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#43 English Brown Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 14 %/h
    Evaporation rate
  • 26.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 90 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 14.5 liter(s)
    Mash size
  • 18.6 liter(s)
    Total mash volume

Steps

Temp Time
64 C 30 min
72 C 20 min

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Fermentables

12.4 BLG
5% ABV
18.4 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 3.44 kg 83.3% 83 % 7
Grain Amber Malt 0.21 kg 5.1% 75 % 70
Grain Caramel/Crystal Malt - 60L 0.35 kg 8.5% 74 % 170
Grain Weyermann - Dehusked Carafa III 0.13 kg 3.1% 1 % 1400
Sum 4.13 kg

Hops

32 IBU

Bitterness ratio 0.64 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 11.5 %
Boil East Kent Goldings 20 g 10 min 4.5 %
Boil Fuggles 15 g 10 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
WLP002 - English Ale Yeast Ale Slant 120 ml White Labs

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