So I have been brewing mostly IPA's and I figured with winter setting in here in Ohio I would brew a brown ale for the winter months. Here is my version, I am attempting a nutty, roasty, malt forward ale.
Batch Size (fermenter): 5.50 gal
Est Original Gravity: 1.061 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 36.6 IBUs
Est Color: 21.3 SRM
70% efficieny
Mash In Add 16.56 qt of water at 165.4 F 152.0 F 60 min
Mash Out Add 9.27 qt of water at 200.7 F 168.0 F 10 min
Sparge Step: Batch sparge with 1 steps (2.84gal) of 168.0 F water
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.0 %
12.0 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 2 5.7 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 3.8 %
8.0 oz Chocolate (420.0 SRM) Grain 4 3.8 %
4.0 oz Special Roast (Briess) (50.0 SRM) Grain 5 1.9 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 1.9 %
0.75 oz Horizon [13.00 %] - Boil 60.0 min Hop 7 29.8 IBUs
1.00 oz Fuggles [4.50 %] - Boil 15.0 min Hop 8 6.8 IBUs
1.00 oz Fuggles [4.50 %] - Aroma Steep 60.0 min Hop 9 0.0 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 10 -
Any thoughts or suggestions are welcomed.
I decided to mash at 152 that is up for debate. I want a fuller bodied beer with this, but with this particular yeast strain I have heard that I may not get that great attenuation with it (I plan on using a starter per mr. malty).
So I worry if I mash higher will the beer turn out to sweet? Am I right for thinking this?
This is my third ag batch as well, and my efficiency has kinda been all over the place.
Thanks in advance.
Batch Size (fermenter): 5.50 gal
Est Original Gravity: 1.061 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 36.6 IBUs
Est Color: 21.3 SRM
70% efficieny
Mash In Add 16.56 qt of water at 165.4 F 152.0 F 60 min
Mash Out Add 9.27 qt of water at 200.7 F 168.0 F 10 min
Sparge Step: Batch sparge with 1 steps (2.84gal) of 168.0 F water
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.0 %
12.0 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 2 5.7 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 3.8 %
8.0 oz Chocolate (420.0 SRM) Grain 4 3.8 %
4.0 oz Special Roast (Briess) (50.0 SRM) Grain 5 1.9 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 1.9 %
0.75 oz Horizon [13.00 %] - Boil 60.0 min Hop 7 29.8 IBUs
1.00 oz Fuggles [4.50 %] - Boil 15.0 min Hop 8 6.8 IBUs
1.00 oz Fuggles [4.50 %] - Aroma Steep 60.0 min Hop 9 0.0 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 10 -
Any thoughts or suggestions are welcomed.
I decided to mash at 152 that is up for debate. I want a fuller bodied beer with this, but with this particular yeast strain I have heard that I may not get that great attenuation with it (I plan on using a starter per mr. malty).
So I worry if I mash higher will the beer turn out to sweet? Am I right for thinking this?
This is my third ag batch as well, and my efficiency has kinda been all over the place.
Thanks in advance.