Post by mattyice on Aug 6, 2013 23:53:51 GMT
Here's the winning - hopefully - 
recipe for the brown ale competition from your local president/VP
American Brown Ale
Type: All Grain Date: 7/20/2013
Batch Size (fermenter): 5.00 gal Brewer: Matt Horton
Boil Size: 6.82 gal Asst Brewer: Anthony Gitcho
Boil Time: 60 min Equipment: My Equipment
Final Bottling Volume: 4.90 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): TBD
Taste Notes: TBD
Prepare for Brewing
Create a yeast starter with 0.80 L of wort
Clean and Prepare Brewing Equipment
Total Water Needed: 8.19 gal
Mash Grains
Mash Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1 72.7 %
1 lbs Brown Malt (Thomas Fawcett) (65.0 SRM) Grain 2 9.1 %
1 lbs Special Roast (50.0 SRM) Grain 3 9.1 %
8.0 oz Carabrown (55.0 SRM) Grain 4 4.5 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 5 4.5 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.75 qt of water at 163.8 F 151.0 F 60 min
Fly sparge with 4.50 gal water at 169.5 F
Boil Wort
Add water to achieve boil volume of 6.82 gal
Estimated pre-boil gravity is 1.047 SG Measured - 1.046
Boil Ingredients
Amt Name Type # %/IBU
1.00 oz Northern Brewer [9.00 %] - Boil 45.0 min Hop 6 26.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
.5 oz Palisade [9.10 %] - Boil 5.0 min Hop 8 4.4 IBUs
.5 oz Palisade [9.10 %] - Boil 2.0 min Hop 8 2.7 IBUs
Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.057 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Denny's Favorite 50 (Wyeast Labs #1450) Yeast 9 -
Measure Actual Original Gravity __1.056_____ (Target: 1.057 SG)
Measure Actual Batch Volume __5.00____ (Target: 5.00 gal)
Fermentation
7/20/2013 - Primary Fermentation (10.00 days at 69.0 F ending at 69.0 F)
7/30/2013 - Secondary Fermentation (14.00 days at 70.0 F ending at 70.0 F)
Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: __1.012_____ (Estimate: 1.013 SG)
Date Bottled/Kegged: 8/13/2013 - Carbonation: Bottle with 3.85 oz Corn Sugar
Age beer for 10.00 days at 68.0 F
8/23/2013 - Drink and enjoy!
recipe for the brown ale competition from your local president/VPAmerican Brown Ale
Type: All Grain Date: 7/20/2013
Batch Size (fermenter): 5.00 gal Brewer: Matt Horton
Boil Size: 6.82 gal Asst Brewer: Anthony Gitcho
Boil Time: 60 min Equipment: My Equipment
Final Bottling Volume: 4.90 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): TBD
Taste Notes: TBD
Prepare for Brewing
Create a yeast starter with 0.80 L of wort
Clean and Prepare Brewing Equipment
Total Water Needed: 8.19 gal
Mash Grains
Mash Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1 72.7 %
1 lbs Brown Malt (Thomas Fawcett) (65.0 SRM) Grain 2 9.1 %
1 lbs Special Roast (50.0 SRM) Grain 3 9.1 %
8.0 oz Carabrown (55.0 SRM) Grain 4 4.5 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 5 4.5 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.75 qt of water at 163.8 F 151.0 F 60 min
Fly sparge with 4.50 gal water at 169.5 F
Boil Wort
Add water to achieve boil volume of 6.82 gal
Estimated pre-boil gravity is 1.047 SG Measured - 1.046
Boil Ingredients
Amt Name Type # %/IBU
1.00 oz Northern Brewer [9.00 %] - Boil 45.0 min Hop 6 26.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
.5 oz Palisade [9.10 %] - Boil 5.0 min Hop 8 4.4 IBUs
.5 oz Palisade [9.10 %] - Boil 2.0 min Hop 8 2.7 IBUs
Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.057 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Denny's Favorite 50 (Wyeast Labs #1450) Yeast 9 -
Measure Actual Original Gravity __1.056_____ (Target: 1.057 SG)
Measure Actual Batch Volume __5.00____ (Target: 5.00 gal)
Fermentation
7/20/2013 - Primary Fermentation (10.00 days at 69.0 F ending at 69.0 F)
7/30/2013 - Secondary Fermentation (14.00 days at 70.0 F ending at 70.0 F)
Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: __1.012_____ (Estimate: 1.013 SG)
Date Bottled/Kegged: 8/13/2013 - Carbonation: Bottle with 3.85 oz Corn Sugar
Age beer for 10.00 days at 68.0 F
8/23/2013 - Drink and enjoy!
