Post by mattyice on Oct 10, 2013 4:22:29 GMT
To anyone who wants to mimic the brown ale that won the club competition here was the winning recipe:
Type: All Grain Date: 7/20/2013
Batch Size (fermenter): 5.00 gal Brewer: Matt Horton/Anthony Gitcho
Boil Size: 6.62 gal Asst Brewer:
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): 30.0
Taste Notes: TASTES LIKE A FRESH BATCH OF AWESOME!!!
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 or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
8 lbs Maris Otter Pale Malt UK (3.0 SRM) Grain 1
1 lbs Brown Malt (Thomas Fawcett) (65.0 SRM) Grain 2
14.0 oz Pale Chocolate Malt (200.0 SRM) Grain 3
10.0 oz Special Roast (50.0 SRM) Grain 4
8.0 oz Carabrown (55.0 SRM) Grain 5
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.75 qt of water at 168.8 F 152.0 F 60 min
Fly sparge with 4.50 gal water at 170.0 F
Boil Wort
Add water to achieve boil volume of 6.62 gal
Estimated pre-boil gravity is 1.046 SG
Boil Ingredients
Amt Name Type # %/IBU
1.00 oz Northern Brewer [9.10 %] - Boil 45.0 min Hop 6 26.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.50 oz Palisade [8.80 %] - Boil 5.0 min Hop 8 3.1 IBUs
0.50 oz Palisade [8.80 %] - Boil 1.0 min Hop 9 0.6 IBUs
Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.055 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 10
-
Measure Actual Original Gravity _1.054_ (Target: 1.055 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 (10.00 days at 70.0 F ending at 70.0 F)
Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: __1.011__ (Estimate: 1.012 SG)
Date Bottled/Kegged: 8/9/2013 - Carbonation: Bottle with 3.85 oz Corn Sugar
Age beer for 14.00 days at 68.0 F
8/23/2013 - Drink and enjoy!
Type: All Grain Date: 7/20/2013
Batch Size (fermenter): 5.00 gal Brewer: Matt Horton/Anthony Gitcho
Boil Size: 6.62 gal Asst Brewer:
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): 30.0
Taste Notes: TASTES LIKE A FRESH BATCH OF AWESOME!!!
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 or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
8 lbs Maris Otter Pale Malt UK (3.0 SRM) Grain 1
1 lbs Brown Malt (Thomas Fawcett) (65.0 SRM) Grain 2
14.0 oz Pale Chocolate Malt (200.0 SRM) Grain 3
10.0 oz Special Roast (50.0 SRM) Grain 4
8.0 oz Carabrown (55.0 SRM) Grain 5
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.75 qt of water at 168.8 F 152.0 F 60 min
Fly sparge with 4.50 gal water at 170.0 F
Boil Wort
Add water to achieve boil volume of 6.62 gal
Estimated pre-boil gravity is 1.046 SG
Boil Ingredients
Amt Name Type # %/IBU
1.00 oz Northern Brewer [9.10 %] - Boil 45.0 min Hop 6 26.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.50 oz Palisade [8.80 %] - Boil 5.0 min Hop 8 3.1 IBUs
0.50 oz Palisade [8.80 %] - Boil 1.0 min Hop 9 0.6 IBUs
Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.055 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 10
-
Measure Actual Original Gravity _1.054_ (Target: 1.055 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 (10.00 days at 70.0 F ending at 70.0 F)
Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: __1.011__ (Estimate: 1.012 SG)
Date Bottled/Kegged: 8/9/2013 - Carbonation: Bottle with 3.85 oz Corn Sugar
Age beer for 14.00 days at 68.0 F
8/23/2013 - Drink and enjoy!
