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English brown

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Jon and Megan
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Wednesday January 9th 2019
1.046
1.011
4.5%
21.9
17.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.45 lb United Kingdom - Pale 2-Row5.45 lb Pale 2-Row 38 2.5 57.6%
2.70 lb United Kingdom - Maris Otter Pale2.7 lb Maris Otter Pale 38 3.75 28.5%
7 oz American - CaraBrown7 oz CaraBrown 34 55 4.6%
6 oz American - Chocolate6 oz Chocolate 29 350 4%
8 oz United Kingdom - Crystal 90L8 oz Crystal 90L 33 90 5.3%
151.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 15 Boil 60 min 16.08 23.1%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Aroma 10 min 5.83 76.9%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.55 14.2  
Mash volume with grains 4.31 17.2  
Grain absorption losses -1.18 -4.7  
Remaining sparge water volume (equipment estimates 5.43 g | 21.7 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.93 35.7
Equipment Profile Used: System Default
 
Notes

We used the continental 2-row malt from Baird's for the base, and added some Maris Otter to diversify the malt profile since it is a malty beer. Used cara-brown to add malt sweetness and toasted flavors while also further adding to the malt backbone. Crystal 90 was used to give caramel flavors and aroma. We chose chocolate for added color and slight chocolate flavor. Magnum was used as a high alpha acid hop for bittering, and Fuggle was chosen for earthy and floral aromas that are characteristic of the style. Wyeast 1335 was chosen because it is a traditional British yeast that supports malty flavors and finishes clean. Chose 68 for fermentation to produce some esters but keep them somewhat subdued.

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  • Last Updated: 2019-01-10 00:40 UTC