Extra Special Brown 
All Grain Recipe
Submitted By: Mskills (Shared)
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| Batch Size: 6.00 gal | Style: American Brown Ale (19C) |
| Boil Size: 7.24 gal | Style Guide: BJCP 2015 |
| Color: 21.8 SRM | Equipment: 12gal BIAB |
| Bitterness: 30.9 IBUs | Boil Time: 40 min |
| Est OG: 1.054 (13.3° P) | Mash Profile: 154, 40min BIAB mash |
| Est FG: 1.018 SG (4.7° P) | Fermentation: Ale, Two Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.62 gal |
-Pierce, NE |
Water |
1 |
| 10 lbs |
-Pale Ale Malt (Rahr) (3.5 SRM) |
Grain |
2 |
| 1 lbs |
-Crystal Dark - 77L (Crisp) (75.0 SRM) |
Grain |
3 |
| 8.00 oz |
-Chocolate (Briess) (350.0 SRM) |
Grain |
4 |
| 8.00 oz |
-Victory Malt (biscuit) (Briess) (28.0 SRM) |
Grain |
5 |
| 0.50 tsp |
Calcium Chloride (Mash 40 min) |
Misc |
6 |
| 0.25 tsp |
Gypsum (Calcium Sulfate) (Mash 40 min) |
Misc |
7 |
| 2.00 ml |
Phosphoric Acid 85% (Mash 60 min) |
Misc |
8 |
| 0.25 tsp |
Salt (Mash 60 min) |
Misc |
9 |
| 0.50 oz |
-Nugget [12.3%] - First Wort |
Hops |
10 |
| 1.00 oz |
-Willamette 2017 [5.1%] - Boil 10 min |
Hops |
11 |
| 1.00 oz |
-Crystal [3.3%] - Boil 0 min |
Hops |
12 |
| 0.5 pkgs |
Pub (Imperial Yeast #A09) |
Yeast |
13 |
| 0.5 pkgs |
London ESB English Style Ale Yeast (Lallemand #-) |
Yeast |
14 |
Notes
Night before
-Prep water, acid, minerals, camden
-Mill grain
Brewed: 9/1/19
-Preheat water w/ element: 4hours 60-155 , burner to 161
-Strlike: 161
-Mash (45m BIAB): 156 6:10
-Weigh hops,
-Sanitizer: fill sprayer, Airlocks, stoppers,
O2wand, transfer hose, scissors, Yeast,
Spray Fermenters
-Fermenters, hose, Starsan spray, Caddy out.
Pull bag & flame on, 7:00
-Fermcap, hops
-PreBoil: 13.5 @ 1047
-pH actual: 5.40
-pH target: 5.64
Boil: 45min (loose hops)
-start boil: 7:18
-clean BIAB
-(10min) chiller in kettle, whirlflock,
Flameout,
-Final vol & OG: 11.5 @ 1055
Chill w/ hydra
-chill temp: 68
Pitch yeast: 9am
-pitch temp: 70
-temp control: 66
-aeration: no
- rehydrate: no
- starter: no
11pm ESB started bubbling, hook up purge.
9/2 am pub started bubbling. Hook up purge.
9/14 keg, 66 via closed transfer.
-Pub 1013 5.6% 4.62ph
-ESB 1020 4.6% 4.64ph
Chill overnight under serving pressure then burst carb 30psi/24hrs @ 35deg. Disconnect.
9/29-put on tap. carb good. Taste pretty similar but ESB is cloudier. Both Really good.
This Recipe Has Not Been Rated
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