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Brown Ale

162 calories 17.3 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: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Reevesie
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday July 1st 2023
1.049
1.013
4.6%
31.0
23.9
4.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Thomas Fawcett - Maris Otter Pale Ale Malt5 lb Maris Otter Pale Ale Malt 38 2.65 50%
3 lb Brown Malt3 lb Brown Malt 34 90.36 30%
454 g Tate and Lyle - Golden Syrup454 g Golden Syrup - (late boil kettle addition) 40 1 10%
1 lb American - Victory1 lb Victory 34 28 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tahoma0.5 oz Tahoma Hops Pellet 7.4 Boil 60 min 14.62 16.7%
0.50 oz Tahoma0.5 oz Tahoma Hops Pellet 7.4 Boil 15 min 7.25 16.7%
1 oz Galena1 oz Galena Hops Pellet 14.9 Whirlpool at 170 °F 20 min 6.09 33.3%
1 oz Tahoma1 oz Tahoma Hops Pellet 7.4 Whirlpool at 170 °F 20 min 3.02 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Fermcap Fining Boil 1 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
5 tsp yeast nutrition Other Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
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
4 gal Strike 162 °F 152 °F 60 min
3.5 gal Batch Sparge 170 °F 160 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains (equipment estimates 4.02 g | 16.1 qt) 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.96 g | 19.8 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.96 g | 27.8 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 5.5 22  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

7/1/23-First time trying this, using a less-modern variation of a British Brown. Here are the water calcs:
Mash-2ml Phosphoric, 2g Gypsum, 1g Epsom, 3g CaCl, 10g Chalk, 3g Baking Soda
Sparge-1ml Phosphoric

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  • Last Updated: 2023-10-10 00:14 UTC