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Bob Bee Brown

161 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 29.37 liters
Post Boil Size: 25.2 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 161 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
URL: https://beerandbrewing.com/make-your-best-northern-english-brown-ale?recombee_recomm_id=8b48629a-6274-4980-a735-fca4e75b7add
Created: Saturday August 2nd 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Simpsons - Maris Otter pale3.6 kg Maris Otter pale 38 2.4 72.7%
0.50 kg Viking - Caramel 1000.5 kg Caramel 100 35 50.8 10.1%
0.15 kg Thomas Fawcett - Pale Chocolate Malt0.15 kg Pale Chocolate Malt 32.2 230 3%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 10.1%
0.20 kg Torrified Wheat0.2 kg Torrified Wheat 36 2 4%
4.95 kg / Ft 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 60 min 21.72 46.7%
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Whirlpool at 98 °C 10 min 3.43 53.3%
75 g / Ft 0.00
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
Ft 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 89.3 g       Temp: 21 °C       CO2 Level: 1.9 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.9
Mash volume with grains 18.1
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.1 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 29.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21.2 L) 25.2
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 21
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Nothing too special in the fermentation here, except the usual caveat to start relatively low in the ale temperature range (I like 65°F/18°C) and increase throughout fermentation to promote attenuation and hold off/clean up diacetyl. Your yeast (if you’re using the 1028) is a great attenuator and isn’t particularly prone to diacetyl, but it’s still good practice.

And resist the urge to overcarbonate this beer. It’s terrific at cask pressure (about one volume of CO2), and increasing it to the “usual” 2–2.5 will probably result in a beer that tastes a little stark and Spartan. At lower carbonation, however, the malt flavors are wonderfully delicate, and your guests will pack this away by the dimpled mugful.

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  • Last Updated: 2025-12-03 09:46 UTC