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English Brown Ale v2

Method: BIAB
Style: Southern English Brown
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 98%
Calories: 168 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)

Created: Friday February 20th 2026

Original Gravity:

1.050

Final Gravity:

1.019

ABV (standard):

4.1%

IBU (tinseth):

18.3

SRM (morey):

14.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Great Western - Pale High Color9 lb Pale High Color	37	3	78.3%
1.25 lb	Viking - Caramel 50 Malt(20L)1.25 lb Caramel 50 Malt(20L)	34	20	10.9%
0.50 lb	Rahr - Kilned Caramel 80L0.5 lb Kilned Caramel 80L	27.6	80	4.3%
0.75 lb	Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L	34	60	6.5%
11.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Fuggles1 oz Fuggles Hops		Pellet	4.5	Boil	60 min	18.25	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Fuggles (Pellet)		18.25	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			--	158 °F	--

Other Ingredients

Amount	Name	Type	Use
4.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash
0.50 g	Gypsum	Water Agt	Mash
1 g	Magnesium Chloride	Water Agt	Mash
1 g	Slaked Lime	Water Agt	Mash

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	65 - 68 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 82 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 6.81 psi Temp: 37 °F CO₂ Level: 2.12 Volumes

Target Water Profile

Abbeville

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
It also had me change the water chemistry: Goal: The higher concentration of $Cl^-$ will create the "fullness" and "softness" you are looking for.Recommendation: Use a brewing water calculator (like Bru'n Water or the one in BeerSmith/Brewfather) to confirm the new amounts give you a $Cl^-:SO_4^{2-}$ ratio of at least 2:1, preferably 3:1 (e.g., 150 ppm Chloride to 50 ppm Sulfate).
Mash Chemistry and Brewing Water Calculator

Notes

Here is the remixed English Brown Ale recipe, adjusted for your actual equipment performance and the new profile settings we discussed to ensure you hit that warm, toffee-heavy goal.

Water & Minerals
Strike Water: ~8.2 Gallons
Mash Schedule
Temperature: 158°F (Controlled by your Blichmann 220v)
Duration: 60 Minutes
Goal: Maximize unfermentable sugars (dextrins) for body and toffee sweetness.
The Boil
Pre-Boil Volume Target: 6.75 Gallons
Pre-Boil Gravity Target: 1.041
Note: If low, add Light DME in 0.5 lb increments.
Fuggles (1 oz): Add at 60 minutes.
Post-Boil Volume: 5.5 Gallons

Yeast:
Use WLP002 and ferment at 66°F. Bring up to 69 degrees after day 6. Wait 4 days, cold crash to 35

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-02-21 17:26 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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