xamers
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1099
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.049
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 31
- 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
-------------------------------
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
----------------
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
-----
WYeast 1099 Whitbread Ale
Water Profile: Omaha, Ne TAP
-------------
Mash Info:
Single step at 151 deg. F.
Mash out at 168 deg F.
------------
Sparge Info:
2 step Batch Sparge Technique
------------
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.
A ProMash Brewing Session Report
BJCP Style and Style Guidelines
-------------------------------
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
----------------
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
-----
WYeast 1099 Whitbread Ale
Water Profile: Omaha, Ne TAP
-------------
Mash Info:
Single step at 151 deg. F.
Mash out at 168 deg F.
------------
Sparge Info:
2 step Batch Sparge Technique
------------
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.
