Rick Dimitrios's BrewBlog > BrewBlogs > Sample Log #1 [American Brown Ale]

Sample Log #1

Specifics

Style:

American Brown Ale — BJCP Style Information

Category:	American Ale
Number:	10C

Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties.

Commercial Examples: Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Big Sky Moose Drool Brown Ale, North Coast Acme Brown, Brooklyn Brown Ale, Lost Coast Downtown Brown, Left Hand Deep Cover Brown Ale.

Brew Date:

June 01, 2009

Tap Date:

September 01, 2009

Yield:

5 gallons

Color (SRM/EBC):

25.9/51

Bitterness:

55.4 IBU (Daniels)

BU/GU

0.81

Calories:

221 (12 ounces)

Conditioning:

Keg

ABV:

7.7%

ABW:

Batch No:	01_BB
OG:	1.068
OG (Plato):	16.6° P
Target OG:	1.066
Reading 1:	1.015 (4 days)
Reading 2:	1.012 (7 days)
FG:	1.010
FG (Plato):	2.56° P
Target FG:	1.010
Real Extract:	5.1° P
App. Atten.:	84.6%
Real Atten.:	69.3%
Status:	On Tap

General Information

Method:	All Grain
Cost:	$31.10

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

11.00 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

85% of grist

0.66 pounds

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

5.1% of grist

0.66 pounds

Crystal Malt 60L

Color (L):	60 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.

5.1% of grist

0.50 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

3.9% of grist

0.12 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

0.9% of grist

12.94 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.67 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	6.2 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1 gallons (boil evaporation)
Grain Amount:	12.9 pounds
Grain Absorbtion:	2.8 gallons
Total Water Needed:	9.2 gallons	6.2 gallons (runoff) + 2.8 gallons (grain absorbtion) + 0.25 gallons (equip. loss)
Mash Water Needed:	4.3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	4.9 gallons	9.2 gallons (total water) – 4.3 gallons (mash water)

)

100% of grist

Adjuncts

0.50 pounds

Brown Sugar (Dark)

Miscellaneous Ingredients (Non-Fermentable)

1 tablet

Whirlfloc @ 15 minutes

Hops

1.00 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget
Example:	Lager, Pilsner; Stout

13.6% Pellets @ 60 minutes
Type: Bittering
Use: Boil

13.6 AAUs

0.25 ounces

Challenger

Region:	United Kingdom
AAU Range:	6 - 8%
Notes:	Spicy aroma, fruity flavor.
Typical Use:	Aroma, bittering. Blends well with other hops.
Substitution:	Perle, Northern Brewer
Example:	English-style Ale, Porter, Stout, ESB

6.7% Pellets @ 60 minutes
Type: Bittering
Use: Boil

1.7 AAUs

1.00 ounces

Mount Hood

Region:	United States
AAU Range:	3 - 8%
Notes:	Mild, clean aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Liberty, Tettnang
Example:	Lager, Pilsner, Bock, Wheat; Anderson Valley High Rollers Wheat Beer, Portland Ale

4.2% Pellets @ 0 minutes
Type: Aroma
Use: Boil

4.2 AAUs

0.50 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

4.5% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop

2.3 AAUs

2.75 ounces

Total Hop Weight

21.7 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	British Ale
Manufacturer:	Wyeast
Product ID:	1098
Type:	Ale
Flocculation:	Medium
Attenuation:	74%
Temperature Range:	64–72°F
Amount:	1000 ml

Equipment Profile

7 Gallon/26.5 Liter Kettle and 5 Gallon/19 Liter Cooler Mash Tun

Batch Size:	5.00 gallons	Boil Volume:	6.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.25 gallons
Efficiency:	72%	Mash Tun Weight:	4.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	5.00 gallons
Loss:	0.25 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C

Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4
PPG:	22.72	Efficiency:	83.36%
Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	60 min.	154°F	Add 70% of mash water at 166° F / 74° C
2	Mash Out	Infusion	10 min.	168°F	Add 30% of mash water at 197° F / 92° C

Water Profile

London, England

Calicum:	52 ppm
Bicarbonate:	156 ppm
Sulfate:	77 ppm
Chloride:	60 ppm
Sodium:	99 ppm
Magnesium:	16 ppm
PH:	8.0%
Notes:	Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation

Primary:	7 days @ 68° F
Secondary:	21 days @ 68° F
Age:	21 days @ 61° F

Tasting Reviews

	7 Reviews		Submit a Review		Refresh Page		View All

7 Reviews

Submit a Review

Refresh Page

View All

	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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Sample Log #3	Aug 01, 2009
Sample Log #2	Jul 01, 2009
Sample Log #1	Jun 01, 2009
Nut Brown Ale	May 06, 2006

Brew Status

Sample Log #2	Bottled
Sample Log #1	On Tap
Sample Log #3	Secondary

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