Brew No 21 T McD's 'merkin Brown Ale v2

All Grain Recipe

Submitted By: simcoecitra (Shared)
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Brewer: Shane Feeney
Batch Size: 6.08 galStyle: American Brown Ale (10C)
Boil Size: 8.34 galStyle Guide: BJCP 2008
Color: 25.7 SRMEquipment: My All Grain Setup
Bitterness: 59.5 IBUsBoil Time: 70 min
Est OG: 1.062 (15.1° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.0° P)Fermentation: My Aging Profile
ABV: 6.6%Taste Rating: 30.0

Amount Name Type #
8.98 gal Sunbury-on-Thames Water 1
11 lbs 0.50 oz Maris Otter (2.5 SRM) Grain 2
1 lbs 1.64 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
13.05 oz Chocolate Malt (450.0 SRM) Grain 4
12.35 oz Pale Wheat Malt (1.5 SRM) Grain 5
10.58 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
7.05 oz British Caramalt (15.2 SRM) Grain 7
1.41 oz Northern Brewer [8.7%] - Mash Hop Hops 8
1.06 oz Northern Brewer [8.7%] - Boil 60 min Hops 9
0.90 tsp Yeast Nutrient (Boil 15 min) Misc 10
0.50 Irish Moss (Boil 10 min) Misc 11
1.06 oz Northern Brewer [8.7%] - Boil 10 min Hops 12
1.41 oz Cascade [7.7%] - Boil 5 min Hops 13
42.00 ml AMS acid blend (Boil 0 min) Misc 14
20.00 g DWB salts (Boil 0 min) Misc 15
1.41 oz Cascade [7.7%] - Steep 30 min Hops 16
1.0 pkgs California Ale (White Labs #WLP001) Yeast 17


Water cooled by 2C from HLT to mash tun, next time use jug to transfer until HLT light enough to lift. Initial mash temp 63.5C. Added 1.7L boiling water to get to 65.5. Tinfoil on top of mash and lagged with sleeping bags. Changed batch sparge vol to 20L to compensate. 30mins into mash 65.3C and 5.3pH. Stuck sparge, stirred and vorlauf again. Preboil 33.8L @ 1.047. Boil for an extra 30min to try and hit OG and vol. Moved pot over 2 rings on left as boil was not strong enough. Moved back to centre and front left rings....bit better. Postboil vol 26.8L spot on! Chilled to 92C and added whirlpool hops. Massive trub loss and hop matter got into fermenter. Work out some straining method. 20L into fermenter. Reusing yeast cake from previous brew. Fermentation went mental!! Decided against dryhopping after tasting post fermentation.

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