BCS Northern Brown Ale 
All Grain Recipe
Submitted By: thegerm (Shared)
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| Brewer: Jeremy Childers | |
| Batch Size: 6.00 gal | Style: Northern English Brown Ale (11C) |
| Boil Size: 7.59 gal | Style Guide: BJCP 2008 |
| Color: 12.9 SRM | Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal) |
| Bitterness: 27.3 IBUs | Boil Time: 60 min |
| Est OG: 1.056 (13.7° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.016 SG (4.0° P) | Fermentation: My Aging Profile |
| ABV: 5.2% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.00 g |
Chalk (Mash 60 min) |
Misc |
1 |
| 9 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 12.00 oz |
Special Roast (50.0 SRM) |
Grain |
3 |
| 8.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
| 8.00 oz |
Victory Malt (25.0 SRM) |
Grain |
5 |
| 4.00 oz |
Pale Chocolate (207.0 SRM) |
Grain |
6 |
| 1.10 oz |
Goldings, East Kent [6.1%] - Boil 60 min |
Hops |
7 |
| 3.20 g |
Chalk (Boil 60 min) |
Misc |
8 |
| 0.50 oz |
Goldings, East Kent [6.1%] - Boil 5 min |
Hops |
9 |
| 1.0 pkgs |
London Ale (White Labs #WLP013) |
Yeast |
10 |
Notes
Add 2g chalk(CaCO3) to mash strike water. Add 3.2g chalk to boil. These additions are primarily to increase calcium for yeast, but will also raise alkalinity slightly, which will still be acceptable for this color range. No change to Cl:SO4 ratio, which will enhance the maltiness of the beer.
attenuation target will be 74.5% according to BCS. that's 1.014FG for 1.056OG. I mashed at 154. white labs claims an attenuation of 81%
http://www.whitelabs.com/beer/strains_wlp013.html
If that's the case, then FG should be around 1.011
6/20 - 1.015 - Hydrometer sample tastes very acetaldehyde-y. Remember to let this one sit on the yeast for at least a couple of weeks before kegging.This Recipe Has Not Been Rated
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