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Ardley Brown Ale

Description
Zymurgy May/June 2012

Details

Cloned from
Ardley Brown Ale
Beer Style
1L English-Style Brown Ale (BA)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
75%
Recipe Volume
5.25 gal 
Boil Volume
6 gal 
Boil Time
60 min 
Maximum Extract
333.7 points
Potential Extract
250.3 points (75% from recipe)
Anticipated OG
1.048 SG
Boil SG
1.042 SG (at start of boil)
Anticipated Color
14.8 SRM     
Estimated IBU
24.3 IBU
Estimated FG
1.012 SG
Estimated Alcohol
4.7 %abv
Mash
60 m @ 150 tempF and 10 m @ 170 tempF
Carbonation level
2.4

Style Compliance

1L English-Style Brown Ale
Original Gravity
1.040-1.050 SG
Final Gravity
1.008-1.014 SG
Alcohol
4.0-5.5 %abv
Bitterness
15.0-25.0 IBU
Color
15.0-25.0 SRM
 
OG
1.048 SG
FG
1.012 SG
Alcohol
4.7 %abv
Bitterness
24.3 IBU
Color
14.8 SRM Low
Overall Compliance: 80.0%

Fermentables

Name Amount Color Potential % Grist
Fawcett Maris Otter Pale Ale Malt 4.75 lb 2.3 °L 36 ppg 51.1 %
Crisp Munich Malt 2.81 lb 3.5 °L 37 ppg 30.2 %
Fawcett Amber Malt 1.18 lb 38.0 °L 33 ppg 12.7 %
Fawcett Wheat Malt 5 oz 1.7 °L 37 ppg 3.4 %
Briess Chocolate Malt 2.5 oz 350.0 °L 33 ppg 1.7 %
Briess Roasted Barley 1.5 oz 300.0 °L 33 ppg 1.0 %
Totals 9.3 lbs 333.7 points 100%

Fermentables

Name: Fawcett Maris Otter Pale Ale Malt
Amount: 4.75 lb
Color: 2.3 °L
Potential: 36 ppg
% Grist51.1 %
Name: Crisp Munich Malt
Amount: 2.81 lb
Color: 3.5 °L
Potential: 37 ppg
% Grist30.2 %
Name: Fawcett Amber Malt
Amount: 1.18 lb
Color: 38.0 °L
Potential: 33 ppg
% Grist12.7 %
Name: Fawcett Wheat Malt
Amount: 5 oz
Color: 1.7 °L
Potential: 37 ppg
% Grist3.4 %
Name: Briess Chocolate Malt
Amount: 2.5 oz
Color: 350.0 °L
Potential: 33 ppg
% Grist1.7 %
Name: Briess Roasted Barley
Amount: 1.5 oz
Color: 300.0 °L
Potential: 33 ppg
% Grist1.0 %
Totals
Amount: 9.3 lbs
Potential: 333.7 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Kent Golding 1.00 oz @ 4.7 %AA (4.0 AAU) 16.2 (32.4 %) Boil 60 min
Fuggle 0.75 oz @ 5.7 %AA (3.8 AAU) 8.1 (17.2 %) Boil 15 min
Kent Golding 2.00 oz @ 4.75 %AA (8.0 AAU) 0.0 (0.0 %) Boil 0 min
Totals 3.8 oz
Hop: Kent Golding
Amount: 1 oz
%AA: 4.7
When: Boil
Time: 60 min
Hop: Fuggle
Amount: 0.75 oz
%AA: 5.7
When: Boil
Time: 15 min
Hop: Kent Golding
Amount: 2 oz
%AA: 4.75
When: Boil
Time: 0 min
Totals
Amount: 3.8 oz

Yeast

Name Attenuation When
Lallemand Nottingham Yeast 75 % Primary
Name: Lallemand Nottingham Yeast
Attenuation: 75 %
When: Primary
 

Additives

Name Amount When Time
Whirlfloc 1 each Boil 15 min
Name: Whirlfloc
Amount: 1 each
When: Boil
Time: 15 min
 
 
Recipe Source: 2012 Big Brew Extract Recipe