Down South Brown Ale (2012) 
All Grain Recipe
Submitted By: sjareb (Shared)
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| Brewer: Steven Jareb | |
| Batch Size: 10.00 gal | Style: Southern English Brown Ale (11B) |
| Boil Size: 14.23 gal | Style Guide: BJCP 2008 |
| Color: 30.3 SRM | Equipment: Mini Brew Brew Kart |
| Bitterness: 28.1 IBUs | Boil 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 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
13 |
| 11.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
14 |
| 2.0 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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