Brown Ale #3 08/21/2010
American Brown Ale

 

Type: All Grain

 Date: 8/21/2010

Batch Size: 11.00 gal

 Brewer: jomebrew
Boil Size: 14.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot 15g and Cooler (48 qt)
Taste Rating(out of 50): 33.0 Brewhouse Efficiency: 59.00
Taste Notes: Brewed on Almaden Brewers System. Unfamiliar with their process. Low efficiency. Still beer had all desirable elements. Think it was missing the extra malt and maybe some alcohol sweetness. Scored 33 in BABO.
 

Ingredients

Amount Item Type % or IBU
22.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.48 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.41 %
1.00 lb Carapils (Briess) (1.5 SRM) Grain 3.70 %
1.00 lb Chocolate,Pale Malt (250.0 SRM) Grain 3.70 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 3.70 %
1.00 oz Simcoe [12.20 %] (60 min) Hops 21.5 IBU
1.50 oz Cascade [5.50 %] (15 min) Hops 7.2 IBU
1.00 oz Williamette [5.50 %] (15 min) Hops 4.8 IBU
1.50 oz Cascade [5.50 %] (0 min) Hops -
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.052 SG

 Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.24 % Actual Alcohol by Vol: 5.21 %
Bitterness: 31.8 IBU Calories: 231 cal/pint
Est Color: 18.1 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 27.00 lb
Sparge Water: 9.05 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
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 33.75 qt of water at 165.9 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
Brewed on PW with Aladen Brewers

Started approx 3:00 PM
Mash temp started 154. Dropped to 148 by 60 min mark
4:20 Vorlouff approx 3 gallons
Batched first runnings. Approx 18.6 brix
Final runnings 5 brix
Preboil gravity 11 brix. 1.042
Added 10G water. tun filled to brim. Mike advised that sparge in at the same rate out. not batched.
Vorloufed another 3 gallons. Fly sparge
Sparge approx 30 minutes
kettle volume approx 14 gallons
* Approx 3 gallons left in Mashtun
5:00 Boil started
Added simcoe at 60 minutes in hop sack suspended from top of kettle with binder clip
5:45 Added Willamette and cascades at 15 minutes. Added warflock and chiller
6:00 added cascades at flameout
7:15 Split approx 5 / 5 with Tom
OG 1.052 or 12.6 brix
Temp 74f. placed in ferment shack 9:09
11pm pitched yest slurry 1 liter. looked healthy and good. wort Temp 70 ish. Yeast temp 55ish
6/21 7am no activity - 5pm slight foaming 11pm - Fermentation under way temp 67ish
6/22 7am healthy fermentation. temp 69. backed off a little
6/23 5 pm carboy temp up to 71. fridge set to 66. dropped to 64

7/5 Xfer to Geg. Keg overflowing. First time I filled one all the way!!
FG 1.012 6.5 BRIX

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