INNIT? 
All Grain Recipe
Submitted By: norvegicus (Shared)
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| Batch Size: 5.00 gal | Style: British Brown Ale (13B) |
| Boil Size: 6.97 gal | Style Guide: BJCP 2015 |
| Color: 21.2 SRM | Equipment: My Equipment 5 gal |
| Bitterness: 33.1 IBUs | Boil 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
This Recipe Has Not Been Rated
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