| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 25 lb | Simpsons - Maris Otter pale |
$ 1.69 / lb $ 42.19 |
38 | 2.4 | 80.6% |
| 3 lb | United Kingdom - Crystal 60L | 34 | 60 | 9.7% | |
| 1 lb | Thomas Fawcett - Pale Chocolate Malt |
$ 3.49 / lb $ 3.49 |
32.2 | 230 | 3.2% |
| 0.50 lb | Bairds - Roasted Barley |
$ 4.49 / lb $ 2.25 |
33 | 600 | 1.6% |
| 1.50 lb | Briess - Carapils Malt |
$ 3.00 / lb $ 4.50 |
34.5 | 1.5 | 4.8% |
| 31 lbs / $ 52.42 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 4 oz | Yakima Valley Hops - East Kent Golding | Pellet | 6.2 | Boil | 60 min | 28.71 | 100% | |
| 4 oz / $ 0.00 | ||||||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 11.5 gal | Strike | 164 °F | 152 °F | 60 min | |
| 12 gal | Sparge | 168 °F | 168 °F | 15 min | |
|
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 65 °F |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 22 g | Chalk | Water Agt | Mash | 1 hr. | |
| 9 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
| 10 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
| 7 g | Baking Soda | Water Agt | Mash | 1 hr. | |
| 22.19 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
| 1.64 g | Lactic acid | Water Agt | Sparge | 1 hr. |
| Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 |
| Method: co2 Amount: 2.28 psi Temp: 38 °F CO2 Level: 1.65 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 75 | 10 | 30 | 75 | 45 | 150 |
|
To brew a balanced English Nut Brown Ale that emphasizes rich malt flavors and a round mouthfeel, focus on a moderate chloride level relative to a lower sulfate level. Darker malts naturally lower mash pH, so higher alkalinity is needed to keep the mash pH in the ideal range of 5.2–5.5. Ideal water profile for an English Nut Brown Ale Mineral Target Range (ppm)Flavor/Function Calcium (Ca) 50–100 ppm - A key mineral for yeast health, enzyme activity in the mash, and beer clarity. The lower end is suitable for malt-forward beers. Magnesium (Mg) 5–15 ppm - A yeast nutrient that can enhance flavors in small amounts. Higher levels can lead to an astringent flavor. Sodium (Na)10–50 ppm - Rounds out malt flavors and contributes to a smoother mouthfeel. Keep concentrations modest to avoid a salty taste. Sulfate (SO) 20–75 ppm - Accentuates hop bitterness and provides a drier, crisper finish. The lower end of this range is better for a malt-focused beer. Chloride (Cl) 50–100 ppm - Enhances malt sweetness and fullness. A higher concentration relative to sulfate (a chloride-to-sulfate ratio greater than 1:1) is desirable for this style. Bicarbonate (HCO3) 100–200 ppm - A buffer that increases mash alkalinity, counteracting the acidity of the darker malts and helping to achieve the correct mash pH. Important water chemistry concepts Chloride-to-Sulfate Ratio: For a malt-forward beer like an English Nut Brown Ale, you want a higher chloride-to-sulfate ratio (e.g., 2:1 or higher). Mash pH: The presence of dark, roasted malts will lower the mash pH. Adequate alkalinity from bicarbonate is essential to prevent the mash pH from dropping too low, which can lead to astringency. Starting Point: If you are starting with very soft (or reverse osmosis) water, build your profile by adding calcium chloride to boost both calcium and chloride, and a small amount of gypsum for calcium and sulfate. Use baking soda to increase alkalinity. If you have harder water, you may need to dilute with distilled or RO water to lower certain mineral levels. |
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| 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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