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English Brown Ale
BJCP 2015 – 13B
Batch Size:
10.00 gallons
Statistics
Attenuation:
84.8% Apparent – 69.6% Real
Fermentables
| Amount |
Fermentable |
% of Grist |
| 23.00 pounds |
Pale Malt, Maris Otter |
83.3% |
| 1.50 pounds |
Brown Malt (Simpsons) |
5.4% |
| 1.00 pounds |
Crystal, Dark (Simpsons) |
3.6% |
| 1.00 pounds |
Crystal, Medium (Simpsons) |
3.6% |
| 0.62 pounds |
Chocolate, Pale |
2.2% |
| 0.50 pounds |
Special B Malt |
1.8% |
| 27.62 pounds
| Total Fermentable Weight
| 100%
|
Hops
| Amount |
Hop |
Time |
Use |
Form |
AA |
| 1.00 ounces | Magnum | 60 minutes | Boil | Pellets | 12.0% |
| 0.50 ounces | East Kent Goldings (EKG) | 20 minutes | Boil | Pellets | 5.0% |
| 0.50 ounces | East Kent Goldings (EKG) | 0 minutes | Aroma | Pellets | 5.0% |
| 2.00 ounces |
Total Hop Weight |
Non-Fermentables
| Amount |
Non-Fermentable |
Type |
Use |
Time |
| 13 oz | PB2 Powder | Other | | minutes |
| 4 oz | Peanut Butter Extract | Other | | minutes |
Yeasts
| Name |
Lab/Manufacturer |
Product ID |
Form |
| London ESB Ale | Wyeast | 1968 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out
Mash Steps
| # |
Name |
Type |
Time |
Temp. |
| 1 | Mash In | Infusion | 45 minutes | 158° F |
Fermentation and Aging
Secondary:
10 days @ 67° F
Special Procedures
Simulate London water profile
- Mash water additions: 2g CaCl, 2g Epsom salt, .4g salt, 4.5g baking soda.
- Sparge water additions: 1.5g CaCl, 1.5g Epsom salt, .4g salt
Add PB2 to secondary. Add PB Extract at packaging.