Northern English Brown Ale – All Grain

Statistics

General Info

Recipe assumes 75% efficiency and 78% apparent attenuation.

Malts and Grains

Amount Malt/Grain %
26.00 pounds British Maris Otter Pale Malt 67.5%
6.75 pounds German Light Munich Malt 17.5%
2.25 pounds British Brown Malt 5.8%
1.00 pounds Crystal Malt 60L 2.6%
1.50 pounds Flaked Oats 3.9%
0.50 pounds British Pale Chocolate 1.3%
0.50 pounds Belgian Special B Malt 1.3%
38.50 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.50 pounds Brown Sugar, Dark

Hops

Amount Hop Time AA
1.25 ounces Williamette 90 min 4.5%
1.75 ounces Magnum 60 min 12.0%
2.00 ounces Williamette 20 min 4.5%
2.00 ounces Williamette 0 min 4.5%
7.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Dry English Ale White Labs WLP007 2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

Water Profile Highlands Ranch, Colorado

Fermentation and Aging

Primary:
14 days @ 68° F
Age:
350 days @ 65° F

ImpyNut Brown

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 12.8    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 6.4    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.104 / 24.6° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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