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British Brown

Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20.93 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 149 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Monday March 28th 2022

Original Gravity:

1.045

Final Gravity:

1.013

ABV (standard):

4.3%

IBU (tinseth):

24.9

SRM (morey):

25.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Simpsons - Finest Pale Ale Maris Otter2.5 kg Finest Pale Ale Maris Otter	37	2.6	71.4%
0.50 kg	Simpsons - Brown Malt0.5 kg Brown Malt	32	187.93	14.3%
0.50 kg	Simpsons - Premium English Caramalt0.5 kg Premium English Caramalt	32.6	23.04	14.3%
3.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Northdown20 g Northdown Hops	Pellet	5.1	Boil at 100 °C	60 min	20.22	28.6%
10 g	East Kent Goldings10 g East Kent Goldings Hops	Pellet	4.7	Boil at 100 °C	15 min	4.62	14.3%
40 g	East Kent Goldings40 g East Kent Goldings Hops	Pellet	4.7	Dry Hop at 18 °C	0 days		57.1%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Northdown (Pellet) 20 g Northdown (Pellet) Hops	20.22	28.6%
50 g	East Kent Goldings (Pellet) 50 g East Kent Goldings (Pellet) Hops	4.62	71.4%
70 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
10 L	Infusion	--	66 °C	45 min
10 L	Sparge	66 °C	75 °C	10 min
Starting Mash Thickness: 3.13 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Whirlfloc		Water Agt	Boil	15 min.

Yeast

Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST

Amount:	11 Grams	Cost:
Attenuation (avg):	70%	Flocculation:	Low
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 59 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 75.1 g Temp: 20 °C CO₂ Level: 2 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash in at 66c for 45mins
Mash out at 78c for 10 mins

Mash All Malt for 45 mins @66c, 10L Mash, 10min Mash out @76c

10L sparge water @76c

19L (Start) rolling Boil

Hops per above,

Chill to 18c

pitch yeast.

Prime per above

Last Updated and Sharing

280

Views

Brews

Public: Yup, Shared
Last Updated: 2023-11-24 10:32 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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