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English Brown Ale v2

178 calories 23.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Southern English Brown
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 98%
Calories: 178 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Friday February 20th 2026
1.053
1.020
4.4%
17.8
21.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Great Western - Pale High Color9 lb Pale High Color 37 3 73.8%
1.20 lb Viking - Caramel 50 Malt(20L)1.2 lb Caramel 50 Malt(20L) 34 20 9.8%
0.50 lb Briess - Caramel Malt - 80L0.5 lb Caramel Malt - 80L 35 80 4.1%
0.50 lb Briess - Caramel Malt - 60L0.5 lb Caramel Malt - 60L 35.4 60 4.1%
0.50 lb Dingemans - Biscuit0.5 lb Biscuit 34.5 22 4.1%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 4.1%
12.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 17.8 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 g Gypsum Water Agt Mash 0 min.
1 g Magnesium Chloride Water Agt Mash 0 min.
1 g Slaked Lime Water Agt Mash 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.81 psi       Temp: 37 °F       CO2 Level: 2.12 Volumes
 
Target Water Profile
Abbeville
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
It also had me change the water chemistry:
Goal: The higher concentration of $Cl^-$ will create the "fullness" and "softness" you are looking for.Recommendation: Use a brewing water calculator (like Bru'n Water or the one in BeerSmith/Brewfather) to confirm the new amounts give you a $Cl^-:SO_4^{2-}$ ratio of at least 2:1, preferably 3:1 (e.g., 150 ppm Chloride to 50 ppm Sulfate).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 158 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.31 g | 33.3 qt) 8.53 34.1  
Mash volume with grains (equipment estimates 9.29 g | 37.2 qt) 9.5 38  
Grain absorption losses -1.53 -6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

Here is the remixed English Brown Ale recipe, adjusted for your actual equipment performance and the new profile settings we discussed to ensure you hit that warm, toffee-heavy goal.


  1. Water & Minerals
    Strike Water: ~8.2 Gallons

  2. Mash Schedule
    Temperature: 158°F (Controlled by your Blichmann 220v)
    Duration: 60 Minutes
    Goal: Maximize unfermentable sugars (dextrins) for body and toffee sweetness.

  3. The Boil
    Pre-Boil Volume Target: 6.75 Gallons
    Pre-Boil Gravity Target: 1.041
    Note: If low, add Light DME in 0.5 lb increments.
    Fuggles (1 oz): Add at 60 minutes.
    Post-Boil Volume: 5.5 Gallons

    Yeast:
    Use WLP002 and ferment at 66°F. Bring up to 69 degrees after day 6. Wait 4 days, cold crash to 35
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  • Last Updated: 2026-04-04 16:17 UTC