Brown Ale 8/16/2009
American Brown Ale

 

Type: All Grain

 Date: 8/16/2009

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): 25.0 Brewhouse Efficiency: 60.00
Taste Notes: Color is black. very black. no light will pass through.
Thin like moose drool. Ashy and burnt. Supposed to be .5oz black malt not 5oz. When Blended with follow up brown ale, the blend was divine. Sadly could not reproduce the blend.
light alcohol
 

Ingredients

Amount Item Type % or IBU
10.80 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.04 %
1.25 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.84 %
0.34 lb Chocolate (Briess) (350.0 SRM) Grain 2.68 %
0.31 lb Black (Patent) Malt (500.0 SRM) Grain 2.44 %
1.40 oz Goldings, East Kent [4.45 %] (60 min) Hops 21.0 IBU
0.60 oz Williamette [5.50 %] (10 min) Hops 4.0 IBU
0.60 oz Liberty [4.30 %] (0 min) Hops -
1 Pkgs English Ale (White Labs #WLP002) [Starter 1000 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.050 SG

 Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.37 % Actual Alcohol by Vol: 4.69 %
Bitterness: 24.9 IBU Calories: 223 cal/pint
Est Color: 28.0 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.70 lb
Sparge Water: 4.81 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
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.88 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
4:55 PM dough in 12.6 quarts
172 strike temp
5:45 PM second dough in 8 more quarts. mash temp was 140 for 30 minutes.
154 mash temp
6:45 PM start vorloff
6:55 PM fly sparge
7:55 PM preboil gravity 1.046
-- 7.5 gallons wort
7:55 PM boil start
7:55 PM 1 3/8 oz (40g) Kent 60 min
8:40 PM .6 oz (17 grams) glacier
9:02 PM .6 oz (17 grams) Amarillo
9:03 PM Flameout
9:03 PM chill started
9:27 PM off hose. Wort 86f
9:30 PM Keg into Ice Bath at 50f
9:50 PM At 58f for 10 - 15 minutes. Whirl pool
9:58 PM Siphon
-- 5.5gal final after boil

** OG 1.50

10:10 PM pitch yeast. WPL002, same temp as wort. no starter. pitched right to wort.

10:30 PM 66d. in closet

Rest 1 week at approx 72.

** FG 1.014

8/27/2009 Kegged and chilled to 39. Force carbonated at 25lbs for 3 days. Dropped to about 8lbs CO2.

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