Batch 1# Brown Ale

Batch 1#

Brown Ale

American Brown Ale

Type: All Grain
Batch Size: 25,00 l
Boil Size: 33,40 l
Boil Time: 60 min
End of Boil Vol: 29,40 l
Final Bottling Vol: 23,50 l
Fermentation: Ale, Single Stage

Date: 06 Mar 2014
Brewer: Jan Erik
Asst Brewer:
Equipment: krana bryggeri- All Grain
Efficiency: 65,00 %
Est Mash Efficiency: 72,8 %
Taste Rating: 30,0

Prepare for Brewing

• Create a yeast starter with 1,40 l of wort
• Clean and Prepare Brewing Equipment
• Total Water Needed: 45,05 l

Water Prep
Amt	Name	Type	#	%/IBU
11,67 g	PH 5.2 Stabilizer (Mash 60,0 mins)	Water Agent	1	-
5,00 g	Gypsum (Calcium Sulfate) (Mash 60,0 mins)	Water Agent	2	-

Mash or Steep Grains

Mash Ingredients
Amt	Name	Type	#	%/IBU
3,68 kg	Pale Malt, Maris Otter (Thomas Fawcett) (5,9 EBC)	Grain	3	62,0 %
0,71 kg	Munich 20L (Briess) (15,0 EBC)	Grain	4	12,0 %
0,53 kg	Wheat (6,0 EBC)	Grain	5	8,9 %
0,42 kg	Crystal Wheat Malt (Thomas Fawcett) (124,1 EBC)	Grain	6	7,1 %
0,24 kg	Amber (Crisp) (54,2 EBC)	Grain	7	4,0 %
0,18 kg	Brown Malt (Crisp) (128,1 EBC)	Grain	8	3,0 %
0,18 kg	Chocolate Malt (Thomas Fawcett) (1000,8 EBC)	Grain	9	3,0 %

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 21,19 l of water at 71,8 C	67,0 C	45 min
Mash Step	Add -0,00 l of water at 72,0 C	72,0 C	15 min

• Fly sparge with 23,86 l water at 75,6 C
• Add water to achieve boil volume of 33,40 l
• Estimated pre-boil gravity is 1,040 SG

Boil Ingredients
Amt	Name	Type	#	%/IBU
25,00 g	Aurora [8,25 %] - Boil 60,0 min	Hop	10	20,4 IBUs
0,83 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	11	-
30,00 g	East Kent Goldings (EKG) [5,00 %] - Boil 15,0 min	Hop	12	7,4 IBUs
0,83 tsp	Yeast Nutrient (Boil 15,0 mins)	Other	13	-

• Estimated Post Boil Vol: 29,40 l and Est Post Boil Gravity: 1,048 SG

Cool and Transfer Wort

• Cool wort to fermentation temperature
• Transfer wort to fermenter

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt	Name	Type	#	%/IBU
1,0 pkg	Dry English Ale (White Labs #WLP007) [35,49 ml]	Yeast	14	-

• Measure Actual Original Gravity  1044     (Target: 1,048 SG)
• Measure Actual Batch Volume  25 liter    (Target: 25,00 l)
• Oxygen 3l in 1 min

Fermentation

• 06 Mar 2014 - Primary Fermentation (14,00 days at 20,0 C ending at 20,0 C)

Dry Hop and Bottle/Keg

• Measure Final Gravity: 1012  (Estimate: 1,011 SG)
• Date Bottled/Kegged: 20 Mar 2014 - Carbonation: Bottle with 140 g Table Sugar
• Age beer for 14,00 days at 25 C for carbonation
• 05.04 tatt ut av varmen og lagres
• Ble bedre ved noen ukes lagring.