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New Ansome

124 calories 10.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 65 min
Batch Size: 1312 liters (fermentor volume)
Pre Boil Size: 1450 liters
Post Boil Size: 1312 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 124 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Monday June 1st 2026
1.041
1.007
4.4%
19.9
14.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
212.50 kg United Kingdom - Pale 2-Row212.5 kg Pale 2-Row 38 2.5 86.9%
2.97 kg United Kingdom - Chocolate2.97 kg Chocolate 34 425 1.2%
2.21 kg United Kingdom - Roasted Barley2.21 kg Roasted Barley 29 550 0.9%
7.99 kg United Kingdom - Crystal 50L7.99 kg Crystal 50L 34 50 3.3%
1.95 kg United Kingdom - Black Patent1.95 kg Black Patent 27 525 0.8%
0.85 kg Crisp Malting - Brown Malt0.85 kg Brown Malt 32.7 65 0.3%
11.90 kg Crisp Malting - Torrified Wheat11.9 kg Torrified Wheat 36 2 4.9%
4.25 kg Flaked Barley4.25 kg Flaked Barley 32 2.2 1.7%
244.62 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1,020 g Charles Faram - First Gold1020 g First Gold Hops Leaf/Whole 7.5 Boil 25 min 10.52 40.7%
700 g Goldings700 g Goldings Hops Leaf/Whole 4.5 Boil 25 min 4.33 27.9%
785 g Charles Faram - Progress785 g Progress Hops Leaf/Whole 6.5 Boil 15 min 5.01 31.3%
2,505 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Protafloc Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
200 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 4700 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
200 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 4700 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1450 L Sparge 65 °C 64 °C 70 min
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1330.7 L. Suggest reducing initial water volume to 45.4 L and adding 1285.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 927.11 L 765.7
Strike water volume at mash thickness of 3.1 L/kg 765.7
Mash volume with grains 927.1
Grain absorption losses -244.6
Remaining sparge water volume (equipment estimates 810.6 L) 929.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 1330.7 L) 1450
Boil off losses -6.2
Hops absorption losses (first wort, boil, aroma) -12.5
Post boil Volume 1312
Going into fermentor 1312
Total: 1695.5  
Equipment Profile Used: System Default
"New Ansome" Sweet Stout beer recipe by Brewer #359272. All Grain, ABV 4.4%, IBU 19.86, SRM 14.94, Fermentables: (Pale 2-Row, Chocolate, Roasted Barley, Crystal 50L, Black Patent, Brown Malt, Torrified Wheat, Flaked Barley) Hops: (First Gold, Goldings, Progress) Other: (Protafloc)
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  • Public: Yup, Shared
  • Last Updated: 2026-06-01 12:01 UTC