Northern English Brown Ale
BJCP 2008 – 11C
Batch #:
2007-08
Brew Date:
March 10, 2007
Tap Date:
April 21, 2007
Cost:
16.51
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent
67.3% Real
67.3% Real
Color:
20.3SRM
IBU:
23.7
BU/GU:
0.4
ABV:
6.2%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 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 Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.90 ounces | Northern Brewer | 60 minutes | Boil | Pellets | 8.2% | |
| 0.50 ounces | Fuggle | 30 minutes | Boil | Pellets | 4.2% | |
| 0.50 ounces | Fuggle | 3 minutes | Boil | Pellets | 4.2% | |
| 1.90 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1/8 tsp. | Super Irish Moss | Other | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Edinburgh Ale | White Labs | WLP028 | Liquid |
Mash Profile Infusion
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough In | 5 minutes | 154° F | |
| 2 | Mash | 60 minutes | 154° F | |
| 3 | Sparge | 20 minutes | 168° F | |
| 4 | Sparge 2 | 20 minutes | 168° F | |
| 5 | Sparge | 20 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
28 days @ 55° F
General Info
All grain version of my Old Brown Shoe - with a couple of modifications.
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
