Winter Session Brown Beer Recipe | All Grain British Brown Ale | Brewer's Friend
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Winter Session Brown

176 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Thursday December 10th 2015
1.053
1.016
4.9%
29.9
21.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 74.4%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 7%
0.50 lb United Kingdom - Cara Malt0.5 lb Cara Malt 35 17.5 4.7%
5 oz United Kingdom - Pale Chocolate5 oz Pale Chocolate 33 207 2.9%
3 oz United Kingdom - Roasted Barley3 oz Roasted Barley 29 550 1.7%
1 lb Briess - Bonlander Munich1 lb Bonlander Munich 36 10 9.3%
10.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 Boil 60 min 20.22 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 3.8 Boil 20 min 8.78 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 5.7 Boil 1 min 0.94 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 qt Strike Water at 168F Infusion -- 154 °F 60 min
4.5 qt Mash Out. 4.5qt boiling water added. Infusion -- 168 °F 10 min
Fly Sparge to collect 7.5gal. Fly Sparge -- 180 °F --
Starting Mash Thickness: 1.15 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 20 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 273 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced - Amber
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 20 75 80 100
Add to treat 7-9gal distilled water:
0.5tsp CaCO3, 0.5tsp Baking Soda, 0.75tsp Gypsum, 1.5tsp CaCl, 0.5tsp Epsom Salt
Mash Chemistry and Brewing Water Calculator
 
Notes

Ended up overshooting mash temp to 156F, but let it ride. Hit OG exactly. Used oxygenation kit for first time with 1L starter of 4th gen WY1968 built from approx 140ml of thick slurry (3M cell/ml thick). Primary ferment was done in 3 days! FG=1016, about 4-5 points higher than I hoped. Flavor is not bad in hydro samples, but not what I had hoped. More forward roasted malt than anticipated. Not as much sweetness or hop flavor as hoped, though a nice woodsy, leathery english hop flavor is there. Beer is balanced. And flavors play well off each other. Mouthfeel is medium, but heavier than anticipated. All in all, this was a solid recipe, but I wish I had mashed about 3 degrees lower. Will keg and fine after 3 week primary. Will not harvest yeast. It's about time for a new culture of 1968.

Kegged, fined, and carbed, and this ended up being a pleasant surprise. Beer has been a crowd favorite. Roastiness is muted some with it fully carbonated and the mouthfeel is a little less chewey now. Literally everyone who's tried this has loved it, even non-beer drinkers. I drank almost a full 2L growler at the Mardi Gras. Glad I ended up with almost 6 gallons and put what wouldn't fit in the keg into bottles to condition with "fizz drops." Will be making this one again with recipe unchanged besides ensuring mash temp is 152-154 and no higher.

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  • Last Updated: 2016-02-18 16:04 UTC
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