Pimp my brown ale

[gibbiem]

yeah mate no worries, here you go

Ruined B*
American IPA (14 B)
Type: All Grain
Batch Size: 25.000 l
Boil Size: 33.100 l
Boil Time: 60 min
End of Boil Vol: 28.100 l
Final Bottling Vol: 23.000 l
Fermentation: Ale, Single Stage
Date: 04 Jul 2014
Brewer: Gibbie
Asst Brewer:
Equipment: My Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 81.9 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing

Clean and Prepare Brewing Equipment
Total Water Needed: 43.360 l

Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
5.900 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 78.70%
0.500 kg Aromatic Malt (51.2 EBC) Grain 2 6.70%
0.300 kg Extra Dark Crystal (340.0 EBC) Grain 3 4.00%
0.200 kg Oats, Flaked (2.0 EBC) Grain 4 2.70%
0.150 kg Carafa II (811.6 EBC) Grain 5 2.00%
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 21.586 l of water at 74.7 C 68.9 C 45 min
Mash Out Add 7.354 l of water at 97.6 C 75.6 C 10 min

Fly sparge with 14.420 l water at 75.6 C
Add water to achieve boil volume of 33.100 l
Estimated pre-boil gravity is 1.060 SG

Boil Ingredients
Amt Name Type # %/IBU
40.000 g Chinook [13.00 %] - Boil 60.0 min Hop 6 42.9 IBUs
40.000 g Chinook [13.00 %] - Boil 20.0 min Hop 7 26.0 IBUs
0.450 kg Brown Sugar, Dark [Boil for 15 min](98.5 EBC) Sugar 8 6.00%
20.000 g Chinook [13.00 %] - Boil 1.0 min Hop 9 0.9 IBUs
Steeped Hops
Amt Name Type # %/IBU
50.000 g Centennial [10.00 %] - Steep/Whirlpool 30.0 min Hop 10 14.4 IBUs

Estimated Post Boil Vol: 28.100 l and Est Post Boil Gravity: 1.070 SG

Cool and Transfer Wort

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water if needed to achieve final volume of 25.000 l

Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 11 -

Measure Actual Original Gravity _______ (Target: 1.070 SG)
Measure Actual Batch Volume _______ (Target: 25.000 l)
Add water if needed to achieve final volume of 25.000 l

Fermentation

04 Jul 2014 - Primary Fermentation (14.00 days at 19.4 C ending at 19.4 C)

Dry Hop and Bottle/Keg
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
50.000 g Centennial [10.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs

Measure Final Gravity: _________ (Estimate: 1.015 SG)
Date Bottled/Kegged: 18 Jul 2014 - Carbonation: Bottle with 131.59 g Corn Sugar
Age beer for 30.00 days at 18.3 C
17 Aug 2014 - Drink and enjoy!

Will put a pic up when Ive finised my drink.

I was going for a clone of Stone's Arrogant Bastard ale but decided to add some bits from a Stone Ruination clone too, that was the brown sugar and centennial steep and dry hop. Its pretty decent!

[gibbiem]

[DaveyT]

Good to see the dry hopping worked. I was in two minds about dry hopping but decided against it. Looking at yours, I can't imagine why!
Mordue's IPA is centenial-heavy and that works really well with the malt flavours. Hmmm... Mine's still in the FVs mind... Perhaps a few grams could find their way in.
Your recipe looks great. I used Windsor yeast. I'm hoping it'll be done by Wednesday as I need to bottle in in time for my holiday on Saturday. Coming to your neck of the woods, incidentally. N Shields for 3 weeks. Can't wait! Proper beer again!

[gibbiem]

Nice one mate, but random coming to shields ha ha. Saying that it was 30 degrees here yesterday so it might turn in to the next holiday hot spot! Make sure you get in to Newcastle and visit Pleased to Meet You and dAtbAr for some quality beer

[DaveyT]

Thanks for the tip. I'm properly out of touch, like. Excited about Three Kings brewery in N Shields. And I'll have to go and see Anarchy again. They're right next to Whitehouse Farm where our kids get to hold rabbits and guinea pigs so I can slope off and talk brewing for an hour!

[DaveyT]

Bottled this. The brown ale is perfect. Reminds me of my nightclubs in my late teens when the only decent drinks were in bottles, and you got twice as much in a Newcastle Brown Ale bottle! Well done Randy Mosher!
The second is a bit of a concern. Th ginger is really sharp. I'm hoping it'll calm down and the malt will come through. Hoping and praying! Next time I mention brewing with ginger, someone give me a slap, please.
Vanilla next time. Even in a session brew!

[seymour]

Mine was this:

12 litres
Est OG 1.041 4.5% 19 IBU

1kg mild ale malt
420g biscuit malt
250g crystal malt (medium)
250g chestnut honey
100g brown malt
90g oats

5g Flyer hops 60min
20g EKG 10 min

I wasn't going to add the oats, but they were just there in the kitchen an I coudn't help it. Bit obsessed with them atm.
I was going to make it more bitter but I wanted to stay within the OG:IBU of the style. I got 0.46 for this which doesn't look right now. I'll look it up again.

An Oatmeal Brown Stout with Mild base malt and Flyer hops? Oh god yes, that sounds freakin' delicious!

[DaveyT]

Thanks, Seymour. Randy Mosher deserves the credit, though.
In the UK for three weeks. It ought to be ready for a taste when I get home.