Mr. Brown

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
38 L 60 min 23.7 IBUs 22.3 SRM 1.059 1.017 5.5 %
Actuals 1.061 1.011 6.6 %

Fermentables

Name Amount %
2-Row 8.3 kg 78.93
Caramel/Crystal Malt - 60L 907 g 8.62
Wheat, Raw 500 g 4.75
Honey Malt 300 g 2.85
Black (Patent) Malt 277 g 2.63
Special B Malt 232 g 2.21

Hops

Name Amount Time Use Form Alpha %
Northern Brewer 50 g 60 min Boil Pellet 7.5
Cascade 26 g 5 min Boil Pellet 7.1

Miscs

Name Amount Time Use Type
Irish Moss 0.50 tsp 10 min Boil Fining

Yeast

Name Lab Attenuation Temperature
London ESB Ale (1968) Wyeast Labs 69% 17.78°C - 22.22°C

Mash

Step Temperature Time
Mash In 66.67°C 60 min