Basic Brown

[KiloWhiskey]

A few months back I posted a recipe looking for advice on making an APA split into five (5) one (1) galleon batches, each using a different hop, Amarillo, Cascade, Galaxy, Motueka and Citra in order to see how they compared to each other. The experiment was a success the beer was drinkable and they each tasted radically different. Somewhere around here I have my tasting notes and I’ll get around to posting them

Now I wouldn’t recommend trying that again. Trying to get five (5) one (1) gallon boils finished at the same time(ish) was more heartburn then it was worth when you can just make a hop tea. But what the hell it was something to try, and it let me justify to my wife holding onto those 1 gallon buckets I got from the bakery.

In light of furthering my education I was hoping the community would take a look at my Basic Brown (Object Number 6) it’s an attempt to make an American Brown Ale (ABA) derived from a Northern Brown Ale

Recipe: Object 6 (Basic Brown)
Brewer: KiloWhiskey
Style: American Brown Ale
TYPE: All Grain
Taste: (30.0) Sub California Ale V WLP051 yeast

Recipe Specifications
--------------------------
Boil Size: 6.48 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 23.2 SRM
Estimated IBU: 36.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.2 %
1 lbs 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 12.8 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 3 4.3 %
3.2 oz Barley, Torrefied (1.7 SRM) Grain 4 1.7 %
0.50 oz Galena [12.50 %] - Boil 60.0 min Hop 5 20.4 IBUs
0.50 oz Cluster [7.00 %] - Boil 30.0 min Hop 6 8.8 IBUs
0.50 oz Cluster [7.00 %] - Boil 10.0 min Hop 7 4.1 IBUs
0.50 oz Willamette [5.50 %] - Boil 10.0 min Hop 8 3.3 IBUs
1.0 pkg Burton Ale (White Labs #WLP023) [35.49 m Yeast 9 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 11 lbs 11.2 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 30.35 qt of water at 163.6 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

 

[Weezy]

I'd cut the crystal to 6-8% and give it a go!

 

[BridgewaterBrewer]

Yes I would cut some crystal also.


Sent from my iPhone using Home Brew

 

[KiloWhiskey]

Thanks gents, Ill be looking to try and get this going next week. Got to have something on tap for Halloween.

Kids get their treats and so do I.

 

[KiloWhiskey]

Well, I whipped up a batch...little to much in the way of hops and chocolate, came out like a brown porter.

Oh well back to the drawing board.

This might work better, 1G partial extract batch this time till I get it closer to what I'm looking for.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Object 6B (Basic Brown) 1G W/ Extract
Brewer:
Asst Brewer:
Style: Northern English Brown Ale
TYPE: Partial Mash
Taste: (30.0) Sub California Ale V WLP051 yeast

IBUs too high post frement was going for a malter brew

Recipe Specifications
--------------------------
Boil Size: 2.58 gal
Post Boil Volume: 2.08 gal
Batch Size (fermenter): 1.50 gal
Bottling Volume: 1.25 gal
Estimated OG: 1.054 SG
Estimated Color: 17.9 SRM
Estimated IBU: 23.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 124.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.50 gal Chicago, IL Water 1 -
16.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 40.3 %
4.00 oz Victory Malt (25.0 SRM) Grain 3 10.1 %
2.08 oz Special B Malt (180.0 SRM) Grain 4 5.2 %
1.60 oz Chocolate Malt (350.0 SRM) Grain 5 4.0 %
0.00 oz Barley, Torrefied (1.7 SRM) Grain 6 0.0 %
16.00 oz Light Dry Extract (8.0 SRM) Dry Extract 7 40.3 %
0.07 oz Centennial [10.00 %] - Boil 60.0 min Hop 8 6.8 IBUs
0.27 oz Willamette [5.50 %] - Boil 30.0 min Hop 9 11.6 IBUs
0.27 oz Willamette [5.50 %] - Boil 10.0 min Hop 10 5.5 IBUs
0.3 pkg Burton Ale (White Labs #WLP023) [35.49 m Yeast 11 -


Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 39.68 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 2.85 qt of water at 163.9 F 156.0 F 40 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min