Ye Ole London Brown - Beer Recipe - Brewer's Friend

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Ye Ole London Brown

125 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: London Brown Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Jody Hughes
Hop Utilization: 93%
Calories: 125 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Monday March 25th 2024
1.038
1.011
3.5%
20.0
29.0
4.6
31.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Thomas Fawcett - Maris Otter Pale Ale Malt3 lb Maris Otter Pale Ale Malt $ 2.45 / lb
$ 7.34 		38 2.65 42.9%
2 lb Simpsons - Finest Pale Ale Golden Promise2 lb Finest Pale Ale Golden Promise $ 2.54 / lb
$ 5.07 		37 2.4 28.6%
12 oz Briess - Caramel Malt - 120L12 oz Caramel Malt - 120L $ 2.79 / lb
$ 2.09 		34.5 120 10.7%
6 oz Weyermann - Chocolate Wheat6 oz Chocolate Wheat $ 3.05 / lb
$ 1.14 		34.8 415 5.4%
6 oz Weyermann - Carafa II6 oz Carafa II $ 2.69 / lb
$ 1.01 		31.5 415 5.4%
4 oz Muntons - Maris Otter4 oz Maris Otter $ 2.07 / lb
$ 0.52 		38 2.3 3.6%
4 oz Weyermann - Beech Smoked Barley4 oz Beech Smoked Barley $ 3.69 / lb
$ 0.92 		35 2.7 3.6%
112 oz / $ 18.10
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Kent Goldings1 oz Kent Goldings Hops $ 2.03 / oz
$ 2.03 		Pellet 5.1 Boil 60 min 20.02 66.7%
0.50 oz Willamette0.5 oz Willamette Hops $ 3.29 / oz
$ 1.65 		Pellet 5.5 Boil 0 min 33.3%
1.50 oz / $ 3.68
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 90 min.
4 g Calcium Chloride (anhydrous) / 0.977875 Pounds $ 4.49 / lb
$ 0.04 		Water Agt Mash 90 min.
6 g Chalk / 7.73545 Ounces $ 0.28 / oz
$ 0.06 		Water Agt Mash 90 min.
3 g Citric acid - 5% / 1.65945 Ounces Water Agt Mash 90 min.
3 g Gypsum / 413.5 Grams Water Agt Mash 90 min.
3 g LD Carlson - Irish Moss / 12.9594 Grams Fining Boil 15 min.
3 g Yeast Nutrient / 0 Grams Other Boil 10 min.
$ 0.10
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
$ 9.99 / each
$ 9.99
Attenuation (custom):
69%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 148 B cells required
$ 9.99 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Strike 163 °F 155 °F 30 min
0.5 gal Correct mash temp to 153. Infusion 210 °F 153 °F 30 min
0.5 gal Correct mash temp to 153. Infusion 210 °F 153 °F 30 min
5.75 gal Expect pre-boil of 7.5G for 90 minute boil. Estimate needing about 5.4gal sparge water to hit kettle volume. Extra volume is to ensure grain bed does not collapse during lauter. Fly Sparge 185 °F 169 °F 45 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 2.1 8.4  
Mash volume with grains 2.66 10.6  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 6.83 g | 27.3 qt) 6.53 26.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

This is an attempt at a historic London brown ale for a local brew club competition.

Using my local tap water profile, and adjusting to the ‘London’ profile result in the gypsum/chalk/baking soda additions. These would vary for other water profiles.

Going with dry yeast because I had to order too far prior to brewing this for a liquid yeast to work.

Mash for 90. Infusions listed are to accommodate temp loss in my MLT. Start mash at ~1.15 qts/lb, end at ~1.7 qts/lb

Boil for 90. Expect about 1.5 gallons of boil off for my equipment.

Used a small 1L starter with the yeast to ensure good pitch rate.
Target fermentation around 65-66F.

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  • Last Updated: 2024-05-21 15:29 UTC