Northern English Brown 2016 Nov 
All Grain Recipe
Submitted By: seseeley (Shared)
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| Brewer: Steve Seeley | |
| Batch Size: 11.25 gal | Style: Northern English Brown Ale (11C) |
| Boil Size: 12.98 gal | Style Guide: BJCP 2008 |
| Color: 15.2 SRM | Equipment: Steve's RIM 60min Boil |
| Bitterness: 25.5 IBUs | Boil Time: 60 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Two Stage |
| ABV: 4.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11.25 gal |
Steve's Northern English Brown |
Water |
1 |
| 3.50 g |
Chalk (Mash 0 min) |
Misc |
2 |
| 1.50 g |
Calcium Chloride (Mash 0 min) |
Misc |
3 |
| 1.50 g |
Gypsum (Calcium Sulfate) (Mash 0 min) |
Misc |
4 |
| 12 lbs |
Simpsons Maris Otter (3.0 SRM) |
Grain |
5 |
| 1 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
6 |
| 1 lbs |
Caramel/Crystal Malt -120L (80.0 SRM) |
Grain |
7 |
| 8.00 oz |
Pale Chocolate (225.0 SRM) |
Grain |
8 |
| 8.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
9 |
| 1 lbs |
Brown Sugar, Dark (50.0 SRM) |
Sugar |
10 |
| 8.00 oz |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
11 |
| 3.50 g |
Chalk (Boil 60 min) |
Misc |
12 |
| 1.50 g |
Calcium Chloride (Boil 60 min) |
Misc |
13 |
| 1.50 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
14 |
| 3.25 oz |
Northern Brewer 2014 [4.0%] - Boil 45 min |
Hops |
15 |
| 2.00 oz |
Northern Brewer 2014 [4.0%] - Boil 15 min |
Hops |
16 |
| 5.30 lbs |
propane (Boil 0 min) |
Misc |
17 |
| 3.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
18 |
Notes
Dough-in at 8:45am with 5gal of 174degF strike = 152degF rest.
Ramp to 168degF at 9:45am, end ramp at 10:15am.
Start sparg at 10:25am, end sparg at 11:15am with 9gal at 1.051sg (final run-off 1.010sg).
9gal * 51pts (459) / 11gal = 1.042sg, with sugars 9gal * 51pts + 46pts + 18pts / 11gal = 1.048sg.
Start boil with 12.5gal @ 1.045sg (563)
Efficiency:
12lbs at 38 = 456
2.5lbs at 34 = 85
0.5lbs at 40 = 20
total 561
459 / 561 = 82%
This Recipe Has Not Been Rated
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