aaronlawson
Member
- Joined
- Jul 8, 2007
- Messages
- 17
- Reaction score
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Hey,
Getting ready to do my first all grain this Saturday. I was thinking of just doing an all grain version of the last beer I brewed so I could compare, but when I got to the LHBS I was overwhelmed by the possibilities and ended up going with two specialty grains I had never used before (because they needed to be mashed). I'm shooting to do a mellow, malty and aromatic Nut Brown Ale. Here the recipe I came up with using Beer Alchemy
Feedback much appreciated!
-Aaron
Southern Brown Ale (All Grain)
Selected Style and BJCP Guidelines
11B-English Brown Ale-Southern English Brown Ale
Min OG: 1.035 SG Max OG: 1.042 SG
Min FG: 1.011 SG Max FG: 1.014 SG
Min IBU: 12 IBU Max IBU: 20 IBU
Min Color: 19.0 SRM Max Color: 35.0 SRM
Recipe Overview
Wort Volume Before Boil: 6.08 US gals Wort Volume After Boil: 5.28 US gals
Volume Transferred: 5.28 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.28 US gals Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.031 SG Expected OG: 1.036 SG
Expected FG: 1.011 SG Apparent Attenuation: 69.9 %
Expected ABV: 3.4 % Expected ABW: 2.6 %
Expected IBU (using Tinseth): 17.7 IBU Expected Color: 20.7 SRM
Mash Efficiency: 75.0 % Approx Color:
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % When
UK Pale Ale Malt 6.00 lb 85.7 % In Mash/Steeped
German Carafa II 0.50 lb 7.1 % In Mash/Steeped
Belgian Biscuit Malt 0.50 lb 7.1 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
UK Fuggle 5.7 0.8 oz Bagged Whole Hops First Wort Hopped
UK Fuggle 5.7 0.2 oz Bagged Whole Hops 15 Min From End
Yeast
Wyeast 1187-Ringwood Ale
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F)
Step Type Temperature Duration
Rest at 154 degF 60
Getting ready to do my first all grain this Saturday. I was thinking of just doing an all grain version of the last beer I brewed so I could compare, but when I got to the LHBS I was overwhelmed by the possibilities and ended up going with two specialty grains I had never used before (because they needed to be mashed). I'm shooting to do a mellow, malty and aromatic Nut Brown Ale. Here the recipe I came up with using Beer Alchemy
Feedback much appreciated!
-Aaron
Southern Brown Ale (All Grain)
Selected Style and BJCP Guidelines
11B-English Brown Ale-Southern English Brown Ale
Min OG: 1.035 SG Max OG: 1.042 SG
Min FG: 1.011 SG Max FG: 1.014 SG
Min IBU: 12 IBU Max IBU: 20 IBU
Min Color: 19.0 SRM Max Color: 35.0 SRM
Recipe Overview
Wort Volume Before Boil: 6.08 US gals Wort Volume After Boil: 5.28 US gals
Volume Transferred: 5.28 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.28 US gals Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.031 SG Expected OG: 1.036 SG
Expected FG: 1.011 SG Apparent Attenuation: 69.9 %
Expected ABV: 3.4 % Expected ABW: 2.6 %
Expected IBU (using Tinseth): 17.7 IBU Expected Color: 20.7 SRM
Mash Efficiency: 75.0 % Approx Color:
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % When
UK Pale Ale Malt 6.00 lb 85.7 % In Mash/Steeped
German Carafa II 0.50 lb 7.1 % In Mash/Steeped
Belgian Biscuit Malt 0.50 lb 7.1 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
UK Fuggle 5.7 0.8 oz Bagged Whole Hops First Wort Hopped
UK Fuggle 5.7 0.2 oz Bagged Whole Hops 15 Min From End
Yeast
Wyeast 1187-Ringwood Ale
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F)
Step Type Temperature Duration
Rest at 154 degF 60