
6.7% Simpson Extra Dark Cyrstal 160L (425.5 EBC = 216 SRM) 159 grams = 0.35 pounds
5.3% Crisp Brown Malt 60-70L (172 EBC = 87.3 SRM) 128 grams = 0.28 pounds
4% Simpson Chocolate Malt 375-450L (1132.6 EBC = 574.9 SRM) 96 grams = 0.21 pounds
The Hop Bill (Based on Tinseth Formula)
18 IBU UK Kent Goldings Pellets (5%AA) 18.9 grams = 0.668 ounces at 60 mins
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 67.2 C = 153 F
Strike Water Needed (SWN): 20.97 L = 5.54 G 67.7 C = 153.9 F
Miscellaneous Ingredients
Chilling & Hop Management Methods
Fermentation & Conditioning
Fermentation: Nottingham / Safale 05 for 14 days at 19.5 C = 67.1 F
Req. Volumes of CO2: 2
Serving Temp: 12 C = 53.6 F
Condition for 10 days.
Consume within 6 months.
Special Instructions/Notes on this Beer
ferment at 68F
END OF REPORT
Southern English Brown recipe questions
Post #1 made 8 years ago
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Last edited by Brew4me on 22 Nov 2015, 04:40, edited 1 time in total.
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