English Brown Ale – All Grain On Tap

Statistics

Comments

Mash PH: 5.2

Malts and Grains

Amount Malt/Grain %
23.00 pounds Pale Malt, Maris Otter 83.3%
1.50 pounds Brown Malt (Simpsons) 5.4%
1.00 pounds Crystal, Dark (Simpsons) 3.6%
1.00 pounds Crystal, Medium (Simpsons) 3.6%
0.62 pounds Chocolate, Pale 2.2%
0.50 pounds Special B Malt 1.8%
27.62 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
13 oz PB2 Powder  
4 oz Peanut Butter Extract  

Hops

Amount Hop Time AA
1.00 ounces Magnum 60 min 12.0%
0.50 ounces East Kent Goldings (EKG) 20 min 5.0%
0.50 ounces East Kent Goldings (EKG) 0 min 5.0%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
London ESB Ale Wyeast 1968 5000 ml

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

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

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 45 min. 158°F

Add 100% of mash water at 171° F / 77° C

Water Profile London, England

Special Procedures

Simulate London water profile

  • Mash water additions: 2g CaCl, 2g Epsom salt, .4g salt, 4.5g baking soda.
  • Sparge water additions: 1.5g CaCl, 1.5g Epsom salt, .4g salt

Add PB2 to secondary. Add PB Extract at packaging.

Fermentation and Aging

Primary:
7 days @ 67° F
Secondary:
10 days @ 67° F
Age:
30 days @ 65° F

Peanut Butthurt

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 9.2                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 11.2    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 13.5    
Post-Boil Amt: 11    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: