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250 calories 29.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Southern English Brown
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
5.00 (1 Review)

Calories: 250 calories (Per 330ml)
Carbs: 29.7 g (Per 330ml)
Created: Friday June 5th 2015
1.080
1.026
7.1%
64.8
17.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Amber2 kg Amber 32 27 26.6%
2 kg United Kingdom - Golden Promise2 kg Golden Promise 37 3 26.6%
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 39.9%
200 g United Kingdom - Crystal 60L200 g Crystal 60L 34 60 2.7%
125 g Flaked Barley125 g Flaked Barley 32 2.2 1.7%
200 g United Kingdom - Cara Malt200 g Cara Malt 35 17.5 2.7%
7.53 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g East Kent Goldings5 g East Kent Goldings Hops Leaf/Whole 5 Boil 70 min 2.42 5.9%
5 g East Kent Goldings5 g East Kent Goldings Hops Leaf/Whole 5 Boil 35 min 1.94 5.9%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 5 Boil 15 min 2.33 11.8%
15 g Fuggles15 g Fuggles Hops Leaf/Whole 4.5 Boil 10 min 2.3 17.6%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 0.94 11.8%
15 g Fuggles15 g Fuggles Hops Leaf/Whole 4.5 Boil 5 min 1.26 17.6%
25 g Fuggles25 g Fuggles Hops Leaf/Whole 4.5 Hopback at 100 °C 0 min 53.58 29.4%
85 g / $ 0.00
 
Yeast
White Labs - English Ale Blend WLP085
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 142 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L multi-rest #1: mash liquefaction, for improving enzymatic activity Infusion -- 40 °C 30 min
10 L multi-rest #2 Infusion -- 60 °C 40 min
10 L multi-rest #3 Infusion -- 70 °C 20 min
pre-lauter, raise temp of mash to reduce enzymatic activity (preserve sugar) Temperature -- 76 °C --
Starting Mash Thickness: 1.25 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.3 L/kg 9.4
Mash volume with grains 14.4
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 27.1 L) 24
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 25
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21.1
Hops absorption losses (hopback) -0.1
Going into fermentor 21
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

multi-rest mashing:

  • on step #2 & #3: resting the mash at this temperature has been show to improve the yield, regardless of the malts used. Varying the times spent at the 60 and 70°C rests allows you to adjust the fermentable sugar profiles. For example, a 20 minute rest at 60°C, combined with a 40 minute rest at 70°C produces a sweet, heavy, dextrinous beer; while switching the times at those temperatures would produce a drier, lighter bodied, more alcoholic beer from the same grain bill.
    reference: http://www.howtobrew.com/section3/chapter16-2.html

    continuous sparge:
  • The wort is re-circulated and drained until about an inch of wort remains above the grain bed. The sparge water is gently added, as necessary, to keep the fluid at least at that level. The goal is to gradually replace the wort with the water, stopping the sparge when the gravity is 1.008 or when enough wort has been collected, whichever comes first.
    reference: http://www.howtobrew.com/section3/chapter17.html
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  • Last Updated: 2015-07-09 12:14 UTC