Brown Howler 
All Grain Recipe
Submitted By: Simian (Shared)
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| Brewer: Simian | |
| Batch Size: 8.72 gal | Style: American Brown Ale (19C) |
| Boil Size: 10.55 gal | Style Guide: BJCP 2015 |
| Color: 29.4 SRM | Equipment: 1 Monster Mill 45l Igloo 50l pan kettle 14G Chronical HellFireFeb 2020 |
| Bitterness: 28.8 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.2° P) | Mash Profile: Single Infusion, 66C, GP, MO - Light to Medium Body |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Three Stage 18C |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12.98 gal |
Aldwick, England 2019 |
Water |
1 |
| 3.20 g |
*Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 2.40 g |
*Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 0.25 g |
*Sodium Metabisulphite (Mash 0 min) |
Misc |
4 |
| 10 lbs 12.84 oz |
*Extra Pale Maris Otter® Malt (Crisp) (1.5 SRM) |
Grain |
5 |
| 2 lbs 3.27 oz |
*Munich II (Weyermann) (12.2 SRM) |
Grain |
6 |
| 1 lbs 15.75 oz |
*Brown Malt (Simpsons) (266.5 SRM) |
Grain |
7 |
| 1 lbs 2.34 oz |
*CaraMunich II (Weyermann) [Steep] (60.9 SRM) |
Grain |
8 |
| 3.53 oz |
*Low Colour Chocolate Malt (Crisp) [Steep] (279.2 SRM) |
Grain |
9 |
| 6.10 ml |
*Phosphoric Acid 85% (Sparge 60 min) |
Misc |
10 |
| 2.53 g |
*Calcium Chloride (Sparge 60 min) |
Misc |
11 |
| 1.90 g |
*Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
12 |
| 0.25 g |
*Sodium Metabisulphite (Sparge 0 min) |
Misc |
13 |
| 0.82 g |
*Protofloc Tablet Ground (Boil 15 min) |
Misc |
14 |
| 1.00 items |
Sanitise Cooling Coil in boil (Boil 15 min) |
Misc |
15 |
| 0.33 g |
*NBS Beer Nutrient Blend (Boil 15 min) |
Misc |
16 |
| 5.29 oz |
*Galaxy 2020 P [16.3%] - Steep 15 min |
Hops |
17 |
| 3.53 oz |
*Cascade 2017 P [8.9%] - Steep 15 min |
Hops |
18 |
| 1.0 pkgs |
*California Ale (from starter) (White Labs #WLP001) |
Yeast |
19 |
| 3.70 oz |
*Simcoe 2018 P [11.7%] - Dry Hop 2 days |
Hops |
20 |
| 1.76 oz |
*Citra P (unknown year/AA) [12.0%] - Dry Hop 2 days |
Hops |
21 |
| 1.76 oz |
*Cryo - Ahtanum Cryo P [11.3%] - Dry Hop 2 days |
Hops |
22 |
Notes
Mash In 66.5Cdropped to 65 over 60 mins
Glycoprotien rest reached 71C. No room for mash out.
Whirlpool at 80C dropped to 72C
Water aiming for mash ph5.4 and Brown Balanced SO4/Cl2 1.3 ratio with a 150 SO4 absolute
Had to increase mash volume to get pH to 5.4, and remove crystal and roast from initial mash
Mash Water 27 litres Mash pH Guidance
Sparge Water 21.1 litres Light 5.3-5.4
Batch Volume 33 litres Dark 5.4-5.5
Measured water pH 7.3 Tart or crisp : 5.2-5.3
Target Sparge pH 5.7 Brewing Sparge Water is usually neutralized to a pH between 5.5 and 6.0
Phosphoric Acid Strength % 85
Phosphoric Acid Addition 0 ml/litre Need 0.0 ml in mash 6.1 ml in sparge
CaCl2 Addition 0.12 g/litre Need 3.2 g in mash 2.53 g in sparge
Gypsum Addition 0.09 g/litre Need 2.4 g in mash 1.90 g in sparge
Epsom Salt Addition 0 g/litre Need 0.0 g in mash 0.00 g in sparge
Gives an estimated Mash pH of 5.40
And absolute ion values of Ratio Guidance
Ca 192 ppm Very bitter >2
Cl2 116 ppm Target 50 for hoppy, 100 for malty Bitter 2.0
SO4 151 ppm Target 150 for hoppy, 50 for malty Balanced 1.3
Mg 10 ppm Malty 0.75
Very Malty 0.5
SO4/CL2 ratio 1.30
Target ratio 1.27
CL2/SO4 ratio 0.77
This Recipe Has Not Been Rated
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