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Old 12-17-2008, 03:47 AM   #1
tfries
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Jul 2007
Cheshire, OR
Posts: 120
Liked 3 Times on 3 Posts


Recipe Type: All Grain   
Yeast: US05   
Batch Size (Gallons): 5.5   
Original Gravity: 1.058   
Final Gravity: 1.013   
IBU: 45   
Boiling Time (Minutes): 90   
Color: 30.4   
Primary Fermentation (# of Days & Temp): 14 at 65   
Secondary Fermentation (# of Days & Temp): 1   
Tasting Notes: A very clean example of an American Brown. There is a nice balance between hops, cho   

There is a brewery in Pacific City Oregon called Pelican Brewery. They brew very clean examples of several styles while using only WY1056 (They do brew a few Belgian styles with the Wyeast Farmhouse) One of their beers that wins several awards is their Doryman's Dark. It is an American Brown ale that clocks in at the high end of the color range for an Am Dark. I recently formulated this clone and it was awesome. It will be one of my house beers going forward.

2008-10-12 Doryman's Dark

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.00
Anticipated OG: 1.057 Plato: 14.1
Anticipated SRM: 30.4
Anticipated IBU: 45.0
Brewhouse Efficiency: 74 %
Wort Boil Time: 90 Minutes

Actual OG: 1.058 Plato: 14.3
Actual FG: 1.013 Plato: 3.3

Alc by Weight: 4.66 by Volume: 5.97 From Measured Gravities.
ADF: 76.8 RDF 64.0 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 85 %
Anticipated Points From Mash: 57.38
Actual Points From Mash: 65.64

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.2 9.50 lbs. Pale Malt(2-row) France 1.036 2
10.4 1.25 lbs. Briess Extra Special America 1.035 130
6.3 0.75 lbs. Chocolate Malt America 1.029 350
4.2 0.50 lbs. Wheat Malt Canada 1.038 2

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Magnum Pellet 14.00 30.6 60 min.
1.00 oz. Mt. Hood Pellet 3.40 7.5 20 min.
1.00 oz. Cascade Whole 5.75 6.9 10 min.


Yeast
-----
WYeast 1056 Amercan Ale/Chico

Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct
Saccharification Rest Temp: 153 Time: 60

 
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Old 12-17-2008, 02:33 PM   #2
david_42
 
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Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
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Dorymann's is the reason I make trips to Pelican. Darryl won't say much about the recipe, so I'll have to try yours.
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Old 12-17-2008, 02:49 PM   #3
farmbrewernw
 
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Jan 2008
Richland, WA
Posts: 1,574
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I love Pelican, I just may have to give this a try.
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Old 02-26-2009, 02:40 PM   #4
TimBrewz
 
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Feb 2008
Portland, OR
Posts: 665
Liked 56 Times on 45 Posts


Thanks for the recipe. Doryman's is the best Am. Brown I have ever had.

 
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Old 09-14-2010, 05:09 PM   #5
astewart
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Jan 2010
US, Massachusetts
Posts: 35


Are there any pictures or tasting info on this?

 
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Old 09-14-2010, 05:11 PM   #6
astewart
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Jan 2010
US, Massachusetts
Posts: 35


Any thoughts on how this would be with Wyeast 1272 or how about Nottingham?

 
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Old 09-16-2010, 02:45 AM   #7
astewart
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Jan 2010
US, Massachusetts
Posts: 35


I've been doing partials so here is my run at a partial mash version of this. Please let me know if you see things that need changing.

3 lbs Light Dry Extract (8.0 SRM) Dry Extract 34.3 %
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 45.7 %
1.5 lbs Caramel/Crystal Malt -120L (120.0
SRM) Grain 11.4 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 5.7 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 2.9 %
0.50 oz Magnum [14.00%] (60 min) Hops 20.6 IBU
1.00 oz Mt. Hood [6.00%] (20 min) Hops 10.7 IBU
1.00 oz Cascade [5.50%] (10 min) Hops 5.9 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

 
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