Down South Brown Ale (2012)

All Grain Recipe

Submitted By: sjareb (Shared)
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Brewer: Steven Jareb
Batch Size: 10.00 galStyle: Southern English Brown Ale (11B)
Boil Size: 14.23 galStyle Guide: BJCP 2008
Color: 30.3 SRMEquipment: Mini Brew Brew Kart
Bitterness: 28.1 IBUsBoil Time: 90 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
16.37 gal London, England Water 1
1.88 g Salt (Mash 60 min) Misc 2
0.83 g Baking Soda (Mash 60 min) Misc 3
17 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 4
2 lbs Brown Malt (65.0 SRM) Grain 5
1 lbs 8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
1 lbs 8.00 oz Crystal 75, 2-Row, (Great Western) (75.0 SRM) Grain 7
1 lbs Pale Chocolate Malt (215.0 SRM) Grain 8
1 lbs White Wheat Malt (2.4 SRM) Grain 9
8.00 oz Carafa Special III (Weyermann) (470.0 SRM) Grain 10
2.00 oz Goldings, East Kent [5.6%] - Boil 60 min Hops 11
1.00 oz Goldings, East Kent [5.6%] - Boil 45 min Hops 12
1.00 Whirlfloc Tablet (Boil 15 min) Misc 13
11.00 tsp Yeast Nutrient (Boil 10 min) Misc 14
2 pkgs English Ale (White Labs #WLP002) Yeast 15

Taste Notes

Entered into 2013 QUAFF America's Finest City Homebrew Competition. Took 1st in the Brown Ale Category and 2nd in the Porter Category.

Notes

Mash: Mashed in to low (aprox 149). Topped up with boiling water. Mash temp was 152 at bottom of tun & 156 at the top of the tun. Mash out was too low (162F-165F). Took too long. Just recirculated and sparged. Boil: Overshot gravity. Pre-boil was 1.061. Added 1oz hop addtion at 45 minutes to compensate for increased sweetness. Fermentation: Chilled to 65F Collected aprox 5 gallons each carboy and pitched a 2l starter of WLP002 (stir plate) into each carboy. Each carboy had at least 90 seconds of pure O2. 10/28/12 - Slow start as fermentation temp slowly rose 65 in the morning to 68 at night. Krausen and some airlock activity began 14 hours after pitching (PM).

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