MattHollingsworth
Well-Known Member
Type: All Grain
Date: 8/15/2010
Batch Size: 22.90 L
Boil Size: 28.88 L
Boil Time: 90 min
Equipment: RIMS and 10 gallon boiler
Taste Rating(out of 50): 46.0
Brewhouse Efficiency: 72.00
Ingredients:
Grain:
3.80 kg Pale Malt (7.0 EBC) 77.55 %
0.45 kg Brown Malt (Aroma) (159.0 EBC) 9.18 %
0.35 kg Crystal Malt -200 (200.0 EBC) 7.14 %
0.30 kg Chocolate Malt (900.0 EBC) 6.12 %
Hops:
39.00 gm Challenger -pellets [5.80 %] (60 min) Hops 29.5 IBU
21.00 gm Progress -whole [6.00 %] (10 min) Hops 3.0 IBU
1 Pkgs Burton Ale (White Labs #WLP023) [Starter 2000 ml] Yeast: Slurry from previous batch used to make starter.
Beer Profile
Measured Original Gravity: 1.048 SG
Measured Final Gravity: 1.013 SG
Actual Alcohol by Vol: 4.56 %
Bitterness: 32.5 IBU
Est Color: 59.9 EBC
Mash Profile
Sparge Water: 20 L
My Mash Step Time Name Description Step Temp
0 min Step Add 14.00 L
60 min Step 154.0 F
10 min Step 168.0 F
Distilled water and salts used to reach the numbers below for the water:
Ca 114
Mg 27
Na 9
Cl 46
SO4 51
Alkalinity as CACO3 316
Residual Alkalinity 219
Chloride to Sulfate ratio .91, balanced.
Notes: Roughly based on Jamil's Brown Porter with some tweaks made. Brown malt really *does* make a big difference here. I used Dingeman's Aroma malt, which is a brown malt (not their Aromatic malt if they have one). And the resulting beer is simply amazing. Having just drank a bottle, I'd rate this as one of the better beers I've made. Yeah, I know, everyone loves their babies. But I used to judge, and I gave this a 46 on my scoresheet. Tremendous malt depth. The Progress hops are nice here. Not pungent, but a little accent there. Bitterness is great, balance is great. I wouldn't change anything on this recipe, which is unusual for me as I always change everything.
Date: 8/15/2010
Batch Size: 22.90 L
Boil Size: 28.88 L
Boil Time: 90 min
Equipment: RIMS and 10 gallon boiler
Taste Rating(out of 50): 46.0
Brewhouse Efficiency: 72.00
Ingredients:
Grain:
3.80 kg Pale Malt (7.0 EBC) 77.55 %
0.45 kg Brown Malt (Aroma) (159.0 EBC) 9.18 %
0.35 kg Crystal Malt -200 (200.0 EBC) 7.14 %
0.30 kg Chocolate Malt (900.0 EBC) 6.12 %
Hops:
39.00 gm Challenger -pellets [5.80 %] (60 min) Hops 29.5 IBU
21.00 gm Progress -whole [6.00 %] (10 min) Hops 3.0 IBU
1 Pkgs Burton Ale (White Labs #WLP023) [Starter 2000 ml] Yeast: Slurry from previous batch used to make starter.
Beer Profile
Measured Original Gravity: 1.048 SG
Measured Final Gravity: 1.013 SG
Actual Alcohol by Vol: 4.56 %
Bitterness: 32.5 IBU
Est Color: 59.9 EBC
Mash Profile
Sparge Water: 20 L
My Mash Step Time Name Description Step Temp
0 min Step Add 14.00 L
60 min Step 154.0 F
10 min Step 168.0 F
Distilled water and salts used to reach the numbers below for the water:
Ca 114
Mg 27
Na 9
Cl 46
SO4 51
Alkalinity as CACO3 316
Residual Alkalinity 219
Chloride to Sulfate ratio .91, balanced.
Notes: Roughly based on Jamil's Brown Porter with some tweaks made. Brown malt really *does* make a big difference here. I used Dingeman's Aroma malt, which is a brown malt (not their Aromatic malt if they have one). And the resulting beer is simply amazing. Having just drank a bottle, I'd rate this as one of the better beers I've made. Yeah, I know, everyone loves their babies. But I used to judge, and I gave this a 46 on my scoresheet. Tremendous malt depth. The Progress hops are nice here. Not pungent, but a little accent there. Bitterness is great, balance is great. I wouldn't change anything on this recipe, which is unusual for me as I always change everything.
