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British Brown

149 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20.93 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 149 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday March 28th 2022
1.045
1.013
4.3%
24.9
25.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Simpsons - Finest Pale Ale Maris Otter2.5 kg Finest Pale Ale Maris Otter 37 2.6 71.4%
0.50 kg Simpsons - Brown Malt0.5 kg Brown Malt 32 187.93 14.3%
0.50 kg Simpsons - Premium English Caramalt0.5 kg Premium English Caramalt 32.6 23.04 14.3%
3.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northdown20 g Northdown Hops Pellet 5.1 Boil at 100 °C 60 min 20.22 28.6%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 4.7 Boil at 100 °C 15 min 4.62 14.3%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 4.7 Dry Hop at 18 °C 0 days 57.1%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 75.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 66 °C 45 min
10 L Sparge 66 °C 75 °C 10 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 11
Mash volume with grains 13.3
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 14.3 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 20.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 15
Going into fermentor 15
Total: 25.3  
Equipment Profile Used: System Default
 
Notes

Mash in at 66c for 45mins
Mash out at 78c for 10 mins

Mash All Malt for 45 mins @66c, 10L Mash, 10min Mash out @76c

10L sparge water @76c

19L (Start) rolling Boil

Hops per above,

Chill to 18c

pitch yeast.

Prime per above

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  • Last Updated: 2023-11-24 10:32 UTC