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British Brown Ale 09/22/2025

Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 81% (brew house)
Source: John Luhmann
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)

Created: Sunday September 21st 2025

Old School Brown Ale

by HighVoltageMan!

OG: 1.052 FG: 1.015 ABV: 4.9% IBU: 21

Brown ale esb

by friskt

OG: 1.055 FG: 1.015 ABV: 5.2% IBU: 24

mooseaholic

by Phat Kat

OG: 1.057 FG: 1.016 ABV: 5.3% IBU: 23

Original Gravity:

1.059

Final Gravity:

1.014

ABV (standard):

5.8%

IBU (tinseth):

20.3

SRM (morey):

18.9

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	United Kingdom - Maris Otter Pale7 lb Maris Otter Pale	38	3.75	57.1%
0.75 lb	Bairds - Medium Crystal0.75 lb Medium Crystal	35.4	75	6.1%
0.50 lb	Belgian - CaraVienne0.5 lb CaraVienne	34	20	4.1%
0.50 lb	United Kingdom - Pale Chocolate0.5 lb Pale Chocolate	33	207	4.1%
1 lb	German - Melanoidin1 lb Melanoidin	37	25	8.2%
2 lb	Weyermann - Barke Munich Malt2 lb Barke Munich Malt	37	8	16.3%
0.25 lb	Briess - Victory Malt0.25 lb Victory Malt	34.5	28	2%
0.25 lb	American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L	34	40	2%
12.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
24 g	East Kent Goldings24 g East Kent Goldings Hops	Pellet	6.7	Boil	60 min	16.38	60%
16 g	East Kent Goldings16 g East Kent Goldings Hops	Pellet	6.7	Boil	10 min	3.96	40%
40 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
40 g	East Kent Goldings (Pellet) 40 g East Kent Goldings (Pellet) Hops		20.34	100%
40 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.69 gal	Heat water to 160. 60 minute mash 155 degrees	Strike	155 °F	153 °F	60 min
2 gal	Raise temp to 168 degrees for 10 minutes, pp all wort on top of grain to vorlauf	Vorlauf	168 °F	168 °F	20 min
4 gal	Sparge with 168 degree water until 6.5 gallons collected	Sparge	168 °F	168 °F	20 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 153 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish Moss	Fining	Boil	15 min.
1 tsp	Wyeast - Beer Nutrient	Other	Boil	15 min.
0.70 g	Gypsum	Water Agt	Mash	1 hr.
1.30 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.40 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.
1 g	Slaked Lime	Water Agt	Mash	1 hr.
0.80 g	Gypsum	Water Agt	Sparge	20 min.
1.40 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	20 min.
1.70 g	Epsom Salt	Water Agt	Sparge	20 min.
0.36 g	Lactic acid	Water Agt	Sparge	20 min.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 257 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	27	55	70	90
Mash Chemistry and Brewing Water Calculator

Notes

Brown Balanced Water Profile

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-09-23 00:45 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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