Northern English Brown Ale – All Grain

Statistics

General Info

All grain version of my Old Brown Shoe - with a couple of modifications.

Comments

Racked to primary, took a gravity reading, and pitched yeast from a starter (March 10, 2007).

Racked to secondary (March 18, 2007). Racked to keg and began conditioning process (March 25, 2007). This one should be ready to tap by April 21.

Malts and Grains

Amount Malt/Grain %
8.00 pounds British Pale Ale Malt 78%
1.50 pounds Crystal Malt 40L 14.6%
0.50 pounds Honey Malt 4.9%
0.25 pounds British Chocolate Malt 2.4%
10.25 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1/8 tsp. Super Irish Moss 15 minutes

Hops

Amount Hop Time AA
0.90 ounces Northern Brewer 60 min 8.2%
0.50 ounces Fuggle 30 min 4.2%
0.50 ounces Fuggle 3 min 4.2%
1.90 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Edinburgh Ale (WLP028) White Labs Liquid 35 ml.

Mash Infusion

Step Description Temp. Time
Dough In 154° F 5 min.
Mash 154° F 60 min.
Sparge 1.5 gallons. 168° F 20 min.
Sparge 2 1.5 gallons. 168° F 20 min.
Sparge 1.0 gallons. 168° F 20 min.

Procedure

  • Single infusion mash
  • Batch sparge with 4 gallons of 168 degree water
  • Bring to boil
  • Add first round hops immediately (bittering)
  • Add the second round of hops at 30 minutes (flavor)
  • Add the third round of hops at 57 minutes (aroma)
  • Cool wort to 70 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
28 days @ 55° F

Old Brown Shoe

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.4                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.5    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: