Brown Ale #3 10/23/2010
American Brown Ale

 

Type: All Grain

 Date: 10/23/2010

Batch Size: 5.50 gal

 Brewer: jomebrew
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot 15g and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 68.20
Taste Notes: Kegged. Needs aging. Too bitter. Needs more malt balance. hoping a couple more weeks againg will help.
 

Ingredients

Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.48 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.41 %
0.50 lb Carapils (Briess) (1.5 SRM) Grain 3.70 %
0.50 lb Chocolate,Pale Malt (250.0 SRM) Grain 3.70 %
0.50 lb White Wheat Malt (2.4 SRM) Grain 3.70 %
1.00 oz Simcoe [12.20 %] (60 min) Hops 38.0 IBU
0.75 oz Cascade [5.50 %] (15 min) Hops 6.4 IBU
0.50 oz Williamette [5.50 %] (15 min) Hops 4.3 IBU
0.75 oz Cascade [5.50 %] (0 min) Hops -
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
0.50 oz Centennial [10.00 %] (Dry Hop 3 days) Hops -

 

Beer Profile

Est Original Gravity: 1.060 SG

 Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.07 % Actual Alcohol by Vol: 6.13 %
Bitterness: 48.2 IBU Calories: 268 cal/pint
Est Color: 18.1 SRM Color:
Color
 

Mash Profile
Mash Name: My Batch Sparge Total Grain Weight: 13.50 lb
Sparge Water: 3.81 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

My Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 20.25 qt of water at 164.0 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 14.0 days
Storage Temperature: 40.0 F  
 

Notes
11:10 started mash water
11:30 5.4g volume 6.8 in tun
1/2 tsp gypsum
Mashed in 11:30 temp 154 on glass, 155 on digital
151 at 30 minutes
12:33 start vorlouf
12:45 first batch finished - 3 gallons in kettle
12:54 4g batch
first batch 17.6 brix 1.073
1:08 second batch
1:39 boils started
1:39 1oz simco 60 minutes
preboil gravity 11.8brix 1.048
2:25 .5oz wilamette, .5oz cascades, whilsflock, chiller
2:45 chill started
2:55 120f
3:30 70f on pump for 20 min at 110f
OG 14.5 brix = 1.060 calculated. Hydrometer 1.059 - 1.060
66f
4:00 pitched 001 at 68f
Finished cleaning 4:20
11/6/2010 .50z Centennial dry hop
11/12 kegged
FG 1.013

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