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Old 10-20-2009, 06:58 PM   #1
Sep 2009
culver city
Posts: 180
Liked 1 Times on 1 Posts

looking for something to make for thanksgiving and running out of time. Here's what I've come up with. Sort of an English / American brown hybrid--mostly English ingredients but a higher OG than either a northern or southern english brown to stand up to the food. I already went with the WLP002 but I'm a bit worried because beersmith is predicting a final gravity of 1.020, which seems a bit high. Would like it closer to 1.014-16. Looking for a big malty flavor, with enough bitterness to refresh the palette while eating thanksgiving food. ~6 gal batch. Comments appreciated--thanks!

Type: All Grain
Date: 10/21/2009
Batch Size: 6.00 gal
Boil Size: 7.19 gal
Boil Time: 60 min Equipment: my system
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:


Amount Item Type % or IBU
11 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 80.14 %
1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.71 %
12.0 oz Special Roast (50.0 SRM) Grain 5.23 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 3.48 %
5.6 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.44 %
1.75 oz Williamette [5.50 %] (60 min) Hops 26.2 IBU
0.50 oz Williamette [5.50 %] (10 min) Hops 2.7 IBU
1 Pkgs English Ale (White Labs #WLP002) [Starter 100 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.062 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.47 % Actual Alcohol by Vol: 0.00 %
Bitterness: 28.9 IBU Calories: 0 cal/pint
Est Color: 23.7 SRM Color: Color

Mash Profile

Mash Name: My Mash Total Grain Weight: 14.35 lb
Sparge Water: 5.23 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

My Mash Step Time Name Description Step Temp
60 min Step Add 17.94 qt of water at 172.5 F 156.0 F

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Old 10-21-2009, 01:27 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

Looks good, although I might drop the mash temp to 152 or so (or back down on the cara-40) to reduce the sweetness. For my own tastes I might also bump up the bitterness.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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Old 10-21-2009, 03:28 PM   #3
Sep 2009
culver city
Posts: 180
Liked 1 Times on 1 Posts

Thanks. Grain is crushed so a lower mash is probably a good idea. Also, my LHBS didn't have special roast. grrr. So I got some English Amber (8 oz) and a bit of biscuit (4 oz) instead. Now I'm worried its going to be even sweeter. I wanted sweet, but not cloying. Oh well, guess we'll see how it turns out. Was considering adding 2-4 oz. of roast barley. Will also consider bumping up the IBUs just a bit, but a balance malt/hop is what I was aiming for.

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