London Brown Ale - Beer Recipe - Brewer's Friend

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London Brown Ale

105 calories 11.6 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.29 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Todd Semke
Hop Utilization: 99%
Calories: 105 calories (Per 12oz)
Carbs: 11.6 g (Per 12oz)
Created: Sunday September 29th 2024
1.032
1.009
3.0%
23.6
27.6
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 64%
1 lb United Kingdom - Extra Dark Crystal 160L1 lb Extra Dark Crystal 160L 33 160 16%
0.50 lb Barrett Burston - Dark Crystal Malt0.5 lb Dark Crystal Malt 34.5 80 8%
0.25 lb Dingemans - Chocolate Rye0.25 lb Chocolate Rye 30 115 4%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 4%
0.25 lb Weyermann - Carafa II0.25 lb Carafa II 31.5 415 4%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 23.55 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Chalk Water Agt Mash 1 hr.
0.10 g Gypsum Water Agt Mash 1 hr.
0.10 oz Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.3 oz       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.4 qt High proteins Strike 168 °F 155 °F 60 min
9.4 qt Batch Sparge 212 °F 165 °F 20 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 2.34 9.4  
Mash volume with grains 2.84 11.4  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume (equipment estimates 5.23 g | 20.9 qt) 5.98 23.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7.29 29.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5 20  
Total: 8.32 33.3
Equipment Profile Used: System Default
 
Notes

Recipe from “beer and brewing.com/makeyour best southern English brown

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  • Last Updated: 2024-10-05 16:59 UTC