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Brown Ale

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.1 liter(s)
    Mash size
  • 21.4 liter(s)
    Total mash volume

Steps

Temp Time
55 C 10 min
65 C 10 min
66 C 10 min
68 C 10 min
72 C 20 min
78 C 5 min

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Fermentables

12.6 BLG
5.1% ABV
13.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.5 kg 28% 80 % 5
Grain Simpsons - Maris Otter 1 kg 18.7% 81 % 6
Grain Pilzneński 1 kg 18.7% 81 % 4
Grain Fawcett - Brown 0.4 kg 7.5% 72 % 180
Grain Abbey Malt Weyermann 0.3 kg 5.6% 75 % 45
Grain Oats, Flaked 0.3 kg 5.6% 80 % 2
Grain Monachijski 0.3 kg 5.6% 80 % 16
Grain Simpsons - Crystal Dark 0.2 kg 3.7% 74 % 158
Grain Słód Caramunich Typ II Weyermann 0.2 kg 3.7% 73 % 120
Grain Caramel/Crystal Malt - 60L 0.15 kg 2.8% 74 % 118
Sum 5.35 kg

Hops

27 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 15 g 60 min 11.5 %
Boil Bramling 20 g 60 min 4.3 %

Yeasts

Name Type Form Amount Laboratory
WLP007 - Dry English Ale Yeast Ale Liquid 75 ml White Labs

Extras

Type Name Amount Use for Time
Water Agent Lactic Acid 7 g Mash 60 min
Water Agent CaSO4 7 g Mash 60 min
Fining Whirlfloc-T 2.5 g Boil 10 min

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