English Brown Ale - Beer Recipe - Brewer's Friend

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English Brown Ale

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 93%
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Friday November 12th 2021
1.054
1.013
5.4%
24.5
16.1
5.4
26.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Bairds - Maris Otter Pale Ale5.5 lb Maris Otter Pale Ale $ 3.89 / kg
$ 9.70 		37.5 2.5 56.4%
3 lb Bestmalz - BEST Munich Dark3 lb BEST Munich Dark $ 3.89 / kg
$ 5.29 		36.23 11 30.8%
8 oz Thomas Fawcett - Brown8 oz Brown $ 1.79 / kg
$ 0.41 		32 71 5.1%
4 oz Thomas Fawcett - Pale Chocolate Malt4 oz Pale Chocolate Malt 32.2 230 2.6%
8 oz United Kingdom - Crystal 60L8 oz Crystal 60L 34 60 5.1%
156 oz / $ 15.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Chief Hops - German Magnum20 g German Magnum Hops $ 0.06 / g
$ 1.10 		Pellet 12.9 Boil 30 min 24.49 100%
20 g / $ 1.10
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
$ 10.00 / each
$ 10.00
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 10.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
50/50 Tap & RO
3 CaCL
2 Gyp
1 NaCl
Added to mash directly
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 L Infusion -- 67 °C 60 min
15.8 L Batch Sparge -- 72 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.3
Mash volume with grains 16.2
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 17.9 L) 16.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 29.3  
Equipment Profile Used: System Default
"English Brown Ale" Northern English Brown beer recipe by Brewer #346046. All Grain, ABV 5.37%, IBU 24.49, SRM 16.12, Fermentables: ( Maris Otter Pale Ale, BEST Munich Dark, Brown, Pale Chocolate Malt, Crystal 60L) Hops: (German Magnum) Other: (Whirlfloc, Yeast Nutrient, Calcium Chloride (dihydrate), Gypsum, Salt)
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  • Public: Yup, Shared
  • Last Updated: 2021-11-14 02:51 UTC