Assuming you have some base malt then you are close to a Newcastle brown clone
By brother brewed this last week
Newkie Brown
Extra Special/Strong Bitter (English Pale Ale) (8 C)Type: All Grain
Batch Size: 23.00 l
Boil Size: 25.81 l
Boil Time: 60 min
End of Boil Vol: 23.92 l
Final Bottling Vol: 23.00 l
Fermentation: Ale, Two Stage
Date: 19 Feb 2014
Brewer: Troutie
Asst Brewer:
Equipment: Trouts equipment
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients Amt Name Type # %/IBU
5.11 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 96.6 %
0.07 kg Caramel/Crystal Malt – 60L (118.2 EBC) Grain 2 1.4 %
0.07 kg Chocolate Malt (886.5 EBC) Grain 3 1.4 %
0.04 kg Black (Patent) Malt (985.0 EBC) Grain 4 0.7 %
23.00 g Target [11.00 %] – Boil 60.0 min Hop 5 26.1 IBUs
14.00 g Goldings, East Kent [5.00 %] – Boil 15.0 min Hop 6 3.6 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 7 –
Gravity, Alcohol Content and Color
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 29.7 IBUs
Est Color: 27.1 EBC Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 17.31 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 5.29 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20 Mash Steps Name Description Step Temperature Step Time
Mash In Add 13.80 l of water at 74.2 C 65.6 C 75 min
Sparge: Fly sparge with 17.31 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 135.29 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 135.29 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C
Notes
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