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London Brown Ale 22

8146 calories 939.8 g 20 qt
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 66% (brew house)
Hop Utilization: 81%
Calories: 8146 calories (Per 20qt)
Carbs: 939.8 g (Per 20qt)
Created: Sunday December 19th 2021
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Brown Ale

by Doug Brews

OG: 1.049 FG: 1.015 ABV: 4.4% IBU: 28

1.046
1.014
4.2%
27.8
17.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Thomas Fawcett - Maris Otter Pale Ale Malt10 lb Maris Otter Pale Ale Malt 38 2.65 45.5%
4 lb Castle Malting - Château Arome4 lb Château Arome 34.4 39.8 18.2%
4 lb Bairds - Golden Promise4 lb Golden Promise 37 3 18.2%
2 lb Muntons - Brown Malt2 lb Brown Malt 36 57 9.1%
2 lb Crisp Malting - Crystal 60L2 lb Crystal 60L 33.1 60 9.1%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings (6.2)1 oz East Kent Goldings (6.2) Hops Pellet 6.2 First Wort 0 min 9.88 18.2%
1.50 oz East Kent Goldings (6.2)1.5 oz East Kent Goldings (6.2) Hops Pellet 6.2 Boil 60 min 13.47 27.3%
1 oz East Kent Goldings (6.2)1 oz East Kent Goldings (6.2) Hops Pellet 6.2 Aroma 15 min 4.46 18.2%
2 oz Fuggles (5.2AA)2 oz Fuggles (5.2AA) Hops Pellet 5.2 Dry Hop 0 days 36.4%
5.50 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.13 gal (52.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.13 gal (4.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.88 27.5  
Mash volume with grains 8.64 34.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 9.26 g | 37 qt) 10.13 40.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.13 g | 52.5 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 11.5 g | 46 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 11.5 46  
Total: 17 68
Equipment Profile Used: System Default
 
Notes

Brewed 2/28/2022. Added 1 tsp calcium chloride and 15 ml lactic acid to mash water. Mashed in at 154F, held at this temp for 45 min. Infused to 160F, held 20 min. Recirculated 20 min. Used hop filter in boiler. 2 whirlfloc at 10 min. Collected 11.5 gal @ 1.046 OG. Direct pitched Windsor yeast. FG 1.014. Added 1 oz fuggles 5.2 AA dry hops to 1st 5 gal keg, and other 5 gal fermenter.

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  • Last Updated: 2022-03-24 23:45 UTC