Brewday 04/09/09 - Brown Ale
Posted: Thu Sep 03, 2009 7:45 pm
What do you think of this one guys, don't think i've ever made a brown ale so feedback is welcome. I'm not trying to be clever with the three different kinds of crystal, i'm just using up leftovers. Aiming for a halfway house between English and American brown, I suppose. I'm looking forward to seeing what the British ale yeast brings to the table and the Glacier hops too.
Oh yeah, and it's deliberately heavily late hopped, I want to test my theory that my boil pH due to soft water is extracting hop tannin. I'm going to add some bicarbonates to the brewing liquor to see if I can't resolve this.
Glacier Brown Ale
Northern English Brown Ale
Type: All Grain
Date: 03/09/2009
Batch Size: 6.00 US gal
Boil Size: 6.87 gal Asst Brewer:
Boil Time: 60 min
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
3.80 kg Pale Malt, Lower Colour Maris Otter (3.0 EBC) Grain 80.00 %
0.25 kg Biscuit Malt (45.3 EBC) Grain 5.26 %
0.20 kg Chocolate Malt (886.5 EBC) Grain 4.21 %
0.15 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 3.16 %
0.10 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 2.11 %
0.10 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 2.11 %
14.00 gm Magnum [12.50 %] (60 min) Hops 18.8 IBU
50.00 gm Glacier [5.60 %] (10 min) Hops 10.9 IBU
50.00 gm Glacier [5.60 %] (0 min) Hops -
0.15 kg Brown Sugar, Light (15.8 EBC) Sugar 3.16 %
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale
Beer Profile
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.21 %
Bitterness: 29.7 IBU Calories: 220 cal/pint
Est Color: 41.8 EBC Color: Color
Mash Profile
My Mash Step Time Name Description Step Temp
60 min Step Add 12.42 L of water at 73.3 C 67.0 C
Oh yeah, and it's deliberately heavily late hopped, I want to test my theory that my boil pH due to soft water is extracting hop tannin. I'm going to add some bicarbonates to the brewing liquor to see if I can't resolve this.
Glacier Brown Ale
Northern English Brown Ale
Type: All Grain
Date: 03/09/2009
Batch Size: 6.00 US gal
Boil Size: 6.87 gal Asst Brewer:
Boil Time: 60 min
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
3.80 kg Pale Malt, Lower Colour Maris Otter (3.0 EBC) Grain 80.00 %
0.25 kg Biscuit Malt (45.3 EBC) Grain 5.26 %
0.20 kg Chocolate Malt (886.5 EBC) Grain 4.21 %
0.15 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 3.16 %
0.10 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 2.11 %
0.10 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 2.11 %
14.00 gm Magnum [12.50 %] (60 min) Hops 18.8 IBU
50.00 gm Glacier [5.60 %] (10 min) Hops 10.9 IBU
50.00 gm Glacier [5.60 %] (0 min) Hops -
0.15 kg Brown Sugar, Light (15.8 EBC) Sugar 3.16 %
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale
Beer Profile
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.21 %
Bitterness: 29.7 IBU Calories: 220 cal/pint
Est Color: 41.8 EBC Color: Color
Mash Profile
My Mash Step Time Name Description Step Temp
60 min Step Add 12.42 L of water at 73.3 C 67.0 C