06-22-2009, 05:14 AM
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Join Date: May 2007
Location: San Diego, CA
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All-Grain - Southern English Brown
Recipe Type: All Grain
Yeast: WLP004 Irish Ale
Yeast Starter: One quart slurry from a previous cake
Batch Size (Gallons): 5.5
Original Gravity: 1.049
Final Gravity: 1.013
Boiling Time (Minutes): 90
Color: 27 SRM
Primary Fermentation (# of Days & Temp): 21
Tasting Notes: Scored a 40, and a first place at the San Diego County Fair Homebrew Competition
Efficiency on this batch was 80% This is based on Jamil's recipe. I used Irish Ale yeast because I had it laying around. I would think that this would do well with English or even Cali yeast. The profile is very neutral. Fermented at 64 degrees.
7 pounds pale - Great Western Two Row
.75 lb 80L
.75 lb 120L
.25 Carafa II
.25 Chocolate (American)
.85 oz US Goldings for 60 minutes. 5% alpha acid, I believe.
Mashed at 154 for 60 minutes. I just go the standard 1.25 quarts per pound. Batch sparge split into two equal volumes. Pretty straightforward.
Last edited by carnevoodoo; 06-23-2009 at 09:05 PM.