Rain Delay Brown Ale (DSBA2014)

All Grain Recipe

Submitted By: sjareb (Shared)
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Brewer: Steven Jareb
Batch Size: 10.00 galStyle: Northern English Brown Ale (11C)
Boil Size: 14.21 galStyle Guide: BJCP 2008
Color: 27.2 SRMEquipment: Mini Brew Brew Kart
Bitterness: 23.8 IBUsBoil Time: 90 min
Est OG: 1.056 (13.7° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Fullerton Groundwater (Sparge) Water 1
4.50 gal Fullerton Groundwater (Mash) Water 2
4.00 gal Distilled Water (Sparge) Water 3
3.50 gal Distilled Water (Mash) Water 4
4.00 g Calcium Chloride (Mash 60 min) Misc 5
2.00 ml Lactic Acid (Mash 60 min) Misc 6
17 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 7
2 lbs Brown Malt (65.0 SRM) Grain 8
1 lbs 8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9
1 lbs 8.00 oz Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 10
1 lbs Pale Chocolate Malt (215.0 SRM) Grain 11
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 12
4.00 oz Carafa II (412.0 SRM) Grain 13
1.00 oz Goldings, East Kent [7.2%] - Boil 60 min Hops 14
1.00 oz Goldings, East Kent [7.2%] - Boil 45 min Hops 15
1.00 Whirlfloc Tablet (Boil 15 min) Misc 16
11.00 tsp Yeast Nutrient (Boil 10 min) Misc 17
2 pkgs English Ale (White Labs #WLP002) Yeast 18

Notes

03/02/14: Mashed in at 153F. Rested for 1 hour. Confirmed conversion with iodine test. First runnings 1.081. Tried to mash out with recirculation instead of decoction. Possibly extracted tannins in the process. Mashed out at 170F. Brought 14.25 gallons to a boil. With 15 minutes left added 3 quarts of RO top up water. OG was aprox 1.067. Chilled to 77F and added 1 minute of pure O2. Put fermentor in freezer to cool. Cooled to 68F and pitched yeast. 03/03/14: AM 59F some slow airlock activity. Raised temp. PM 66F. Airlock very active. Raised temp slightly. 03/04/14: AM 69F. Airlock very active. Lowered temp slightly. Swirled fermentor. PM: 67F. Airclock very active. Swirled fermentor. 03/05/14: AM: 67F. Airlock active but slowing. Swirled fermentor. PM: 68F. Airlock active but slowing. Swirled fermentor. Raised temp to 69F. 03/06/14: 68F. Airlock very slow. Swirled fermentor. PM: 68F. Airlock very slow. Swirled fermentor. Raised temp to 70F. Gravity at 1.025. 03/14/14 PM: racked to secondary. Gravity at 1.021. 03/29/14: Kegged 5 gallons. Left 5 in secondary until another keg is available. Gravity still 1.021. 6.1%ABV.
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