- Recipe Type
- All Grain
- Yeast
- Wyeast 1332
- Yeast Starter
- NO
- Additional Yeast or Yeast Starter
- NO
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.046
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 22.4
- Color
- 18.4
- Primary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Awaiting 1st place score sheets from Montgomery County Fair, MD
I originally brewed this as an American Brown. At My homebrew club monthly competition it took first. They made the recommendation to change the category to Northern Brown. So, that's what I did. I tweaked the original recipie based on thier recommendations, and guess it paid off. It took first place in the Montgomery County Fair Homebrew Competition, My first ever sanctioned BJCP comp.
- Definite roasted character, but not to the extent of a porter/stout
- Mild carbonation
- Good nose
- Smooth body/mouthfeel
RECIPIE:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Ol' Leftys Brown Ale (2)
Brewer: Brian Ferullo
Asst Brewer:
Style: Northern Brown Ale
TYPE: All Grain
Taste: 36 per Montgomery County Fair score sheets
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.046 SG
Estimated Color: 18.4 SRM
Estimated IBU: 22.4 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.80 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.91 %
1.25 lb Munich Malt - 20L (20.0 SRM) Grain 14.20 %
0.60 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.82 %
0.50 lb White Wheat Malt (2.4 SRM) Grain 5.68 %
0.35 lb Brown Malt (65.0 SRM) Grain 3.98 %
0.30 lb Chocolate Malt (350.0 SRM) Grain 3.41 %
0.53 oz Goldings, East Kent (BMW) [7.00 %] (60 miHops 12.7 IBU
0.18 oz Goldings, East Kent (BMW) [7.00 %] (30 miHops 3.3 IBU
0.73 oz Goldings, East Kent (BMW) [7.00 %] (10 miHops 6.3 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.50 gal Baltimore, MD Water
1 Pkgs Northwest Ale (Wyeast Labs #1332) Yeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 8.80 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Mash In Add 10.56 qt of water at 164.1 F 152.0 F
5 min Sparge 1 (infuse 17Add 8.00 qt of water at 184.8 F 165.0 F
5 min Sparge 2 (infuse 17Add 12.00 qt of water at 165.0 F 165.0 F
0 min Sparge 3 (infuse 17Add 4.00 qt of water at 165.0 F 165.0 F
Notes:
------
Grain 8.8 lbs
Mash ratio 1.2
absorption rate 0.2
boil off 1.1 gallons/hr
Mash water 2.7 gallons
Sparge water 6 gallons
end boil total = about 6.6 gallons
Mash pH = 5.2
Brix
1st running brix = 23.8 (1.135)
2nd running brix = 10 (1.052)
3 rd running brix = 9 (1.035)
Mash temp finished at 154 degrees
------
BMW didn't have Whitbred goldings hops any longer, so subbed in Kent Goldings with an AA of 7%, adjusted recipe to correlate to original IBU contributions from original batch.
Yielded about 4.3 gallons to fermenter. Inital OG was almost 1.060. Used dilution tool to calculate waster addition to decrease OG. Diluted with 3 liters of filtered water. Corrected OG came in at 1.046. Final yield to fermenter was just over 5 gallons.
---------------------------------------
-------------------------
Carbonation info to replace above information:
bottled 7/30 1.40 oz sugar in pig
51 grams sugar used to bottle about 2.5 gallons remainder
bottled 1 case + 1 bottle.
-------------------------------------------------------------------------------
-------------------------------------------------------------------------------------
- Definite roasted character, but not to the extent of a porter/stout
- Mild carbonation
- Good nose
- Smooth body/mouthfeel
RECIPIE:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Ol' Leftys Brown Ale (2)
Brewer: Brian Ferullo
Asst Brewer:
Style: Northern Brown Ale
TYPE: All Grain
Taste: 36 per Montgomery County Fair score sheets
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.046 SG
Estimated Color: 18.4 SRM
Estimated IBU: 22.4 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.80 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.91 %
1.25 lb Munich Malt - 20L (20.0 SRM) Grain 14.20 %
0.60 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.82 %
0.50 lb White Wheat Malt (2.4 SRM) Grain 5.68 %
0.35 lb Brown Malt (65.0 SRM) Grain 3.98 %
0.30 lb Chocolate Malt (350.0 SRM) Grain 3.41 %
0.53 oz Goldings, East Kent (BMW) [7.00 %] (60 miHops 12.7 IBU
0.18 oz Goldings, East Kent (BMW) [7.00 %] (30 miHops 3.3 IBU
0.73 oz Goldings, East Kent (BMW) [7.00 %] (10 miHops 6.3 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.50 gal Baltimore, MD Water
1 Pkgs Northwest Ale (Wyeast Labs #1332) Yeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 8.80 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Mash In Add 10.56 qt of water at 164.1 F 152.0 F
5 min Sparge 1 (infuse 17Add 8.00 qt of water at 184.8 F 165.0 F
5 min Sparge 2 (infuse 17Add 12.00 qt of water at 165.0 F 165.0 F
0 min Sparge 3 (infuse 17Add 4.00 qt of water at 165.0 F 165.0 F
Notes:
------
Grain 8.8 lbs
Mash ratio 1.2
absorption rate 0.2
boil off 1.1 gallons/hr
Mash water 2.7 gallons
Sparge water 6 gallons
end boil total = about 6.6 gallons
Mash pH = 5.2
Brix
1st running brix = 23.8 (1.135)
2nd running brix = 10 (1.052)
3 rd running brix = 9 (1.035)
Mash temp finished at 154 degrees
------
BMW didn't have Whitbred goldings hops any longer, so subbed in Kent Goldings with an AA of 7%, adjusted recipe to correlate to original IBU contributions from original batch.
Yielded about 4.3 gallons to fermenter. Inital OG was almost 1.060. Used dilution tool to calculate waster addition to decrease OG. Diluted with 3 liters of filtered water. Corrected OG came in at 1.046. Final yield to fermenter was just over 5 gallons.
---------------------------------------
-------------------------
Carbonation info to replace above information:
bottled 7/30 1.40 oz sugar in pig
51 grams sugar used to bottle about 2.5 gallons remainder
bottled 1 case + 1 bottle.
-------------------------------------------------------------------------------
-------------------------------------------------------------------------------------
