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British Brown Ale

152 calories 16.1 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: Megan & Jon
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Wednesday January 9th 2019
1.046
1.012
4.6%
21.8
20.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Pale 2-Row5.5 lb Pale 2-Row 38 2.5 57.9%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 31.6%
0.50 lb American - CaraBrown0.5 lb CaraBrown 34 55 5.3%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 5.3%
9.50 lbs / $ 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 23.1%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Aroma 10 min 5.8 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-
60 10 15 55 70 90
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.42 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: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

We used pale 2-row for the base with additions of Maris Otter to diversify malt profile and introduce maltier mouthfeel, CaraBrown for caramel-like sweetness and toasted flavors and Chocolate for color and minimal chocolate characters. Both Magnum and Fuggle hops were used as British varieties that will add bitterness and aroma, added for 60 and 10 minutes respectively. Magnum was used for its high level of alpha acids, while Fuggles was used for slightly earthy and floral aromas. We chose to use Wyeast 1335 (British Ale II) for a clean finish that will support the malty flavor of this style. Fermenting will take place at 68 degrees F for minimal, but apparent ester production. The water profile we chose seemed to most closely mirror traditional British Brown Ale water profiles.

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  • Last Updated: 2019-01-10 01:05 UTC