North of Trent

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 27.5 IBUs 16.8 SRM 1.056 1.015 5.4 %
Actuals 1.046 1.01 4.7 %

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 12 - 22 2.2 - 2.7 4.2 - 5.4 %

Fermentables

Name Amount %
Muntons Pale Malt (2 Row) UK 10 lbs 75.47
Briess Victory Malt 1 lbs 7.55
Hugh Baird Carastan 35L 1 lbs 7.55
Special Roast 1 lbs 7.55
Muntons Chocolate Malt 4 oz 1.89

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1 oz 60 min Boil Pellet 7.2
Goldings, East Kent 0.5 oz 15 min Boil Pellet 7.2
Goldings, East Kent 0.5 oz 5 min Boil Pellet 7.2

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.20 Items 15 min Boil Fining
Yeast Nutrient 1.20 tsp 3 days Primary Other

Yeast

Name Lab Attenuation Temperature
London Ale (WLP013) White Labs 71% 66°F - 71°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

Water Additions:

Mash:
2g - Gypsum CaSO4
1g - Calcium Chloride CaCl2
2g - Chalk CaCO3

Sparge:
3g - Gypsum CaSO4
1.5g - Calcium Chloride CaCl2
3g - Chalk CaCO3

Estimated Mash pH: 5.63

Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio
118 4 3 36 105 0.34