Best Buddies Brown Ale
Partial Mash Recipe
Submitted By: brett (Shared)
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|Brewer: Brett Binns|| |
|Batch Size: 5.00 gal||Style: American Brown Ale (10C)|
|Boil Size: 3.50 gal||Style Guide: BJCP 2008|
|Color: 22.7 SRM||Equipment: 4 Gal Pot and 3 Gal Cooler - Extract/Partial Mash|
|Bitterness: 21.1 IBUs||Boil Time: 60 min|
|Est OG: 1.068 (16.6° P)||Mash Profile: Single Infusion, Medium Body, No Mash Out|
|Est FG: 1.015 SG (3.8° P)||Fermentation: Ale, Two Stage|
|ABV: 7.0%||Taste Rating: 30.0|
||Pale Malt, Maris Otter (3.0 SRM)
||Chocolate Malt (215.0 SRM)
||Golden Naked Oats (6.0 SRM)
||Caramel/Crystal Malt - 60L (60.0 SRM)
|3 lbs 4.80 oz
||Muntons Maris Otter Light LME (4.0 SRM)
||Goldings, East Kent [5.0%] - Boil 60 min
||Goldings, East Kent [5.0%] - Boil 30 min
||Whirlfloc Tablet (Boil 15 min)
||Brown Sugar, Dark [Boil for 15 min] (50.0 SRM)
||Molasses [Boil for 15 min] (80.0 SRM)
||Goldings, East Kent [5.0%] - Boil 10 min
||Yeast Nutrient (Boil 10 min)
||West Yorkshire Ale (Wyeast Labs #1469)
||Maple Syrup (35.0 SRM)
NotesThis is very loosely based on A-to-Z Brown Ale from page 46 of Extreme Brewing by Sam Calagione. I made it a partial mash, used Maris Otter for grain and LME, switched to all English hops and eliminated the Candi sugars. I also added grain to darken the ale.
*** Also note *** The Maple Syrup should be unopened, bottle cleaned thoroughly, and added to the Primary after about three days or possibly to the secondary.
The likely Yeast choices are:
1. Whitbread - Wyeast 1099 \__ Southern Brown
2. West Yorkshire Ale - Wyeast 1469 /
3. London Ale - Wyeast 1028 - Northern Brown
4. Northwest Ale - Wyeast 1332 - American Brown
Specialty grains were supposed to come out to 1.5 lb. I measured the Crystal 60L as two scoops/0.5 lb. Two scoops each of chocolate and oats and what do you know; 2.0 lbs! Hence the new weights.
Eliminating the maple syrup drops the OG from 1.068 to 1.065. From this fact I think we can calculate the ABV based on adding the maple syrup during fermentation instead of at the end of the boil if we with to.
West Yorkshire Ale yeast was what was available and what we went with.
2014-01-10: Brew day with Drew. Started at about 1930 and ended at 0100, a late night for this Binns boy. Brewing went well and it was a pleasure to have Drew's help. We hit an OG of 1.062 (1.061 @ 67.2℉). The effective OG with the coming addition of the maple syrup is therefore 1.065 based on my notes above. This is 0.003 shy of the estimated 1.068 OG that was the target but is certainly acceptable. I will record the effective OG number.
2014-01-11 1320: Slow to take off. Tempurature of the brew is 66 ℉ so I warmed it up a degree or two in there. West Yorkshire Ale yeast has an upper limit of 72 ℉ so I don't really want to go any warmer.
2014-01-16: Racked to secondary. Specific gravity was 1.022 @ 66.4 ℉ or 1.023. Tastes good.
2014-02-14: Bottling day! Final gravity was 1.014 @ 66.6 ℉ or 1.015 which hits the BeerSmith estimate. Taste is very good with a slight tasted of the maple late but no obvious sign of the molases or brown sugar. Drew, Celina and I universally feel that another batch using just the maple will be in order, but that this one appears to have come out well. We bottled my half to 24 Sierra Nevada bottles and Drews to 18 Grolsch. Fun! We used 4.58 oz of standard priming sugar. Time to bottle condition for a month or so.