Scotts First Brown

All Grain Recipe

Submitted By: dadofthree (Shared)
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Brewer: Scott
Batch Size: 5.00 galStyle: American Brown Ale (10C)
Boil Size: 5.70 galStyle Guide: BJCP 2008
Color: 24.1 SRMEquipment: Scotts Single Infusion Batch Sparge
Bitterness: 43.4 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 2
9.60 oz Muntons Chocolate malt (385.0 SRM) Grain 3
0.30 oz Centennial [9.7%] - Boil 60 min Hops 4
0.30 oz Centennial [9.7%] - Boil 45 min Hops 5
0.40 oz Centennial [9.7%] - Boil 30 min Hops 6
0.50 oz Cascade [6.0%] - Boil 15 min Hops 7
1.00 oz Cascade [6.0%] - Boil 5 min Hops 8
0.50 oz Cascade [6.0%] - Boil 5 min Hops 9
1.0 pkgs American Ale II (Wyeast Labs #1272) Yeast 10

Notes

16 Nov 14: Okay first all grain I have a 48Qt cooler that I converted into a Mash Tun with a Bazooka screen. Using 11.5 Ibs of grain I put 4.5 Gallons of 164 degree water into the Mash tun and ended up with around a 153 degree temp. My dead space is 1.25 Gallons, I was short .25 Gallons of what the program wanted. I plan on doing 4.5 Gallons of 170 degree water for the Batch Sparge. Hopefully ending up with around 6.5 to 7 Gallons of boil wort. Mash tun didnt lose any temp. Had around 154 for the whole hour. Added Sparge at 168 and ended with 160 degree water for Sparge. Had a little over 6.5 gallons to boil. Boiled to recipe although 1st addition of hops had boil over. Hopefully didnt lose alot. Took about 10 minutes for chill to around 73 degrees and pitched yeast. Starter had been active but was slowing down after 24 hours. 17 Nov 14: Fermentation is evident after 10 hours and the temp is at 70 degrees. Almost 24 hours and Fermentation is in full swing, kind of worried about a blow off but hope there is enough space in the bucket. Next 12 hours would tell. Might want to invest in a blowoff tube for better beers.Temp at 68-70 22 Nov 14: Transferred to Secondary measured 1015 on the hydro. Not much head space left in the carboy. Taste is already awesome with caramel hint of chocolate and a slight bitterness but not intrusive. dry aftertaste. Temp was around 66 before and is 64 now. 24 Nov 14: Temp is at 68 but has been from 64 to 68 depending on the weather. Not much action at the airlock but beer has formed a bubble ring on top around carboy, so fementation still looks evident. Looks like a small Krausen maybe. 26 Nov: Temp at 68 not much going on. Considered dry hopping but decided to see how the hop aroma comes out with late boil additions 29 Nov: Temp at 64-66 lots of trub in the bottom. No action in the airlock. 7 Dec: Temp at 66 time to bottle. Got about 5.25 Gallons and measured about a 1.012. Not bad but I wanted more of a kick. Taste like a mild porter, so I guess its about right. Hoping that the caramel comes out a little more than it is right now. The chocolate is evident more than I hoped. So hoping it mellows out alittle but it still taste damn good!! Used 4.8 Grams of Primer. 20 Dec. Nailed the taste!! the chocolate did mellow out and the blend is really good. Still needs some conditioning for the carbonation though. It is like a mellow porter.

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