Hi All -
New to the HB world and the forum. This is a tremendous site.
A little history: Myself, cousin and friend decided to start brewing beer. We decided to start with AG from the gate and began to secure the equipment needed. Through some Craigslist looking, trips to the local HBS and Lowes we pieced together what we needed. Several passes through the HB bible (How to Brew) we jumped right in three weeks ago and did two AG 5g batches which we just bottled Friday. Will post an update on how they turn out after the new year.
Since we knew we were going to bottle the first batches we decided we should brew another batch that day and it was my turn to make the recipe. I planned out a recipe for a Brown Ale and have listed it below.
My main question in all of this if you decided to read this far is that the final volume that was racked into the fermenter only turned out to be 3 gallons. We planned on a 5g batch and were not drinking while we brewed so I don't think we messed up our measurements.
I have included some final brew notes below the recipe. If after review you have any suggestions on why we were 2 gallons off I would love to hear them. I am hoping the beer will be good, just not so happy in the fact that we wont have very much of it.
If you want more information just let me know!
Thanks again - brew on!
Greg
Recipe specifics:
Style: American Brown Ale
Batch size: 5.0 gal
Boil volume: 6.5 gal
OG: 1.056
FG: 1.014
Bitterness (IBU): 55.3 (yes more then I wanted but bought the Belma Hops in bulk to play with)
Color (SRM): 24.3
ABV: 5.5%
Grain/Sugars:
8.00 lb Two-row (US), 61.5%
2.00 lb Aromatic Malt (Belgian), 15.4%
2.00 lb Crystal 60L, 15.4%
0.75 lb Victory Malt, 5.8%
0.25 lb Chocolate Malt (US), 1.9%
Hops:
1.00 oz Belma (AA 12.1%, Whole) 60 min, 40.0 IBU
0.50 oz Belma (AA 12.1%, Whole) 30 min, 15.4 IBU
Yeast/Misc:
British Ale yeast, 1.0 unit(s), Yeast Pitch at 74
Brew Notes:
Mashed for 60 min at 153 with 3.25 gallons
Sparge/Lauter 3.5 gallons
Boil was 60 min - lid off most of the time
Cooled the wort with an Ice bath (need a dang chiller) took about 30 min to get to pitching temperature of 74
Racked to fermenter with plenty of aeration - pitched yeast and closed her up, noticing we had 3 gallons of soon to be beer.
New to the HB world and the forum. This is a tremendous site.
A little history: Myself, cousin and friend decided to start brewing beer. We decided to start with AG from the gate and began to secure the equipment needed. Through some Craigslist looking, trips to the local HBS and Lowes we pieced together what we needed. Several passes through the HB bible (How to Brew) we jumped right in three weeks ago and did two AG 5g batches which we just bottled Friday. Will post an update on how they turn out after the new year.
Since we knew we were going to bottle the first batches we decided we should brew another batch that day and it was my turn to make the recipe. I planned out a recipe for a Brown Ale and have listed it below.
My main question in all of this if you decided to read this far is that the final volume that was racked into the fermenter only turned out to be 3 gallons. We planned on a 5g batch and were not drinking while we brewed so I don't think we messed up our measurements.
I have included some final brew notes below the recipe. If after review you have any suggestions on why we were 2 gallons off I would love to hear them. I am hoping the beer will be good, just not so happy in the fact that we wont have very much of it.
If you want more information just let me know!
Thanks again - brew on!
Greg
Recipe specifics:
Style: American Brown Ale
Batch size: 5.0 gal
Boil volume: 6.5 gal
OG: 1.056
FG: 1.014
Bitterness (IBU): 55.3 (yes more then I wanted but bought the Belma Hops in bulk to play with)
Color (SRM): 24.3
ABV: 5.5%
Grain/Sugars:
8.00 lb Two-row (US), 61.5%
2.00 lb Aromatic Malt (Belgian), 15.4%
2.00 lb Crystal 60L, 15.4%
0.75 lb Victory Malt, 5.8%
0.25 lb Chocolate Malt (US), 1.9%
Hops:
1.00 oz Belma (AA 12.1%, Whole) 60 min, 40.0 IBU
0.50 oz Belma (AA 12.1%, Whole) 30 min, 15.4 IBU
Yeast/Misc:
British Ale yeast, 1.0 unit(s), Yeast Pitch at 74
Brew Notes:
Mashed for 60 min at 153 with 3.25 gallons
Sparge/Lauter 3.5 gallons
Boil was 60 min - lid off most of the time
Cooled the wort with an Ice bath (need a dang chiller) took about 30 min to get to pitching temperature of 74
Racked to fermenter with plenty of aeration - pitched yeast and closed her up, noticing we had 3 gallons of soon to be beer.