English Brown Ale – All Grain On Tap



Mash PH: 5.2

Malts and Grains

Amount Malt/Grain %
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 Grain Weight 100%


Amount Non-Fermentable Time
13 oz PB2 Powder  
4 oz Peanut Butter Extract  


Amount Hop Time AA
1.00 ounces Magnum 60 min 12.0%
0.50 ounces East Kent Goldings (EKG) 20 min 5.0%
0.50 ounces East Kent Goldings (EKG) 0 min 5.0%
2.00 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
London ESB Ale Wyeast 1968 5000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 45 min. 158°F

Add 100% of mash water at 171° F / 77° C

Water Profile London, England

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.

Fermentation and Aging

7 days @ 67° F
10 days @ 67° F
30 days @ 65° F

Peanut Butthurt

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 9.2    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.8    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 12.1    
Post-Boil Amount: 11    
Boil Time: 90    
OG: 1.066 / 16.1° P    
Mash PH:      
Boil PH:      

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