New Sprocket Brown (1 ratings)

All Grain Recipe

Submitted By: TenSpeed (Shared)
Members can download and share recipes

Brewer: David
Batch Size: 11.50 galStyle: British Brown Ale (13B)
Boil Size: 14.24 galStyle Guide: BJCP 2015
Color: 20.7 SRMEquipment: Ten Speed BrewEasy
Bitterness: 25.8 IBUsBoil Time: 60 min
Est OG: 1.047 (11.6° P)Mash Profile: BIAB, Medium Body
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 40.0

Ingredients
Amount Name Type #
16.00 gal Saskatoon Water 1
10.00 g Calcium Chloride (Mash 60 min) Misc 2
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
3.75 g Lactic Acid (Mash 60 min) Misc 4
0.50 g Potassium Metabisulphite (Mash 0 min) Misc 5
14 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7
2 lbs 3.20 oz Caramel/Crystal Malt - 40L (55.0 SRM) Grain 8
1 lbs 1.60 oz Chocolate Malt (350.0 SRM) Grain 9
1.00 oz Target [9.2%] - Boil 60 min Hops 10
2.00 items Whirlfloc Tablet (Boil 15 min) Misc 11
1.50 oz Fuggles [5.4%] - Boil 15 min Hops 12
1.50 oz Fuggles [5.4%] - Boil 5 min Hops 13
1.0 pkgs British Ale II (Wyeast Labs #1335) Yeast 14

Notes

starting water ph after brewings salts added——— ph 7.1 added 3.75 ml lactic acid pre dough in ———ph 6.4 ph after 20 min mash ———ph 5.2 (PERFECT) WHOA mash drain off washer set at .5 gallon per minute boil ph reading at hop addition———ph 4.4 post boil sg 1.044 sg into fermenter 1.046 day 5 gravity 1.015 - raised temp to 68F - still active fermentation day 6 - raised temp to 69F - still active fermentation day 7 - trub dump - sg 1.014 - lowered temp to 67F - still slow bubbles day 14 - added gelatine devolved in 1 cup of 150f water - cold crash down to 40f day 17 (Nov 14/17) - kegging day - sg 1.014 beer was darker than expected due to chocolate malt

Ratings

by TenSpeed

Not quite the full body we were looking for

x
This website is using cookies. More info. That's Fine