SB4-1:English Brown - Beer Recipe - Brewer's Friend

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SB4-1:English Brown

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: jmelby
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday December 28th 2018
1.049
1.012
4.8%
33.1
14.5
3.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Maris Otter Pale (UK)8 lb Maris Otter Pale (UK) 37.7 3 82.1%
8 oz Special Roast (US)8 oz Special Roast (US) 32.8 50 5.1%
8 oz US - Brown Malt (UK)8 oz Brown Malt (UK) 31.8 65 5.1%
4 oz US - Crystal 45L (UK)4 oz Crystal 45L (UK) 33.8 45 2.6%
4 oz Victory (US)4 oz Victory (US) 33.8 28 2.6%
4 oz US - Pale Chocolate (UK)4 oz Pale Chocolate (UK) 32.8 207 2.6%
156 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galena (US)0.5 oz Galena (US) Hops Pellet 13 Boil 40 min 21.97 33.3%
1 oz Fuggle (US)1 oz Fuggle (US) Hops Pellet 4.75 Boil 20 min 11.08 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Chalk Water Agt Mash 0 min.
2.50 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02
 
Target Water Profile
Northfield, MN, United States
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.27 17.1  
Mash volume with grains 5.05 20.2  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 4.26 g | 17 qt) 4.3 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.1 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.57 34.3
Equipment Profile Used: System Default
 
Notes

Imported from Brewtoad. Brewed January 2016

Must be 100% RO with salts

Mash 153F, stirred at 30 minutes

pH at 15min 5.58
ph at stir 5.57

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  • Last Updated: 2023-08-24 03:44 UTC