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Imperial Brown Ale

Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 323 calories (Per 330ml)
Carbs: 31.5 g (Per 330ml)

Created: Thursday January 23rd 2020

Original Gravity:

1.104

Final Gravity:

1.024

ABV (alternate):

11.6%

IBU (tinseth):

63.1

SRM (morey):

35.4

Mash pH

5.1

Cost €

n/a

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Fermentation History

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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.80 kg	Crisp Malting - Maris Otter Pale6.8 kg Maris Otter Pale	38	3.75	64.2%
1.50 kg	Crisp Malting - United Kingdom - Brown Malt1.5 kg United Kingdom - Brown Malt	32.7	65	14.2%
1 kg	Brown Sugar1 kg Brown Sugar - (late boil kettle addition)	45	15	9.4%
0.30 kg	Weyermann - German - Carafa Special Type 1 0.3 kg German - Carafa Special Type 1	29.9	340	2.8%
1 kg	Viking - Finland - Red Ale Malt1 kg Finland - Red Ale Malt	35	27	9.4%
10.60 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	BSG - Challenger100 g Challenger Hops	Pellet	5.1	Boil	60 min	46.46	53.5%
23 g	East Kent Goldings23 g East Kent Goldings Hops	Pellet	4	Boil	30 min	6.44	12.3%
37 g	East Kent Goldings37 g East Kent Goldings Hops	Pellet	4	Dry Hop	5 days		19.8%
27 g	BSG - East Kent Goldings27 g East Kent Goldings Hops	Pellet	5.4	Boil	30 min	10.21	14.4%
187 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
100 g	BSG - Challenger (Pellet) 100 g Challenger (Pellet) Hops	46.46	53.5%
60 g	East Kent Goldings (Pellet) 60 g East Kent Goldings (Pellet) Hops	6.44	32.1%
27 g	BSG - East Kent Goldings (Pellet) 27 g East Kent Goldings (Pellet) Hops	10.21	14.4%
187 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.5 L	mash-in 1	Strike	40 °C	40 °C	10 min
	mash 1	Infusion	69 °C	69 °C	60 min
	mash-out 1	Infusion	--	76 °C	10 min
3.9 L	sparge 1	Fly Sparge	76 °C	76 °C	15 min
	mash-in 2	Infusion	--	40 °C	10 min
	mash 2	Infusion	--	69 °C	60 min
	mash-out 2	Infusion	--	76 °C	10 min
11.8 L	sparge 2	Fly Sparge	--	76 °C	15 min
Starting Mash Thickness: 2.7 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Antioxin SBT	Water Agt	Mash	0 min.
2 g	Wyeast - Beer Nutrient	Other	Boil	10 min.
1 each	Protafloc	Fining	Boil	10 min.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Wyeast - London Ale 1028

Amount:	1.83 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	16 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 190 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

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

Notes

Mash 1 3.3kg Maris Otter and Brown Malt. Mash 2 rest of grains.

Last Updated and Sharing

702

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Brews

Public: Yup, Shared
Last Updated: 2020-05-30 07:40 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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Imperial Brown Ale

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