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Over the Seas

Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Alex Àlmeida
Calories: 158 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)

Created: Sunday January 25th 2026

McEwans Export

by Regitynot

OG: 1.047 FG: 1.011 ABV: 4.7% IBU: 25

Original Gravity:

1.051

Final Gravity:

1.016

ABV (standard):

4.6%

IBU (tinseth):

23.1

SRM (morey):

15.9

Mash pH

5.4

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.20 kg	Simpsons - Finest Pale Ale Maris Otter3.2 kg Finest Pale Ale Maris Otter	37	2.6	58.2%
0.70 kg	Warminster Maltings - Flaked Malted Oats0.7 kg Flaked Malted Oats	38	2.06	12.7%
0.75 kg	Bestmalz - BEST Munich0.75 kg BEST Munich	37	6.3	13.6%
0.30 kg	Simpsons - Crystal T500.3 kg Crystal T50	34	50	5.5%
0.25 kg	Weyermann - Carapils0.25 kg Carapils	34.5	2.1	4.5%
0.30 kg	Simpsons - Brown Malt0.3 kg Brown Malt	32	187.93	5.5%
5.50 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	East Kent Goldings25 g East Kent Goldings Hops	Pellet	5	Boil at 105 °C	60 min	15.54	41.7%
20 g	Fuggles20 g Fuggles Hops	Pellet	4.5	Boil at 105 °C	15 min	5.55	33.3%
15 g	Styrian Goldings15 g Styrian Goldings Hops	Pellet	5.5	Boil at 105 °C	5 min	2.04	25%
60 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	East Kent Goldings (Pellet) 25 g East Kent Goldings (Pellet) Hops	15.54	41.7%
20 g	Fuggles (Pellet) 20 g Fuggles (Pellet) Hops	5.55	33.3%
15 g	Styrian Goldings (Pellet) 15 g Styrian Goldings (Pellet) Hops	2.04	25%
60 g / £ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Salt	Water Agt	Mash	1 hr.
10 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 102 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

An English Brown Ale brewed for my friend Cezinha as he swaps London pubs for Brazilian skies. Smooth, comforting, and full of character, this beer celebrates shared pints, good laughs, and the simple joy of spending time with someone who’s always great company. A beer for a true 'topapador'.

– –

Fermentation:
• Primary fermentation: 7 days at 18ºc.
• Diacetyl rest: 3 days at 22ºc (ramping from 18ºc to 22ºc over the first 2 days).
• Natural cooling/clearing: 7 days (at the coldest I can get without a chiller).

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-26 00:05 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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