English Brown II - Beer Recipe - Brewer's Friend

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English Brown II

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Source: HighVoltageMan!
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Sunday May 23rd 2021
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OG: 1.053 FG: 1.017 ABV: 4.8% IBU: 13

1.060
1.014
6.0%
16.1
21.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb United Kingdom - Maris Otter Pale7.5 lb Maris Otter Pale 38 3.75 67.4%
0.63 lb United Kingdom - Brown0.625 lb Brown 32 65 5.6%
0.50 lb Aromatic Malt0.5 lb Aromatic Malt 35 20 4.5%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 4.5%
0.50 lb Molasses0.5 lb Molasses 36 80 4.5%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 4.5%
1 lb Munich Dark 20L1 lb Munich Dark 20L 34 20 9%
11.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Hallertau Mittelfruh0.9 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 60 min 14.25 60%
0.60 oz Hallertau Mittelfruh0.6 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 5 min 1.89 40%
1.50 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
RIMS Infusion -- 150 °F 60 min
RIMS Infusion -- 158 °F 15 min
Mashout Infusion -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.98 15.9  
Mash volume with grains 4.83 19.3  
Grain absorption losses -1.33 -5.3  
Remaining sparge water volume (equipment estimates 4.61 g | 18.4 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.04 36.1
Equipment Profile Used: System Default
 
Notes

2nd 2021 MN State Fair

Bumped up the chocolate to1/2 pound to create a English Porter
1st 2023 Milwaukee Midwinter as an English Porter



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  • Last Updated: 2023-05-25 02:18 UTC