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Old 06-22-2009, 05:14 AM   #1
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Default 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
IBU: 14.9
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 Biscuit
.25 Carafa II
.25 Caramunich
.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.
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Old 06-22-2009, 06:05 AM   #2
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Maybe I'll make this for my next batch, got some Cali that will be coming out of my Pete's clone next week. What do you think about subbing Fuggles for the Goldings? What AA were your Goldings? Why American chocolate over English?

Hope you don't mind, I bastardised your recipe, what do you think? http://www.homebrewtalk.com/f12/ag-s...1/#post1393672
Originally Posted by Yooper View Post
I'm a fan of "getting it in the can"!

Last edited by Gremlyn; 06-22-2009 at 07:44 PM.
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