Janets Brown

All Grain Recipe

Submitted By: veedo (Shared)
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Brewer: Tasty
Batch Size: 6.70 galStyle: American Brown Ale (10C)
Boil Size: 8.00 galStyle Guide: BJCP 2008
Color: 23.0 SRMEquipment: Dave & Kit's Brew Pot
Bitterness: 63.0 IBUsBoil Time: 60 min
Est OG: 1.066 (16.2° P)Mash Profile: BIAB, Full Body
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Single Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs 3.60 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 7.71 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
1 lbs 7.71 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
1 lbs 2.97 oz White Wheat Malt (2.4 SRM) Grain 4
9.48 oz Chocolate Malt (450.0 SRM) Grain 5
1.01 oz Northern Brewer [9.6%] - First Wort Hops 6
0.50 oz Northern Brewer [9.6%] - Boil 60 min Hops 7
1.51 oz Northern Brewer [9.6%] - Boil 15 min Hops 8
1.00 Whirlfloc Tablet (Boil 10 min) Misc 9
2.01 oz Cascade [6.8%] - Boil 10 min Hops 10
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 11
2.00 oz Cascade [6.8%] - Boil 0 min Hops 12
2.5 pkgs American Ale (Wyeast Labs #1056) Yeast 13
2.00 oz Centennial [9.0%] - Dry Hop 7 days Hops 14

Notes

7 gallon pre boil, 5.5 gallons post boil. 1.5 gallon boil off during 60 minutes. change hop additions to adjust for alpha acid variance. Mash at 154 for 60 minutes, then 10 minute mash out at 168. pre boil gravity should be 1.52 or 13.2 brix. used 8 gallons of mash water, half distilled, half well water. added: gypsum 6 grams table salt (NaCl) 2.5 grams epsom salt 4 grams calcium chloride 6 grams lactic acid (ph adjust) 1ml for a resulting water profile of calcium 74ppm magnesium 12ppm sodium 35ppm chloride 99ppm sulfate 111ppm bicarbonate 45ppm mash ph fell in at 5.5, right in the ballpark. skipping the 1ml of lactic acid will still result in a mash ph of 5.56 which is still ok. pitched and fermented at 67F and started to let rise on day 5 to 70F for remainder of primary. dryhopped on day 9, at the 14 day mark i cold crashed for a few days then kegged and carbed.

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