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Over the Seas

158 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Alex Àlmeida
Calories: 158 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Sunday January 25th 2026
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OG: 1.047 FG: 1.011 ABV: 4.7% IBU: 25

1.051
1.016
4.6%
23.1
15.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Simpsons - Finest Pale Ale Maris Otter3.2 kg Finest Pale Ale Maris Otter 37 2.6 58.2%
0.70 kg Warminster Maltings - Flaked Malted Oats0.7 kg Flaked Malted Oats 38 2.06 12.7%
0.75 kg Bestmalz - BEST Munich0.75 kg BEST Munich 37 6.3 13.6%
0.30 kg Simpsons - Crystal T500.3 kg Crystal T50 34 50 5.5%
0.25 kg Weyermann - Carapils0.25 kg Carapils 34.5 2.1 4.5%
0.30 kg Simpsons - Brown Malt0.3 kg Brown Malt 32 187.93 5.5%
5.50 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil at 105 °C 60 min 15.54 41.7%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil at 105 °C 15 min 5.55 33.3%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil at 105 °C 5 min 2.04 25%
60 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 18.9 L) 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

Fermentation:
• Primary fermentation: 7 days at 18ºc.
• Diacetyl rest: 3 days at 22ºc (ramping from 18ºc to 22ºc over the first 2 days).
• Natural cooling/clearing: 7 days (at the coldest I can get without a chiller).

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  • Public: Yup, Shared
  • Last Updated: 2026-02-12 10:37 UTC