End Of Semester Beer

[Brewsmith]

I'm in classes right now for a teaching credential, and I'm thinking about making a brew for the class and giving it out on the last day, December 17th. The class is on Literacy in the Classroom and I need something that's fairly straight forward but interesting and ready in about a month. Any suggestions?

 

[mnadamn]

look at milds, or anything with a gravity under 1.050 Personally I would go with a brown ale... I am guessing that there will be people in there that like newcastle. As i see you have a keg setup you should be good to go

 

[Grüner Brauer]

a blond ale seems to go well with people new to craft brewing .

 

[Bob]

Blonde, Bitter, Mild. All of those ought to be accessible and ready in time. Southern Brown, too.

I'd do a Blonde or pale Mild, were I you.

Bob

 

[Brewsmith]

I think a Northern English Brown might go over well. Southerns and Milds are darker and I don't want to even try to explain to those that say "I don't like dark beer." If I can just say "It's like a Newcastle" that should be enough.

Any help with a creative name?

 

[Bob]

A literacy class? Plain white label. Black text, reading:

Si hoc legere scis nimium eruditionis habes

in a Gothic font.

 

[flyangler18]

A literacy class? Plain white label. Black text, reading:

Si hoc legere scis nimium eruditionis habes

in a Gothic font.

Brilliant. I had to use some Google-fu, but bloody brilliant! :rockin:

 

[PseudoChef]

Yeah, NEB or Bitter would be perfect.

 

[Chriso]

If you do a N.E.Brown, just make sure to design the recipe 1-2 SRM lighter than you actually intend it to be.

Browns are a damn elusive style for me, color-wise. No matter how I try, they always come out an asston too dark.

What about a SMaSH pale ale? 1.045, 25 IBUs, do a nice american hop?

 

[Brewsmith]

Literacy Lovin' English Brown

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
11-C English Brown Ale, Northern Brown
Min OG: 1.040 Max OG: 1.052
Min IBU: 20 Max IBU: 30
Min Clr: 12 Max Clr: 22 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.049 Plato: 12.05
Anticipated SRM: 12.8
Anticipated IBU: 25.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.041 SG 10.30 Plato

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.7 7.35 lbs. Pale Malt(2-row) Great Britain 1.038 3
6.7 0.60 lbs. Special Roast Malt America 1.033 40
4.4 0.40 lbs. Crystal 35L America 1.035 35
4.4 0.40 lbs. Victory Malt America 1.034 25
2.8 0.25 lbs. Chocolate Malt - Light America 1.029 225
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.83 oz. Goldings - E.K. Pellet 6.20 23.0 60 min.
0.50 oz. Goldings - E.K. Pellet 6.20 2.3 5 min.

Yeast
-----
White Labs WLP013 London Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 9.00
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 3.72 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

 

[Bob]

Looking good, Brewsmith! Recipe sounds yummy.

What, no comments on my Latin?

Bob