|Brown Ale #4 09/25/2017|
|American Brown Ale|
Type: All Grain
Batch Size: 5.50 gal
|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
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:
|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|
|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|
|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
5:20 80f off hose
5:20 into ice bath
5:50 out of ice
6 gallons into better bottle
6:15 Better Bottle
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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