Leeroy [Brown Ale] - Beer Recipe - Brewer's Friend

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Leeroy [Brown Ale]

343 calories 38.2 g 750 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 60.2 liters
Post Boil Size: 52.19 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: NattyJ
Calories: 343 calories (Per 750ml)
Carbs: 38.2 g (Per 750ml)
Created: Wednesday March 31st 2021
1.049
1.014
4.6%
29.7
16.9
5.4
60.73
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Simpsons - Maris Otter pale8 kg Maris Otter pale $ 3.30 / kg
$ 26.43 		38 2.4 80%
0.25 kg Simpsons - Crystal Medium0.25 kg Crystal Medium $ 2.90 / kg
$ 0.72 		33 65.01 2.5%
0.50 kg Barrett Burston - Chocolate Malt0.5 kg Chocolate Malt $ 6.15 / kg
$ 3.08 		31 244.14 5%
1 kg Simpsons - Amber Malt1 kg Amber Malt $ 2.45 / kg
$ 2.45 		31.8 20.8 10%
0.25 kg Barrett Burston - Dark Crystal Malt0.25 kg Dark Crystal Malt $ 6.45 / kg
$ 1.61 		34.5 80 2.5%
10 kg / $ 34.29
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g East Kent Goldings80 g East Kent Goldings Hops $ 0.09 / g
$ 7.20 		Pellet 5.7 Boil 60 min 25.86 57.1%
60 g East Kent Goldings60 g East Kent Goldings Hops $ 0.09 / g
$ 5.40 		Pellet 5.7 Boil 5 min 3.87 42.9%
140 g / $ 12.60
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Campden Tablets $ 0.20 / each
$ 0.60 		Water Agt Mash 0 min.
10 g Gypsum $ 0.01 / g
$ 0.10 		Water Agt Mash 0 min.
23 g Calcium Carbonate (Chalk) $ 0.01 / g
$ 0.23 		Water Agt Mash 1 hr.
20 g Calcium Chloride (dihydrate) $ 0.01 / g
$ 0.20 		Water Agt Mash 1 hr.
15 g Epsom Salt $ 0.01 / g
$ 0.15 		Water Agt Mash 1 hr.
13 g Baking Soda $ 0.01 / g
$ 0.16 		Water Agt Mash 1 hr.
13 g Baking Soda $ 0.01 / g
$ 0.16 		Water Agt Mash 1 hr.
6 g Salt $ 0.01 / g
$ 0.06 		Water Agt Mash 1 hr.
6.27 ml Phosphoric acid $ 0.03 / ml
$ 0.19 		Water Agt Mash 1 hr.
$ 1.84
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
4 Liters
Cost:
$ 3.00 / L
$ 12.00
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 292 B cells required
$ 12.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.47 bar       Temp: 20 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 60 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.2 L Strike 69 °C 67 °C 60 min
24 L Batch Sparge 76 °C 76 °C 15 min
20 L Batch Sparge 76 °C 76 °C --
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.4 L. Suggest reducing initial water volume to 45.4 L and adding 9 L sparge/top-off.  
Strike water volume at mash thickness of 2.6 L/kg 24.7
Mash volume with grains 31
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 39.7 L) 45.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 54.4 L) 60.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 48 L) 52.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52.2 L) 48
Total: 70.2  
Equipment Profile Used: System Default
"Leeroy [Brown Ale]" British Brown Ale beer recipe by NattyJ. All Grain, ABV 4.6%, IBU 29.72, SRM 16.92, Fermentables: (Maris Otter pale, Crystal Medium, Chocolate Malt, Amber Malt, Dark Crystal Malt) Hops: (East Kent Goldings) Other: (Campden Tablets, Gypsum, Calcium Carbonate (Chalk), Calcium Chloride (dihydrate), Epsom Salt, Baking Soda, Salt, Phosphoric acid)
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  • Last Updated: 2023-04-21 02:29 UTC