Style: London Brown Ale

• 75% Pale
• 10% Crystal
• 6% Toast
• 5% Roast

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

• 93% Pale (72%)
• 82% Roast (6%)
• 76% Crystal (14%)
• 55% Toast (11%)

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

• 39% East Kent Goldings
• 34% Fuggle
• 5% Willamette
• 5% Cascade
• 5% Magnum
• 5% Northern Brewer
• 5% Perle
• 3% Challenger
• 3% Chinook
• 3% Golding

% of London Brown Ale recipes using each hop

• 35% Chocolate Malt
• 25% Pale Malt, Maris Otter
• 13% Caramel/Crystal Malt - 80L
• 13% Special Roast
• 12% Biscuit Malt
• 9% Caramel/Crystal Malt - 60L
• 9% Caramel/Crystal Malt -120L
• 9% Special B Malt
• 7% Brown Malt
• 7% Oats, Flaked

Colour = malt category · bar = % of recipes

• 10% SafAle English Ale (S-04) Fermentis
• 9% London ESB Ale (1968) Wyeast Labs
• 5% Nottingham Lallemand
• 5% English Ale (WLP002) White Labs
• 5% British Ale Yeast (1098) Wyeast Labs
• 4% British Ale (WLP005) White Labs
• 4% London Ale III (1318) Wyeast Labs
• 3% Windsor Yeast Lallemand
• 3% Newcastle Dark Ale Yeast (M03) Mangrove Jack's
• 3% London Ale Yeast (1028) Wyeast Labs

% of London Brown Ale recipes using each strain

• 86% Single Infusion
• 14% Step Mash
• 0% Decoction

% of London Brown Ale recipes with mash data

• 91 ppm Ca²⁺
• 5 ppm Mg²⁺
• 30 ppm Na⁺
• 53 ppm Cl⁻
• 65 ppm SO₄²⁻
• 250 ppm HCO₃⁻

median across recipes with a declared water profile