Brewer's Friend

Print

Keptinis

120 calories 9.9 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: London Brown Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Lars Garshol
Calories: 120 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Tuesday November 3rd 2026
1.040
1.006
4.4%
22.0
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Briess - Pale Ale Malt 2-Row3 kg Pale Ale Malt 2-Row 36.8 3.5 75%
1 kg Flaked Rye1 kg Flaked Rye 36 2.8 25%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Northdown30 g Northdown Hops Leaf/Whole 8.6 Boil 20 min 21.99 100%
30 g / $ 0.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 8
Mash volume with grains 10.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 22.8 L) 25.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

This is an oven baked mash. First dough in at 67C then transfer the mash to baking trays and bake at 350F for 4-5hrs until dark crust develops. Then lauter as usual, no boil. Transfer hop tea into fermenter (strained).

Last Updated and Sharing
 
20
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-11-03 05:27 UTC