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English Brown 23

Method: All Grain
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 155 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)

Created: Tuesday December 27th 2022

Original Gravity:

1.050

Final Gravity:

1.015

ABV (standard):

4.6%

IBU (tinseth):

24.2

SRM (morey):

19.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Thomas Fawcett - Golden Promise Pale Ale Malt2 kg Golden Promise Pale Ale Malt	36.8	2.65	38.5%
2 kg	Thomas Fawcett - Maris Otter Pale Ale Malt2 kg Maris Otter Pale Ale Malt	38	2.65	38.5%
350 g	Flaked Wheat350 g Flaked Wheat	34	2	6.7%
300 g	Gladfield - Medium Crystal Malt300 g Medium Crystal Malt - (late mash tun addition)	35.4	56.35	5.8%
250 g	Simpsons - Premium English Caramalt250 g Premium English Caramalt - (late mash tun addition)	32.6	23.04	4.8%
100 g	Gladfield - Dark Crystal Malt100 g Dark Crystal Malt - (late mash tun addition)	35.4	96.45	1.9%
100 g	Thomas Fawcett - Pale Chocolate Malt100 g Pale Chocolate Malt - (late mash tun addition)	32.2	230	1.9%
100 g	Gladfield - Roasted Barley100 g Roasted Barley - (late mash tun addition)	33	488	1.9%
5,200 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	East Kent Goldings12 g East Kent Goldings Hops	Pellet	5.8	Boil	60 min	9.6	32.4%
25 g	East Kent Goldings25 g East Kent Goldings Hops	Pellet	5.8	Boil	10 min	14.57	67.6%
37 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
37 g	East Kent Goldings (Pellet) 37 g East Kent Goldings (Pellet) Hops		24.17	100%
37 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.9 L	Step 1	Infusion	--	66 °C	75 min
	Mash out	Infusion	--	77 °C	15 min
Starting Mash Thickness: 3.8 L/kg

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	18 - 20 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 214 B cells required

White Labs - London Ale Yeast WLP013

Amount:	1 Each	Cost:
Attenuation (custom):	68%	Flocculation:	Medium
Optimum Temp:	19 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 214 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 155 g Temp: 22 °C CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
RO Water 1g Gypsum 1g Epsom salt 3.3g Calcium chloride Mash 17L Sparge 16L
Mash Chemistry and Brewing Water Calculator

Notes

Brewed 30/12/22

Mash pH 5.55
Pre boil pH 5.35 (added 2ml acid - then down to pH5.28)

RO water used
Specialty grains added with 20mins to go in mash step 1

Pre boil gravity 1.043
OG 1.050
FG1.015

ABV 4.65%

Pitched 1/1/21
11/1/23 Tasting very good. Complex malty flavour/aroma with hints of caramel and very light roast. Low fruity esters.

Bottled/kegged 23/1/22 (2.5 Vol)

First place - BABBs Pales and Bitters February Comp - 45 pts

Award Winning Recipe

Last Updated and Sharing

139

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Brews

Public: Yup, Shared
Last Updated: 2023-02-25 01:22 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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