Club Brew 2014 – Northern English Brown

 

Type: All Grain
Batch Size (fermenter): 19.00 l
Brewhouse Efficiency: 70.00 %
Boil Time: 60 min
Amt Name Type # %/IBU
4.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.3 %
0.30 kg Biscuit Malt (23.0 SRM) Grain 2 6.4 %
0.14 kg Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 3 3.0 %
0.14 kg Crystal Light – 45L (Crisp) (45.0 SRM) Grain 4 3.0 %
0.11 kg Pale Chocolate Malt (200.0 SRM) Grain 5 2.3 %
40.00 g East Kent Goldings (EKG) [5.00 %] – Boil 60.0 min Hop 6 22.8 IBUs
20.00 g East Kent Goldings (EKG) [5.00 %] – Boil 5.0 min Hop 7 2.3 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml] Yeast 8
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [124.21 ml] Yeast 9
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 25.7 IBUs
Est Color: 12.1 SRM

“Suggested” All Grain Instructions

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete.

Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C).

Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.044 (10.9 °P).

Once the wort is boiling, add the bittering hops. The total wort boil time is 60 minutes after adding the bittering hops. With 15 minutes left add the Irish moss or other kettle finings and at five minutes left add the last hop addition.

Chill the wort to 68 °F (20 °C) and aerate thoroughly.

For typical ales, you should be pitching approximately 177B yeast cells.

Ferment at 68F (20C).

Fermentation should be complete within about a week. Ensure a stable final gravity over several days before bottling / kegging or racking to secondary.

Carbonation should be approximately 2.1 volumes.

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Type: Partial Mash
Batch Size (fermenter): 19.00 l
Brewhouse Efficiency: 70.00 %
Boil Time: 60 min
Amt Name Type # %/IBU
3.00 kg Pale Liquid Extract (8.0 SRM) Extract 1 81.3 %
0.30 kg Biscuit Malt (23.0 SRM) Grain 2 6.4 %
0.14 kg Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 3 3.0 %
0.14 kg Crystal Light – 45L (Crisp) (45.0 SRM) Grain 4 3.0 %
0.11 kg Pale Chocolate Malt (200.0 SRM) Grain 5 2.3 %
40.00 g East Kent Goldings (EKG) [5.00 %] – Boil 60.0 min Hop 6 22.8 IBUs
20.00 g East Kent Goldings (EKG) [5.00 %] – Boil 5.0 min Hop 7 2.3 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml] Yeast 8
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [124.21 ml] Yeast 9
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 24.7 IBUs
Est Color: 12.0 SRM

“Suggested” Extract Instructions

Place the specialty malt loosely in a grain bag. Steep the bag in about 1 gallon (~4 L) of water at roughly 170 °F (77 °C) for about 30 minutes.

Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22.3 L). Stir the wort thoroughly to help dissolve the extract and bring to a boil.

Once the wort is boiling, add the bittering hops. The total wort boil time is 60 minutes after adding the bittering hops. With 15 minutes left add the Irish moss or other kettle finings and at five minutes left add the last hop addition.

Chill the wort to 68 °F (20 °C) and aerate thoroughly.

For typical ales, you should be pitching approximately 177B yeast cells.

Ferment at 68F (20C).

Fermentation should be complete within about a week. Ensure a stable final gravity over several days before botteling / kegging or racking to secondary.

Carbonation should be approximately 2.1 volumes.

 

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