Recipe Type: All Grain
Yeast: Wyeast 1099
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.049
Final Gravity: 1.018
IBU: 31
Boiling Time (Minutes): 60
Color: 15.5 SRM
Primary Fermentation (# of Days & Temp): 3 weeks

2008 Southern Brown Ale

A ProMash Brewing Session Report
BJCP Style and Style Guidelines
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11-B English Brown Ale, Southern Brown

Min OG: 1.035 Max OG: 1.042
Min IBU: 12 Max IBU: 20
Min Clr: 19 Max Clr: 35 Color in SRM, Lovibond

Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.75
Anticipated OG: 1.049 Plato: 12.14
Anticipated SRM: 15.5
Anticipated IBU: 31.9
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes

Actual OG: 1.049 Plato: 12.15
Actual FG: 1.018 Plato: 4.58



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.9 7.50 lbs. Pale Malt(2-row) America 1.036 2
5.1 0.50 lbs. CaraPilsner France 1.035 10
10.3 1.00 lbs. Crystal 60L America 1.034 60
2.6 0.25 lbs. Chocolate Malt America 1.029 350
5.1 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - B.C. Pellet 4.75 31.9 60 min.


Yeast
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WYeast 1099 Whitbread Ale

Water Profile: Omaha, Ne TAP

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Mash Info:

Single step at 151 deg. F.
Mash out at 168 deg F.

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Sparge Info:

2 step Batch Sparge Technique

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Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 21
Primary Temperature: 67 degrees F



Unfermentables will keep this beer on the sweeter side. The Whitbread yeast needs a swirl everyday to keep going, but it really is a fantastic flavor for this beer.

This is a strong candidate for my house beer on tap for 2009. This is a session type beer with an alcohol content that allows for continuous drinking throughout a Saturday of football watching without keeling over.