AG#28 – Janet’s Brown Ale

Recipe Overview
Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.056 SG Expected OG: 1.066 SG
Expected FG: 1.016 SG Apparent Attenuation: 74.5 %
Expected ABV: 6.6 % Expected ABW: 5.2 %
Expected IBU (using Rager): 60.5 IBU Expected Color (using Morey): 22.6 SRM
BU:GU ratio: 0.92 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 5.350 kg 77.2 % 5.9 In Mash/Steeped
UK Wheat Malt 0.450 kg 6.5 % 0.3 In Mash/Steeped
Belgian CaraPilsner Malt 0.450 kg 6.5 % 1.7 In Mash/Steeped
UK Light Crystal 0.450 kg 6.5 % 7.0 In Mash/Steeped
UK Chocolate Malt 0.227 kg 3.3 % 37.6 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
German Northern Brewer 6.5 % 28 g 16.8 Loose Whole Hops In Mash
German Northern Brewer 6.5 % 35 g 29.9 Loose Whole Hops 60 Min From End
German Northern Brewer 6.5 % 28 g 6.4 Loose Whole Hops 15 Min From End
US Cascade 6.0 % 43 g 7.4 Loose Whole Hops 10 Min From End
US Cascade 6.0 % 43 g 0.0 Loose Whole Hops At turn off
US Centennial 9.0 % 57 g 0.0 Loose Whole Hops Dry-Hopped

Yeast: White Labs WLP001-California Ale


Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: