Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 25 L |
75 min |
54.5 IBUs |
38.5 EBC |
1.063 |
1.018 |
5.9 % |
|
Actuals |
1.059 |
1.018 |
5.4 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Northern English Brown Ale |
11 C |
1.04 - 1.052 |
1.008 - 1.013 |
20 - 30 |
23.6 - 43.3 |
2.2 - 2.7 |
4.2 - 5.4 % |
Fermentables
| Name |
Amount |
% |
| Pilsner Malt (611,201) |
4 kg |
56.5 |
| Maris Otter Pale Ale Malt (621,101) |
2 kg |
28.25 |
| Munich Malt Type 2 (611,701) |
500 g |
7.06 |
| CARA MUNICH type 1 (612,401) |
400 g |
5.65 |
| Chocolate Malt (623,101) |
100 g |
1.41 |
| Black Malt (623,201) |
80 g |
1.13 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| East Kent Goldings (1,118) |
118 g |
60 min |
Boil |
Leaf |
5 |
| East Kent Goldings (1,118) |
20 g |
15 min |
Boil |
Leaf |
5 |
| Amarillo Gold (Vejers) |
4 g |
5 min |
Boil |
Leaf |
8.5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Klar Urt (0,861) |
12.00 g |
15 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Edinburgh Ale (WLP028) |
White Labs |
73% |
18.33°C - 21.11°C |
Mash
| Step |
Temperature |
Time |
| Step 1 |
68°C |
70 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
7 days |
20°C |
| Secondary |
7 days |
20°C |
| Tertiary |
2 days |
0°C |
| Aging |
30 days |
5°C |
Notes
21/12-2011
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