BCS Northern Brown Ale

All Grain Recipe

Submitted By: thegerm (Shared)
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Brewer: Jeremy Childers
Batch Size: 6.00 galStyle: Northern English Brown Ale (11C)
Boil Size: 7.59 galStyle Guide: BJCP 2008
Color: 12.9 SRMEquipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Bitterness: 27.3 IBUsBoil Time: 60 min
Est OG: 1.056 (13.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)Fermentation: My Aging Profile
ABV: 5.2%Taste Rating: 35.0

Ingredients
Amount Name Type #
2.00 g Chalk (Mash 60 min) Misc 1
9 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
12.00 oz Special Roast (50.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
8.00 oz Victory Malt (25.0 SRM) Grain 5
4.00 oz Pale Chocolate (207.0 SRM) Grain 6
1.10 oz Goldings, East Kent [6.1%] - Boil 60 min Hops 7
3.20 g Chalk (Boil 60 min) Misc 8
0.50 oz Goldings, East Kent [6.1%] - Boil 5 min Hops 9
1 pkgs London Ale (White Labs #WLP013) Yeast 10

Notes

Add 2g chalk(CaCO3) to mash strike water. Add 3.2g chalk to boil. These additions are primarily to increase calcium for yeast, but will also raise alkalinity slightly, which will still be acceptable for this color range. No change to Cl:SO4 ratio, which will enhance the maltiness of the beer. attenuation target will be 74.5% according to BCS. that's 1.014FG for 1.056OG. I mashed at 154. white labs claims an attenuation of 81% http://www.whitelabs.com/beer/strains_wlp013.html If that's the case, then FG should be around 1.011 6/20 - 1.015 - Hydrometer sample tastes very acetaldehyde-y. Remember to let this one sit on the yeast for at least a couple of weeks before kegging.