North Downs Brown - Beer Recipe - Brewer's Friend

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North Downs Brown

131 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.2 liters
Post Boil Size: 22.2 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Terry Rayment
No Chill: 10 minute extended hop boil time
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Sunday April 5th 2020
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OG: 1.047 FG: 1.011 ABV: 4.7% IBU: 25

1.043
1.010
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23.5
32.1
5.9
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.20 kg United Kingdom - Maris Otter Pale3.2 kg Maris Otter Pale 38 7.04 85.3%
300 g United Kingdom - Crystal 60L300 g Crystal 60L 34 175.16 8%
100 g United Kingdom - Chocolate100 g Chocolate 34 1100.62 2.7%
150 g Belgian - Biscuit150 g Biscuit 35 50.01 4%
3,750 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Progress16 g Progress Hops Pellet 5.8 Boil 60 min 14.05 42.1%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 4 Boil 10 min 4.26 31.6%
10 g Progress10 g Progress Hops Pellet 5.8 Aroma 10 min 5.15 26.3%
38 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
4 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - London ESB
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.98 bar       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Terry - Dark Malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99 10 90 140 104 338.4
40l water prepared the night before brew day
Additions to E&S tap water:
1 X Campden tablet
4 mg (0.6 tsp) sodium chloride (to accentuate maltiness)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.96 L Strike 68 °C 67 °C 60 min
13.08 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 15
Mash volume with grains 17.5
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 14.5 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 24.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 22.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.2 L) 19
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

Yeast Note:
LalBrew® London does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).
Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according to desired result. Mash at a lower temp to get full yeast attenuation.
Yeast starts fast, and is lively so allow plenty of headspace in FV and use blow off tube.

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  • Last Updated: 2020-04-13 09:36 UTC