Historic London Brown Ale - Beer Recipe - Brewer's Friend

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Historic London Brown Ale

161 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: London Brown Ale
Boil Time: 75 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.58 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Jeff Jennings
Calories: 161 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Sunday March 31st 2019
1.048
1.017
4.1%
24.9
30.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 63.6%
0.75 lb United Kingdom - Extra Dark Crystal 120L0.75 lb Extra Dark Crystal 120L 33 120 13.6%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 9.1%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 4.5%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.1%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.4 Boil 60 min 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.75 g Calcium Chloride Water Agt Mash 0 min.
1.65 g Epsom Salt Water Agt Mash 0 min.
1.65 g Gypsum Water Agt Mash 0 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 10 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) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.88 7.5  
Mash volume with grains 2.28 9.1  
Grain absorption losses -0.63 -2.5  
Remaining sparge water volume (equipment estimates 3.85 g | 15.4 qt) 3.58 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.85 g | 19.4 qt) 4.58 18.3  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.46 21.8
Equipment Profile Used: System Default
"Historic London Brown Ale" London Brown Ale beer recipe by Jeff Jennings. All Grain, ABV 4.06%, IBU 24.92, SRM 30.32, Fermentables: (Maris Otter Pale, Extra Dark Crystal 120L, Flaked Wheat, Roasted Barley, Lactose (Milk Sugar)) Hops: (East Kent Goldings) Other: (Calcium Chloride, Epsom Salt, Gypsum, Yeast Nutrient, Irish Moss)
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  • Last Updated: 2019-04-06 23:07 UTC