Recipe Type: All Grain
Yeast: WLP005
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.012
IBU: 20
Boiling Time (Minutes): 60
Color: 17
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

NKBrown
A ProMash Recipe Printout
BJCP Style and Style Guidelines
11-C English Brown Ale, Northern Brown
Min OG: 1.040 Max OG: 1.052
Min IBU: 20 Max IBU: 30
Min Clr: 12 Max Clr: 22 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.56
Anticipated OG: 1.052 Plato: 12.95
Anticipated SRM: 16.1
Anticipated IBU: 22.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
Evaporation Rate: 15.00 % Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.045 SG 11.08 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential Color - SRM
94.1% 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
1.3% 0.13 lbs. Special B Malt Belgian 1.030 120
2.0% 0.19 lbs. Crystal 60L America 1.034 60
2.0% 0.19 lbs. Chocolate Malt Great Britain 1.034 475
0.7% 0.06 lbs. Black Patent Malt Great Britain 1.027 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz. Northern Brewer Whole 8.00 16.1 60 min.
0.50 oz. Goldings - B.C. Whole 5.20 5.3 30 min.
0.25 oz. Goldings - B.C. Whole 5.20 1.4 15 min.
NKBrown Page 2
Yeast
White Labs WLP005 British Ale