Northern English Brown 11C V3
Northern English Brown Ale (11 C)
Type: All Grain
Batch Size: 1.00 gal
Boil Size: 2.36 gal
Boil Time: 60 min
End of Boil Vol: 1.82 gal
Final Bottling Vol: 0.60 gal
Fermentation: Ale, Two Stage
Batch Size: 1.00 gal
Boil Size: 2.36 gal
Boil Time: 60 min
End of Boil Vol: 1.82 gal
Final Bottling Vol: 0.60 gal
Fermentation: Ale, Two Stage
Date: 15 Jul 2018
Brewer: John Drake
Asst Brewer:
Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Efficiency: 82.00 %
Est Mash Efficiency: 143.5 %
Taste Rating: 30.0
Brewer: John Drake
Asst Brewer:
Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Efficiency: 82.00 %
Est Mash Efficiency: 143.5 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 0.60 lb | Gold Rush Full Pint (2.5 SRM) | Grain | 1 | 48.0 % | 0.05 gal |
| 0.20 lb | Brown Malt (65.0 SRM) | Grain | 2 | 16.0 % | 0.02 gal |
| 0.20 lb | Munich Malt - 10L (10.0 SRM) | Grain | 3 | 16.0 % | 0.02 gal |
| 0.05 lb | Chocolate Malt Pale (200.0 SRM) | Grain | 4 | 4.0 % | 0.00 gal |
| 0.20 lb | Invert Sugar [Boil] (100.0 SRM) | Sugar | 5 | 16.0 % | 0.02 gal |
| 0.14 oz | Chinook [13.00 %] - Boil 30.0 min | Hop | 6 | 18.9 IBUs | - |
| 0.05 tsp | Irish Moss (Boil 10.0 mins) | Fining | 7 | - | - |
| 0.22 oz | Mt. Rainier [7.00 %] - Boil 5.0 min | Hop | 8 | 4.0 IBUs | - |
| 0.10 oz | Willamette [5.50 %] - Boil 0.0 min | Hop | 9 | 0.0 IBUs | - |
| 0.1 pkg | Irish Ale (Wyeast Labs #1084) [124.21 ml] | Yeast | 10 | - | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.039 SG
Est Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 22.9 IBUs
Est Color: 14.2 SRM
Est Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 22.9 IBUs
Est Color: 14.2 SRM
Measured Original Gravity: 1.030 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 2.6 %
Calories: 98.4 kcal/12oz
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 2.6 %
Calories: 98.4 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge
Sparge Water: 2.41 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.37
Measured Mash PH: 5.20
Sparge Water: 2.41 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.37
Measured Mash PH: 5.20
Total Grain Weight: 1.25 lb
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 1.31 qt of water at 159.1 F | 148.0 F | 75 min |
Sparge: Batch sparge with 2 steps (1.10gal, 1.31gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Fermenter:
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
Grains crushed and water added to cover. Placed in refrigerator for 24+ hours shaking when able. Driained and sparged with 160* water to make 1.25 gal.Invert sugar home made. Over cooked so may have added to a bit burnt tone.
Boil as usual.
Created with BeerSmith