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BSBB V5.0

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Thursday May 21st 2026
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1.010
5.4%
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19.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 73.6%
12 oz Warminster Maltings - Brown Malt12 oz Brown Malt 34 40 6.9%
10 oz United Kingdom - Crystal 60L10 oz Crystal 60L 34 60 5.7%
6 oz United Kingdom - Pale Chocolate6 oz Pale Chocolate 33 207 3.4%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.3%
6 oz German - Vienna6 oz Vienna 37 4 3.4%
8 oz The Swaen - GoldSwaen Brown Supreme8 oz GoldSwaen Brown Supreme 34 113 4.6%
174 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 25.67 75%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 1 min 0.37 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.08 16.3  
Mash volume with grains 4.95 19.8  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume (equipment estimates 4.61 g | 18.4 qt) 4.11 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.58 26.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.19 32.8
Equipment Profile Used: System Default
"BSBB V5.0" British Brown Ale beer recipe by Brewer #296611. All Grain, ABV 5.36%, IBU 26.04, SRM 19.54, Fermentables: (Maris Otter Pale, Brown Malt, Crystal 60L, Pale Chocolate, Acidulated Malt, Vienna, GoldSwaen Brown Supreme) Hops: (East Kent Goldings) Other: (Chalk, Calcium Chloride (anhydrous), Gypsum, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2026-06-04 20:24 UTC