Northern English Brown Ale
BJCP 2008 – 11C
Batch #:
2011-20
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
November 6, 2011
Tap Date:
November 27, 2011
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent – 64.5% Real
Color:
12.9SRM
IBU:
25.7
BU/GU:
0.51
ABV:
5.5%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 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 Thomas Fawcett and Sons | 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 Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 2.25 ounces | Challenger | 60 minutes | Boil | Leaf | 5.2% | |
| 1.25 ounces | Williamette | 5 minutes | Aroma | Pellets | 4.5% | |
| 3.50 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1/8 tsp. | Super Moss | Fining | Boil | 15 minutes |
| 4 grams | Gypsum (Calcium Sulfate) | Water Agent | Mash | 90 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Dry English Ale | White Labs | WLP007 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | Infusion | 60 minutes | 152° F |
Fermentation and Aging
Primary:
14 days @ 68° F
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.
