- Recipe Type
- All Grain
- Yeast
- WLP005
- Yeast Starter
- none
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.045
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 25.7
- Color
- 19
- Primary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Won 3rd Place in the Malt Turkey Shoot 2011 Maryland
BeerSmith 2 Recipe Printout - BeerSmith Home Brewing Software, Recipes, Podcast and Blog
Recipe: Murkey Bottom Brown Ale
Brewer: Brian Ferullo
Asst Brewer: Matt
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (35.0) Took 3d place in Brown Ale Catagory Malt Turkey Shoot 2011.
Took 2nd place in Montgomery County Fair Homebrew Comp. 2012 [waiting for score sheets]
Recipe Specifications
--------------------------
Boil Size: 6.57 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.049 SG
Estimated Color: 19.0 SRM
Estimated IBU: 25.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.6 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 55.5 %
2 lbs 8.0 oz Dark Munich (Best Malz) 10 (10.0 SRM) Grain 2 26.4 %
8.0 oz Barley, Flaked (Briess) (2.0 SRM) Grain 3 5.3 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 5.3 %
6.1 oz Brown Malt (Thomas Fawcett) (60.0 SRM) Grain 5 4.0 %
5.3 oz Chocolate (Muntons) (412.0 SRM) Grain 6 3.5 %
0.70 oz Goldings, East Kent (BMW) [6.70 %] - Boi Hop 7 16.5 IBUs
0.25 oz Goldings, East Kent (BMW) [6.70 %] - Boi Hop 8 4.5 IBUs
1.00 oz Goldings, East Kent (BMW) [6.70 %] - Boi Hop 9 4.7 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 10 -
Mashed in at 154 degrees
60 minute rest, divided the sparge water into 3 additions.
-------------------------------------------------------------------------------------
Recipe: Murkey Bottom Brown Ale
Brewer: Brian Ferullo
Asst Brewer: Matt
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (35.0) Took 3d place in Brown Ale Catagory Malt Turkey Shoot 2011.
Took 2nd place in Montgomery County Fair Homebrew Comp. 2012 [waiting for score sheets]
Recipe Specifications
--------------------------
Boil Size: 6.57 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.049 SG
Estimated Color: 19.0 SRM
Estimated IBU: 25.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.6 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 55.5 %
2 lbs 8.0 oz Dark Munich (Best Malz) 10 (10.0 SRM) Grain 2 26.4 %
8.0 oz Barley, Flaked (Briess) (2.0 SRM) Grain 3 5.3 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 5.3 %
6.1 oz Brown Malt (Thomas Fawcett) (60.0 SRM) Grain 5 4.0 %
5.3 oz Chocolate (Muntons) (412.0 SRM) Grain 6 3.5 %
0.70 oz Goldings, East Kent (BMW) [6.70 %] - Boi Hop 7 16.5 IBUs
0.25 oz Goldings, East Kent (BMW) [6.70 %] - Boi Hop 8 4.5 IBUs
1.00 oz Goldings, East Kent (BMW) [6.70 %] - Boi Hop 9 4.7 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 10 -
Mashed in at 154 degrees
60 minute rest, divided the sparge water into 3 additions.
-------------------------------------------------------------------------------------
