American Brown Ale – All Grain

Statistics

Comments

  • Reached high karusen early on the third day of primary fermentation (December 3, 2008).
  • Primary fermentation compete. Transferred to secondary added dry hops for the hell of it (December 7, 2008). 
  • Transferred to a keg for a few weeks of conditioning (December 30, 2008).

Malts and Grains

Amount Malt/Grain %
20.00 pounds British Maris Otter Pale Malt 83.9%
1.30 pounds German Light Munich Malt 5.5%
1.30 pounds Crystal Malt 60L 5.5%
1.00 pounds British Pale Chocolate 4.2%
0.25 pounds British Roasted Barley 1%
23.85 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.00 pounds Brown Sugar, Dark

Hops

Amount Hop Time AA
2.00 ounces Magnum 60 min 12.1%
1.00 ounces Hallertauer Mittlefruh 15 min 4.2%
1.00 ounces Hallertauer Mittlefruh 0 min 4.2%
0.50 ounces Hallertauer Mittlefruh 0 min 4.2%
4.50 ounces Total Hop Weight

Yeasts

Procedure

  • Single infusion mash at 152° for 60 minutes.
  • Add hops according to schedule. Cool wort. Pitch yeast.
  • Ferment at 68°F for 7 to 10 days.
  • Transfer to secondary and add dry hops.
  • Condition cool for at least 21 days.

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
21 days @ 68° F
Age:
21 days @ 60° F

Waco Kid Rides Again

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 7.9                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.1    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 11.9    
Post-Boil Amt: 10    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: