INNIT?

All Grain Recipe

Submitted By: norvegicus (Shared)
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Batch Size: 5.00 galStyle: British Brown Ale (13B)
Boil Size: 6.97 galStyle Guide: BJCP 2015
Color: 21.2 SRMEquipment: My Equipment 5 gal
Bitterness: 33.1 IBUsBoil Time: 90 min
Est OG: 1.049 (12.1° P)Mash Profile: BIAB, Full Body
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 4.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.50 gal Marquette Water 1
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.50 g Calcium Chloride (Mash 60 min) Misc 3
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4
2 lbs 8.00 oz Brown Malt (65.0 SRM) Grain 5
12.00 oz Biscuit Malt (19.0 SRM) Grain 6
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7
4.00 oz Oats, Flaked (1.0 SRM) Grain 8
1.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 9
1.00 oz Fuggles [4.6%] - First Wort Hops 10
1.00 oz Fuggles [4.6%] - Boil 15 min Hops 11
1.00 oz Fuggles [4.6%] - Steep 5 min Hops 12
1.0 pkgs London Ale (White Labs #WLP013) Yeast 13

Notes

Used bag w/o recirculation, messed around with pump and basket, so mash volume loss unknown, and there was a slow ramp up to mash temp over 10 minutes from 135ish. Squeezed bag well manually into bucket. Let it sit at 158 after taking grain out for half hour while eating breakfast. 65 minute boil - estimating 1.25 gal/hour boiloff forgot whirlfloc and yeast nutrient Manual stir whirlpool, 5 minutes from flameout to cooling start. Lesson: this is now a 10 gallon system w/ the basket. 1L starter grown 14 hours on stirplate in kitchen fermented in basement, mid 60s 1/8/17 kegged at 4 weeks FG 1.019 by hydrometer, 1.018 by refractometer/calculator

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