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Auggie's East End Ale

127 calories 16.4 g 12 oz
Beer Stats
Method: All Grain
Style: London Brown Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 127 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created Sunday July 18th 2021
1.038
1.014
3.1%
17.7
27.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Muntons - Mild2.5 lb Mild 37 3 56.8%
0.10 lb Crisp Malting - Black0.1 lb Black 34.5 600 2.3%
0.70 lb Crisp Malting - Brown Malt0.7 lb Brown Malt 32.7 65 15.9%
0.80 lb Thomas Fawcett - Dark Crystal Malt II0.8 lb Dark Crystal Malt II 33 120 18.2%
0.30 lb Maltodextrin0.3 lb Maltodextrin 39 0 6.8%
4.40 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - Fuggle UK0.5 oz Fuggle UK Hops Pellet 4.3 Boil 60 min 16.68 83.3%
0.10 oz Yakima Chief Hops - Fuggle UK0.1 oz Fuggle UK Hops Pellet 4.3 Boil 8 min 1 16.7%
0.60 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10 qt Strike 152 °F --
10 qt Sparge 160 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Lactose Other Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
100 Milliliters
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 81 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
"Auggie's East End Ale" London Brown Ale beer recipe by Rob R.. All Grain, ABV 3.13%, IBU 17.69, SRM 27.41, Fermentables: (Mild, Black, Brown Malt, Dark Crystal Malt II, Maltodextrin) Hops: (Fuggle UK) Other: (Lactose)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-28 03:14 UTC
Discussion about this recipe:
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Rob R. 12/20/2021 at 06:20pm
Fermentation was more vigorous than expected. Was hoping the additions would bring this beer within the style guidelines, which explains the use of maltodextrin to increase the original gravity without making it too alcoholic. Open to suggestions on how else to accomplish this.

The beer is malt-forward, though unsure if it is sweet enough. Mann's is one of the most renowned surviving commercial examples of this style, and it can be difficult to procure, depending on where one lives. The lactose was added to boost sweetness, though this batch did not prove to be overly sweet. Comparing to Mann's was not feasible.

Recipe may need some work, but overall decent brown ale. Will experiment to determine how the sweetness can be brought out, and possibly what results other yeasts produce.



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