Brown Ale 
All Grain Recipe
Submitted By: billzmckillz (Shared)
Members can download and share recipes
| Brewer: Zach & Jeff | |
| Batch Size: 5.00 gal | Style: American Brown Ale (19C) |
| Boil Size: 7.29 gal | Style Guide: BJCP 2015 |
| Color: 23.2 SRM | Equipment: My Equipment |
| Bitterness: 24.7 IBUs | Boil Time: 75 min |
| Est OG: 1.069 (16.9° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.016 SG (4.2° P) | Fermentation: Ale, Two Stage |
| ABV: 7.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 2 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
2 |
| 12.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
3 |
| 12.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
| 0.50 oz |
Columbus (Tomahawk) [14.0%] - Boil 75 min |
Hops |
6 |
| 2.00 oz |
Willamette [5.5%] - Boil 0 min |
Hops |
7 |
| 2.0 pkgs |
British Ale II (Wyeast Labs #1335) |
Yeast |
8 |
Taste Notes
Very solid taste.
- Gives a rich chocolatey taste on the initial sip and then dries out a bit on the finish to really bring out a nice roastiness.
-Alcohol is very subtle for a 6.7% beer!Notes
Vador's Brindle Brown Ale
Brewed: February 12th 2017
Brewed By: Zach and Jeff (Dad)
MASH:
- strike water at 174 degrees
-mash temp started at 160-161 (way too high)
- left it at that for abouut 15-20 minutes and then opened the lid on the mash tun to let some heat out
- temp dropped to around 145-147
-let mash sit for another 10 minutes after the initial 60
- first sparge with 2.5 gallons @ 168 degrees. temp only got to about 145
- second spargge with 2.5 gallons @ 170 degrees, temp held around 152-155
pre boil grav: 1.052
BOIL:
- started with approximately 7.5 gallons of wort
- boiled for 75ish minutes.
- slow rolling boil for 60 minutes, then turned the boil up a bit for last 15ish minutes.
- half ounce of columbus at beginning of boil then 2 oz of willamette at flameout
- no issues during this boil. temp was at 214 the entire time
POST BOIL/RACKING:
- Racked about 5.25 gallons (best yet)
- siphoned a mjority of the wort and then dumped the last little bit straight in from the kettle using the funnel and funnel screen
- used two packages of Wyeast Brittish ale II.
PRE-BOTTLE:
- checked gravity on 3/5/17 and was at 1.016
BOTTLING:
- bottled 50 12 ounce bottles for 600 ounces
-- had one extra bottle for testing
- carbed to 2.4 vols of Co2
This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor