FugNut Ginger Brown Ale

**jimpdx** · 10-18-2011, 01:50 AM

Now that I have introduced myself, I thought I might solicit opinions for my next brew below (#8). I am still learning BeerSmith and just venturing into AG so still have lots to learn. Will be using a plastic mash/lauter and a 15G kettle. Need to dial-in my mash, sparge and transfer flow (grill onto chair onto ground?) so might experiment there. Also considering Wyeast 1450 (Denny's) which isn't in my system.

Recipe: FugNut Ginger Brown Ale
Brewer: Jim Thompson
Style: American Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.37 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.058 SG
Estimated Color: 20.4 SRM
Estimated IBU: 26.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 87.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 77.1 %
11.0 oz Special Roast (50.0 SRM) Grain 2 6.4 %
7.0 oz Victory Malt (25.0 SRM) Grain 5 4.1 %
7.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.1 %
7.0 oz Chocolate Malt (350.0 SRM) Grain 4 4.1 %
2.00 oz Ginger Root (Boil 5.0 mins) Herb 10 -
1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 6 13.2 IBUs
7.0 oz Brown Sugar, Dark [Boil for15 min](50.0 Extract 8 4.1 %
1.00 oz Fuggles [4.50 %] - Boil 30.0 min Hop 7 10.1 IBUs
0.50 oz Fuggles [4.50 %] - Boil 15.0 min Hop 9 3.3 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 11 -

Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 10 lbs 11.2 oz
----------------------------
Name Description Step Temperature Step Time
Mash In Add 12.82 qt of water at 168.2 F 156.0 F 45 min
Mash Out Add 5.13 qt of water at 202.4 F 168.0 F 10 min

Sparge: Fly sparge with 4.11 gal water at 168.0 F

**LexusChris** · 10-18-2011, 07:21 AM

Welcome!

Just a few quick comments.

+ Your Beersmith equipment profile has you losing a bunch of liquid transferring between vessels. In the equipment configuration, you can set the lost deadspace of the mash tun and loss from boil-kettle to fermenter. You might want to double check those. I use a 10-gal Rubbermaid cooler for my mash tun and drilled SS false-bottom... I target a 5.5 gal batch, 60 min mash, 60 min boil. This usually gets me 6.85gal boil volume, 5.5gal fermenter volume and ~5.0gal kegging volume.

+ I brewed 2 batches of Janet's Brown Ale last year, one with WLP001 (Wyeast 1056) and the other WLP051 (Wyeast 1272). The extra fruitness from WLP051 didn't go so well with the roasty malts in that beer. I preferred the cleaner WLP001.

Good luck!
--LexusChris