American Brown Ale

All Grain Recipe

Submitted By: foam55 (Shared)
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Brewer: Mark
Batch Size: 6.00 galStyle: American Brown Ale (10C)
Boil Size: 7.65 galStyle Guide: BJCP 2008
Color: 18.2 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 23.8 IBUsBoil Time: 70 min
Est OG: 1.052 (12.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Single Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 tsp Chalk (Mash 60 min) Misc 1
10 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 4.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
5.60 oz Chocolate Malt (350.0 SRM) Grain 4
0.50 oz Black (Patent) Malt (500.0 SRM) Grain 5
1.40 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
0.60 oz Willamette [5.5%] - Boil 10 min Hops 8
0.60 oz Liberty [4.3%] - Boil 0 min Hops 9
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 10
0.25 tsp Yeast Nutrient (Primary 3 days) Misc 11
1.00 oz Cascade [5.5%] - Dry Hop 0 days Hops 12

Taste Notes

Aug 4 Removed hop bag w Cascade O1oz. and tasted -- nice and malty, not sweet. Not much hop flavor but that has maybe not suffused through wert since I just pulled the bag. Will bottle w 4.4 oz corn sugar for nice and carbonated. Final gravity is 1.013 ABV 5.3%

Notes

Water treatment: adding 2 tsp of calcium carbonate to raise acidity. May have done more than I expected--ph test shows almost 7/neutral but that should drop with sparging. Noted some fermenting action last night at 8 pm. This morning going strong. Bathroom is cool at 70, but with door kept closed will drop to mid 60s. I will try to keep it there for most of fermentation. Did not get OG but I can safely call it 1.053 I think. Wort in bucket =5 gallons. Final gravity it 1.013 for abv of 5.3% Bottled 47 x 12oz.