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Rosebery Brown Ale

214 calories 20 g 473 ml
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Beer Stats
Method: Partial Mash
Style: British Brown Ale
Boil Time: 30 min
Batch Size: 8.5 liters (fermentor volume)
Pre Boil Size: 4.25 liters
Post Boil Size: 4 liters
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Pivo Vino
Calories: 214 calories (Per 473ml)
Carbs: 20 g (Per 473ml)
Created: Friday August 29th 2025
1.049
1.010
5.2%
22.3
16.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Muntons - Extra Light Dry Malt Extract (DME)1 kg Extra Light Dry Malt Extract (DME) 44 3.2 76.9%
0.20 kg Crisp Malting - Dextrin Malt0.2 kg Dextrin Malt - (late mash tun addition) 36.8 1.8 15.4%
50 g Weyermann - Chocolate Wheat50 g Chocolate Wheat - (late mash tun addition) 34.8 415 3.8%
50 g Weyermann - Carafa Special Type 1 50 g Carafa Special Type 1 - (late mash tun addition) 29.9 340 3.8%
1.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Target12 g Target Hops Pellet 11.5 Boil 30 min 20.41 54.5%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Aroma 5 min 1.92 45.5%
22 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 36 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L steeping grains Strike 68 °C 65 °C 30 min
4.5 L drop temp to fermentation Temperature 10 °C 20 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 6.6 L) 3.9
Mash volume with grains (equipment estimates 6.6 L) 4.1
Grain absorption losses (steeping) -0.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 7 L) 4.3
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 4
Top off amount 4.5
Going into fermentor 8.5
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 8.4  
Equipment Profile Used: System Default
"Rosebery Brown Ale" British Brown Ale beer recipe by Pivo Vino. Partial Mash, ABV 5.15%, IBU 22.32, SRM 16.51, Fermentables: (Extra Light Dry Malt Extract (DME), Dextrin Malt, Chocolate Wheat, Carafa Special Type 1 ) Hops: (Target, East Kent Goldings)
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  • Last Updated: 2025-08-29 23:36 UTC