Brown Ale #4
American Brown Ale

 

Type: All Grain

Date: 9/26/2015

Batch Size: 5.50 gal

Brewer: jomebrew
Boil Size: 7.85 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes: Two subjects consumed bottled sample. no complaints. everyone lived.
Color seems really close but lighter than moose drool Probably due to Pale chocolate malt.

I have been blending with JBA. Makes a rich, toasty fuller body. This is an excellent
 

Ingredients

Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.19 %
1.00 lb Brown Malt (65.0 SRM) Grain 9.52 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.52 %
0.25 lb Carafa II (412.0 SRM) Grain 2.38 %
0.25 lb Caramel/Crystal Malt -135L (135.0 SRM) Grain 2.38 %
1.00 oz Hallertau [4.50 %] (60 min) Hops 14.3 IBU
0.50 oz Goldings, East Kent [4.45 %] (60 min) Hops 7.1 IBU
0.50 oz Liberty [4.30 %] (30 min) Hops 5.2 IBU
1.00 oz Glacier [5.60 %] (0 min) Hops -
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.049 SG

Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.96 % Actual Alcohol by Vol: 5.74 %
Bitterness: 28.5 IBU Calories: 239 cal/pint
Est Color: 19.1 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 10.50 lb
Sparge Water: 6.63 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 13.13 qt of water at 163.6 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

1:10 PM dough in 21 quarts
1 tsp gypsum
166 strike temp
mash temp 148
1:10 PM vorloff
2:20 PM sparge start
Sparge water 170 - 175
Final mash temp 154
3:30 1.006 at 150f
3:30 preboil 1.020 t 176f
3:30 preboil 1.047

7.2 gallons into kettle

3:54 boil 40g Kent Golding (60 minute)
4:45 17g Willamette (10 minute)
4:55 17g liberty (flame out)
4:55 flame out
6 Gallons at end of boil
4:55 On Hose
5:07 100f
5:20 80f off hose
5:20 into ice bath
5:50 out of ice
6 gallons into better bottle
6:15 Better Bottle

OG 1.054

6:15 PM pitch yeast. WPL002, starter from light DM.
in fridge temp control 68f

9/7/09 11:00 PM Ferment starting. Pretty regular bubbles in blow off jug.

9/8/09 7:00AM strong ferment. lots of stuff in the head room and in blow off tube.
No temp strip on carboy. fridge temp seem about right. put probe in bottle of water.
Heard that works better.

9/8/08 5:00PM Still strong ferment. Looks like some volume added to blow off bottle.
removed some just to be safe. big bubbles. smells beery in fridge. Constant Bubbles.

999 5:45AM Still going strong. Looks like the stuff might be dropping more than rising.
Fermentation probably slowing. Big bubbles in blowoff jug.
* Worried about phenols. Think the water needs to be better treated for chlorine and chloromine.

9/10 bubble <wait> bubble <wait> Yawn <wait> Bubble. Increased ferment temp from 68 to 69.

9/11 did not look at it this AM.

9/12 No more bubbles

9/13 7:00PM Xfered to keg. 5 gallons

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