Janet's Brown
Selected Style and BJCP Guidelines |
Minimum OG: | 1.045 SG | Maximum OG: | 1.060 SG |
Minimum FG: | 1.010 SG | Maximum FG: | 1.016 SG |
Minimum IBU: | 20 IBU | Maximum IBU: | 40 IBU |
Minimum Color: | 18.0 SRM | Maximum Color: | 35.0 SRM |
Recipe Overview |
Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.72 US gals |
Volume Transferred: | 6.00 US gals | Water Added To Fermenter: | 0.00 US gals |
Volume At Pitching: | 6.00 US gals | Volume Of Finished Beer: | 5.50 US gals |
Expected Pre-Boil Gravity: | 1.061 SG | Expected OG: | 1.073 SG |
Expected FG: | 1.017 SG | Apparent Attenuation: | 75.0 % |
Expected ABV: | 7.4 % | Expected ABW: | 5.8 % |
Expected IBU (using Tinseth): | 61.5 IBU | Expected Color (using Morey): | 22.1 SRM |
BU:GU ratio: | 0.84 | Approx Color: | |
Mash Efficiency: | 80.0 % | ||
Boil Duration: | 60.0 mins | ||
Fermentation Temperature: | 67 degF |
Fermentables |
Ingredient | Amount | % | MCU | When |
US 2-Row Malt | 12lb 0oz | 71.0 % | 3.2 | In Mash/Steeped |
US Carapils Malt | 1lb 9oz | 9.1 % | 0.3 | In Mash/Steeped |
US Caramel 40L Malt | 1lb 9oz | 9.1 % | 9.1 | In Mash/Steeped |
UK Wheat Malt | 1lb 4oz | 7.3 % | 0.4 | In Mash/Steeped |
US Dark Chocolate Malt (420) | 9.73 oz | 3.6 % | 38.0 | In Mash/Steeped |
Hops |
Variety | Alpha | Amount | IBU | Form | When |
German Northern Brewer | 6.5 % | 1.00 oz | 11.6 | Loose Pellet Hops | In Mash |
German Northern Brewer | 6.5 % | 2.50 oz | 41.5 | Loose Pellet Hops | 60 Min From End |
US Cascade | 6.0 % | 1.50 oz | 8.3 | Loose Pellet Hops | 10 Min From End |
US Cascade | 6.0 % | 1.50 oz | 0.0 | Loose Pellet Hops | At turn off |
US Centennial | 9.0 % | 2.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
Other Ingredients |
Ingredient | Amount | When |
Yeast |
Water Profile |
Target Profile: | No Water Profile Chosen |
Mash pH: | 5.2 |
pH Adjusted with: | Unadjusted |
Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
Mash Schedule |
Mash Type: | Full Mash |
Schedule Name: | Single Step Infusion (67C/152F) |
Step Type | Temperature | Duration |
Rest at | 152 degF | 60 |
Recipe Notes |
Pre-boil: 1.056 OG: 1.066 FG: 1.016 IBU: 63 Color: 21 6.6% ABV May sub chinook for northern brewer 4ml phos acid 85% 5g gypsum 2g cc |