DUCCCC
Well-Known Member
- Joined
- Oct 12, 2007
- Messages
- 1,618
- Reaction score
- 47
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.054
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 52.6
- Color
- 19.9
- Primary Fermentation (# of Days & Temp)
- 21 @ 68ºF
Matt's House Ale II, AG
Selected Style and BJCP Guidelines
10C-American Ale-American Brown Ale
Min OG: 1.045 SG Max OG: 1.060 SG
Min FG: 1.010 SG Max FG: 1.016 SG
Min IBU: 20 IBU Max IBU: 40+ IBU
Min Color: 18.0 SRM Max Color: 35.0 SRM
Recipe Overview
Wort Volume Before Boil: 7.00 US gals Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.50 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.046 SG Expected OG: 1.054 SG
Expected FG: 1.013 SG Apparent Attenuation: 74.9 %
Expected ABV: 5.4 % Expected ABW: 4.2 %
Expected IBU (using Rager): 52.6 IBU Expected Color: 19.9 SRM
Mash Efficiency: 70.0 % Approx Color:
Boil Duration: 60.0 mins
Fermentation Temperature: 70 degF
Fermentables
Ingredient Amount % When
US 6-Row Malt 10lb 0oz 76.9 % In Mash/Steeped
US Victory Malt 1lb 0oz 7.7 % In Mash/Steeped
Belgian Aromatic Malt 1lb 0oz 7.7 % In Mash/Steeped
US Chocolate Malt 8.0 oz 3.8 % In Mash/Steeped
German CaraMunich II 8.0 oz 3.8 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
German Hallertauer Hersbrucker 3.9 3.0 oz Loose Whole Hops 60 Min From End
German Hallertauer Hersbrucker 3.9 1.0 oz Loose Whole Hops 5 Min From End
Other Ingredients
Ingredient Amount When
Irish Moss 0.2 oz In Boil
Yeast
Danstar-Nottingham
Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.3
pH Adjusted with: Unadjusted
Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F)
Step Type Temperature Duration
Rest at 153 degF 60
Recipe Notes
Sorry about any confusing directions here. I'll be updating this as I get to actually try it. I just did this recipe as my first AG on 08 FEB 2008, and It smelled fantastic!
My goal on this recipe was to mix the Hallertauer hops that I like with a malty brew and the American Brown Ale category seemed like the best fit. My fermentation room was about 68ºF, but my bucket temps hit 74º during the peak of action.
My mash came in pre-boil at 1.049, which was high, but my post boil was low, at only 1.050, but I actually added water following a little bit of too aggressive boiling. I had to ad about 1.5 qts to get back to 5.5 gallons into the primary. I may not have mixed it in too well, so my OG might have been off there. Pics to follow as this get a formal review.
Selected Style and BJCP Guidelines
10C-American Ale-American Brown Ale
Min OG: 1.045 SG Max OG: 1.060 SG
Min FG: 1.010 SG Max FG: 1.016 SG
Min IBU: 20 IBU Max IBU: 40+ IBU
Min Color: 18.0 SRM Max Color: 35.0 SRM
Recipe Overview
Wort Volume Before Boil: 7.00 US gals Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.50 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.046 SG Expected OG: 1.054 SG
Expected FG: 1.013 SG Apparent Attenuation: 74.9 %
Expected ABV: 5.4 % Expected ABW: 4.2 %
Expected IBU (using Rager): 52.6 IBU Expected Color: 19.9 SRM
Mash Efficiency: 70.0 % Approx Color:
Boil Duration: 60.0 mins
Fermentation Temperature: 70 degF
Fermentables
Ingredient Amount % When
US 6-Row Malt 10lb 0oz 76.9 % In Mash/Steeped
US Victory Malt 1lb 0oz 7.7 % In Mash/Steeped
Belgian Aromatic Malt 1lb 0oz 7.7 % In Mash/Steeped
US Chocolate Malt 8.0 oz 3.8 % In Mash/Steeped
German CaraMunich II 8.0 oz 3.8 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
German Hallertauer Hersbrucker 3.9 3.0 oz Loose Whole Hops 60 Min From End
German Hallertauer Hersbrucker 3.9 1.0 oz Loose Whole Hops 5 Min From End
Other Ingredients
Ingredient Amount When
Irish Moss 0.2 oz In Boil
Yeast
Danstar-Nottingham
Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.3
pH Adjusted with: Unadjusted
Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F)
Step Type Temperature Duration
Rest at 153 degF 60
Recipe Notes
Sorry about any confusing directions here. I'll be updating this as I get to actually try it. I just did this recipe as my first AG on 08 FEB 2008, and It smelled fantastic!
My goal on this recipe was to mix the Hallertauer hops that I like with a malty brew and the American Brown Ale category seemed like the best fit. My fermentation room was about 68ºF, but my bucket temps hit 74º during the peak of action.
My mash came in pre-boil at 1.049, which was high, but my post boil was low, at only 1.050, but I actually added water following a little bit of too aggressive boiling. I had to ad about 1.5 qts to get back to 5.5 gallons into the primary. I may not have mixed it in too well, so my OG might have been off there. Pics to follow as this get a formal review.