Style: British Brown Ale

• 68% Pale
• 9% Crystal
• 8% Toast
• 5% adjunct

% of total grain weight across all recipes · sums to ~100%

• 93% Pale (79%)
• 81% Crystal (9%)
• 76% Roast (3%)
• 57% Toast (9%)

% of British Brown Ale recipes using each malt category (addition % in brackets)

• 47% East Kent Goldings
• 28% Fuggle
• 10% Willamette
• 6% Northern Brewer
• 6% Cascade
• 5% Challenger
• 5% Magnum
• 5% Target
• 4% Golding
• 2% Columbus

% of British Brown Ale recipes using each hop

dated British Brown Ale recipes with at least one dry-hop addition

• 25% Chocolate Malt
• 15% Pale Malt, Maris Otter
• 14% United Kingdom - Maris Otter Pale
• 11% American - Chocolate
• 11% Caramel/Crystal Malt - 60L
• 9% Pale Malt (2 Row) US
• 9% Brown Malt
• 8% Victory Malt
• 7% Oats, Flaked
• 6% Caramel/Crystal Malt - 40L

Colour = malt category · bar = % of recipes

• 21% SafAle English Ale (S-04) Fermentis
• 6% Safale American (US-05) Fermentis
• 5% Nottingham Lallemand
• 5% British Ale (WLP005) White Labs
• 5% English Ale (WLP002) White Labs
• 3% British Ale Yeast (1098) Wyeast Labs
• 3% London Ale Yeast (1028) Wyeast Labs
• 3% London Ale (WLP013) White Labs
• 2% London ESB Ale (1968) Wyeast Labs
• 2% London Ale III (1318) Wyeast Labs

% of British Brown Ale recipes using each strain

• 84% Single Infusion
• 13% Step Mash
• 3% Decoction

% of British Brown Ale recipes with mash data

• 80 ppm Ca²⁺
• 5 ppm Mg²⁺
• 25 ppm Na⁺
• 74 ppm Cl⁻
• 80 ppm SO₄²⁻
• 133 ppm HCO₃⁻

median across recipes with a declared water profile