English Brown 23 - Beer Recipe - Brewer's Friend

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English Brown 23

155 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 155 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Tuesday December 27th 2022
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OG: 1.047 FG: 1.011 ABV: 4.7% IBU: 25

1.050
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4.6%
24.2
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Thomas Fawcett - Golden Promise Pale Ale Malt2 kg Golden Promise Pale Ale Malt 36.8 2.65 38.5%
2 kg Thomas Fawcett - Maris Otter Pale Ale Malt2 kg Maris Otter Pale Ale Malt 38 2.65 38.5%
350 g Flaked Wheat350 g Flaked Wheat 34 2 6.7%
300 g Gladfield - Medium Crystal Malt300 g Medium Crystal Malt - (late mash tun addition) 35.4 56.35 5.8%
250 g Simpsons - Premium English Caramalt250 g Premium English Caramalt - (late mash tun addition) 32.6 23.04 4.8%
100 g Gladfield - Dark Crystal Malt100 g Dark Crystal Malt - (late mash tun addition) 35.4 96.45 1.9%
100 g Thomas Fawcett - Pale Chocolate Malt100 g Pale Chocolate Malt - (late mash tun addition) 32.2 230 1.9%
100 g Gladfield - Roasted Barley100 g Roasted Barley - (late mash tun addition) 33 488 1.9%
5,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 9.6 32.4%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 14.57 67.6%
37 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 155 g       Temp: 22 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
RO Water

1g Gypsum
1g Epsom salt
3.3g Calcium chloride

Mash 17L
Sparge 16L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.9 L Step 1 Infusion -- 66 °C 75 min
Mash out Infusion -- 77 °C 15 min
Starting Mash Thickness: 3.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 19.8
Mash volume with grains 23.2
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 18.1 L) 15.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Brewed 30/12/22

Mash pH 5.55
Pre boil pH 5.35 (added 2ml acid - then down to pH5.28)

RO water used
Specialty grains added with 20mins to go in mash step 1

Pre boil gravity 1.043
OG 1.050
FG1.015

ABV 4.65%

Pitched 1/1/21
11/1/23 Tasting very good. Complex malty flavour/aroma with hints of caramel and very light roast. Low fruity esters.

Bottled/kegged 23/1/22 (2.5 Vol)

First place - BABBs Pales and Bitters February Comp - 45 pts



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  • Last Updated: 2023-02-25 01:22 UTC