Spiced kayumanggi Modify Recipe All Grain
21
SRM
Stats
OG1.058
FG1.002
IBU28.2
ABV7.20
SRM21.0
BJCP 2004 - 10C American Brown Ale

Recipe Notes:
Tasting Notes:
Download Recipe: BeerXML

Status Working
Rating 25 (1 Votes) - Rate/Note The Recipe
Brewer John Weeber
Boil Size 18 Gal
Boil Time 60 mins
Batch Size 15.5 Gal
Primary 7 days at 65 °F
Secondary 7 days at 65 °F
Tertiary 0 days at -0 °F
Lager/Condition 0 days at -0 °F
Calories (12oz) 181
  Style Comparison
  Low   High
OG 1.045 1.058 1.060
FG 1.010 1.002 1.016
IBU 20 28.2 45
SRM 18 21.0 35
ABV 4.3 7.2 6.2
CO2 2 2.3 2.6


% Weight Grain Type Color
64.1% 25 lbs Pale Malt (2 Row) US Grain 2
10.3% 4 lbs Caramel/Crystal Malt - 60L Grain 60
7.7% 3 lbs Honey Sugar 1
7.7% 3 lbs Oats, Flaked Grain 1
5.1% 2 lbs Maple Syrup Sugar 35
2.6% 1 lbs Chocolate Malt Grain 350
2.6% 1 lbs Victory Malt Grain 25


Weight Name Time Type Use
None


Weight Hop Used For Form AA% Boil Time
3 oz Fuggles Boil Pellet 4.50 60 mins
3 oz Goldings, B.C. Boil Pellet 5.00 30 mins


Lab Product Name Type Form
Lallemand - Nottingham Yeast Ale Dry


Water Profile Ca Mg Na SO4 Cl HCO3 pH
None



Mash: Single Infusion
Name Type Target Temp Time
Mash In Infusion 154 °F 60 mins
Mashout: 170 °F


Submitted By: theweeb On 7/25/13
Last Updated: 10/9/13