Blackjack Brown - North English Brown Ale

Specs: 93.00 gal | ABV: 6.6% | IBUs: 35.0 IBUs Tinseth | SRM: 20.2 SRM
OG: 1.066 SG | FG: 1.015 SG | BU:GU: 0.533 | Calories: 151.6 kcal/12oz
Eff: 72.00% | Boil: 97.38 gal for 60 Mins
Total Grain Weight: 227 lbs 12.0 oz | Total Hops: 36.64 oz

Grain Bill

| Amount | Name | Type | # | %/IBU | | ————- | ————————————- | —– | — | —– | | 198 lbs | Pale Malt, Maris Otter (3.0 SRM) | Grain | 1 | 86.9% | | 16 lbs 8.0 oz | Caramel/Crystal Malt - 60L (60.0 SRM) | Grain | 2 | 7.2% | | 5 lbs | Special B Malt (180.0 SRM) | Grain | 3 | 2.2% | | 4 lbs 2.0 oz | Caramunich Malt (56.0 SRM) | Grain | 4 | 1.8% | | 4 lbs 2.0 oz | Chocolate Malt (350.0 SRM) | Grain | 5 | 1.8% |

Mash

Mash In: Add 71.17 gal of water at 163.7 F | Step Temperature: 152.0 F | Step Time: 60 min

Fly sparge with 53.53 gal water at 168.0 F

Target Kettle Fill Volume: 97.38 gal

Boil Process (Hop Schedule)

Est Pre Boil Gravity: 1.063 SG | Est OG: 1.066 SG

Amount	Name	Type	#	%/IBU
11 oz	Mt. Hood [6.00%] - Boil 60.0 min	Hop	6	20.0 IBUs
17.28 oz	Tettnang [4.50%] - Boil 60.0 min	Hop	7	15.0 IBUs

Yeast

| Amount | Name | Type | # | %/IBU | | ——- | —————————————- | —– | — | —– | | 1.0 pkg | Nottingham Yeast (Lallemand #) [23.66 m] | Yeast | 8 | - |

Notes