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Bassendean Brown Ale System


Details

Beer Style
11A Mild (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
75%
Recipe Volume
5 gal 
Boil Volume
4.08 gal 
Boil Time
60 min 
Maximum Extract
267.1 points
Potential Extract
212.2 points (75% from recipe)
Anticipated OG
1.042 SG
Boil SG
1.052 SG (at start of boil)
Anticipated Color
18.9 SRM     
Estimated IBU
19.8 IBU
Estimated FG
1.010 SG
Estimated Alcohol
4.3 %abv
Fermentation
Primary 8 d, Secondary 7 d, and Lager 28 d
Mash
60 m @ 154 tempF and 10 m @ 168 tempF

Style Compliance

11A Mild
Original Gravity
1.030-1.038 SG
Final Gravity
1.008-1.013 SG
Alcohol
2.8-4.5 %abv
Bitterness
10.0-25.0 IBU
Color
12.0-25.0 SRM
 
OG
1.042 SG High
FG
1.010 SG
Alcohol
4.3 %abv
Bitterness
19.8 IBU
Color
18.9 SRM
Overall Compliance: 80.0%

Fermentables

Name Amount Color Potential % Grist
Weyermann Dark Munich 4.96 lbs 9.0 °L 37 ppg 69.3 %
Briess DME Dark 1.1 lbs 30.0 °L 43 ppg 15.4 %
Fawcett Dark Crystal Malt 1.1 lbs 113.0 °L 33 ppg 15.4 %
Totals 7.2 lbs 267.1 points 100%

Fermentables

Name: Weyermann Dark Munich
Amount: 4.96 lbs
Color: 9.0 °L
Potential: 37 ppg
% Grist69.3 %
Name: Briess DME Dark
Amount: 1.1 lbs
Color: 30.0 °L
Potential: 43 ppg
% Grist15.4 %
Name: Fawcett Dark Crystal Malt
Amount: 1.1 lbs
Color: 113.0 °L
Potential: 33 ppg
% Grist15.4 %
Totals
Amount: 7.2 lbs
Potential: 267.1 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 0.53 oz @ 8.5 %AA (4.2 AAU) 17.6 (22.5 %) Boil 60 min
Willamette 0.53 oz @ 5.5 %AA (2.7 AAU) 2.3 (4.6 %) Boil 5 min
Totals 1.1 oz
Hop: Hallertauer
Amount: 0.53 oz
%AA: 8.5
When: Boil
Time: 60 min
Hop: Willamette
Amount: 0.53 oz
%AA: 5.5
When: Boil
Time: 5 min
Totals
Amount: 1.1 oz

Yeast

Name Attenuation When
Wyeast 1275 Thames Valley Ale 77 % Primary
Name: Wyeast 1275 Thames Valley Ale
Attenuation: 77 %
When: Primary
 

Additives

Name Amount When Time
Irish Moss 0.5 tsp Boil 10 min
Name: Irish Moss
Amount: 0.5 tsp
When: Boil
Time: 10 min
 
 
Recipe Source: Simon