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Old 10-06-2007, 03:45 AM   #1
Kayos
 
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Dec 2006
Santa Clarita, SoCal
Posts: 1,364
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I am trying for silky, smooth and malty. Let me know!

Ahhh Nutz
Southern English Brown Ale


Type: All Grain
Date: 9/9/2007
Batch Size: 5.00 gal
Brewer: Jake
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 62.22 %
1.25 lb Victory Malt (25.0 SRM) Grain 11.11 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.89 %
0.75 lb Special Roast (50.0 SRM) Grain 6.67 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.44 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 4.44 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.22 %
0.75 oz Goldings, East Kent [4.00 %] (60 min) Hops 10.1 IBU
0.50 oz Fuggles [3.92 %] (30 min) Hops 5.1 IBU
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale



Beer Profile

Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.41 % Actual Alcohol by Vol: 7.18 %
Bitterness: 15.2 IBU Calories: 263 cal/pint
Est Color: 29.5 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11.25 lb
Sparge Water: 3.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 14.06 qt of water at 165.9 F 154.0 F
10 min Step Add 4.35 qt of water and heat to 170.0 F over 2 min 170.0 F (this is how I put in a mashout in BS...)



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

 
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Old 10-06-2007, 06:22 AM   #2
Iordz
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Aug 2007
Phoenix, AZ
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I think it might be too complex, you don't really need both crystal 80 and 120. If you want "silkiness" you could add some flaked barley, wheat or oats.

 
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Old 10-06-2007, 03:33 PM   #3
Kayos
 
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Figured 80 and 120 were close and I only had that much of each. What should I remove to make it more drinkable?

 
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Old 10-06-2007, 03:48 PM   #4
Beerrific
 
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Mar 2007
Georgia
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I would drop some of the chocolate. That might end up being too roasty. I also think that might be too much victory malt...a little of that can go a long way. I would also drop that carapils...just mash higher if you think you need more body (although 154 should be good).

Here is the brown I did last week. I tasted it at 4 days into fermentation and it was great.
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EDIT: I was going for a Northern Brown, so I think your base malt amount and choice of crystal malts are good for a Southern.

 
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