Northern English Brown Ale – All Grain

Statistics

General Info

It's been nearly five years since I brewed a brown ale. This one was brewed to be, essentially, a 10 gallon starter for the ImpyNut Brown club barrel brew, the second recipe of my making the Rock Hoppers have chosen to brew to age in a barrel - this time in one that once aged some pinot noire.

Comments

This is a sort of kitchen sink type of brew with regard to the specialty grains. I had each grain outside of the Maris Otter in my stores. We'll see how it turns out.

Malts and Grains

Amount Malt/Grain %
16.00 pounds British Maris Otter Pale Malt 85.9%
0.88 pounds Crystal Malt 40L 4.7%
0.50 pounds American Special Roast 2.7%
0.50 pounds British Pale Chocolate 2.7%
0.25 pounds Belgian Special B Malt 1.3%
0.25 pounds German CaraMunich Malt I 1.3%
0.25 pounds Belgian Caravienne Malt 1.3%
18.63 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1/8 tsp. Super Moss 15 minutes
4 grams Gypsum (Calcium Sulfate) 90 minutes

Hops

Amount Hop Time AA
2.25 ounces Challenger 60 min 5.2%
1.25 ounces Williamette 5 min 4.5%
3.50 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 "Sweet Spot" Mash, No Mash Out

Notes:

Well suited for many American style where balance is desired.

Mash Steps

# Name Time Temp. Description
1 Infusion 60 min. 152°F

"Sweet spot" infusion - balanced between Beta and Alpha Amalyse reactions.

Water Profile Highlands Ranch, Colorado

Fermentation and Aging

Primary:
14 days @ 68° F

Old Brown Shoe

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 6.2                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 11.3    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.5    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: