2016-03-17 20.31.20I haven’t brewed a brown ale in a very long time. The wife asks politely multiple times for me to brew one, sometimes she wants a vanilla brown ale, and sometimes she just wants a regular brown ale. I haven’t brewed an English Brown out of Brewing Classic Styles yet. Here was my chance.

English brown ales are fantastic beers to enjoy. I am more a malty guy than a hop guy. Never do I discriminate against my beers, but I tend to lean towards malt complexities than the hoppy beers. This one is a fantastic an easy drinking beer. The clarity of this beer is pretty mind blowing.

This isn’t one of those crazy and wild beers, but it was an easy going brew day, which I tend to appreciate more and more since I have built my new system.

Cheers!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 60 min 20.6 IBUs 8.7 SRM 1.051 1.012 5.1 %
Actuals 1.05 1.01 5.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Northern English Brown Ale 11 C 1.04 - 1.052 1.008 - 1.013 20 - 30 12 - 22 2.2 - 2.7 4.2 - 5.4 %

Fermentables

Name Amount %
Pale Malt (2 Row) UK 10 lbs 42.55
Pale Malt (2 Row) US 10 lbs 42.55
Special Roast 1.5 lbs 6.38
Aromatic Malt (Briess) 8 oz 2.13
Biscuit Malt 8 oz 2.13
Caramel/Crystal Malt - 40L 8 oz 2.13
Pale Malt (2 Row) UK 8 oz 2.13

Hops

Name Amount Time Use Form Alpha %
East Kent Goldings (EKG) 2.4 oz 60 min Boil Pellet 5
East Kent Goldings (EKG) 1 oz 5 min Boil Pellet 5

Yeast

Name Lab Attenuation Temperature
London Ale Yeast (1028) Wyeast Labs 75% 60°F - 72°F
London ESB Ale (1968) Wyeast Labs 69% 64°F - 72°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

Starkville Water Profile - Water machine in Wal-Mart
Recirculated Mashed at 152 degrees for 60 minutes.
Batched sparged at 170 degrees.

Brewed on 1/30/2016

Pitched Wyeast 1028 into one carboy and 1968 into the other carboy.

2016-01-01 13.57.02I’ve built myself a new brewing system. It has been nothing but trial and error with it. The gas portion of the system is giving me a lot of its and I’m starting to get a twitch I believe. But all that aside, I am still making beer. Now that I’ve upgraded I’m making a lot more beer these days. Since I can brew double batches I’ve been pitching different yeasts into each carboy. It’s been very interesting to see how each one has come out.

What did I want to brew first on my new direct fired and recirculating mash getup? Something dark and something drinkable. I’m going to brew me a robust porter. I love a good porter. Here is to hoping the first brew on my new system quaffable.

Yes, I have slacked on getting my blogs up on the site. I’m going to work on a lot of them here in the next few days to get them out and caught up. Yes, this brew date was on New Years Day. But I’m still drinking this beer. I’ll have tasting notes up soon.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 60 min 44.1 IBUs 36.0 SRM 1.061 1.013 6.3 %
Actuals 1.058 1.01 6.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Robust Porter 12 B 1.048 - 1.065 1.012 - 1.016 25 - 50 22 - 35 1.8 - 2.5 4.8 - 6.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 21 lbs 73.68
Munich Malt 3 lbs 10.53
Caramel/Crystal Malt - 40L 2 lbs 7.02
Chocolate Malt 1.5 lbs 5.26
Black (Patent) Malt 1 lbs 3.51

Hops

Name Amount Time Use Form Alpha %
East Kent Goldings (EKG) 3.5 oz 60 min Boil Pellet 4.5
East Kent Goldings (EKG) 1.5 oz 60 min Boil Pellet 4.5
Willamette 1.5 oz 60 min Boil Pellet 5.1

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F
Edinburgh Ale (WLP028) White Labs 73% 65°F - 70°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

Starkville Water Profile - Water machine in Wal-Mart
Recirculated Mashed at 152 degrees for 60 minutes.
Batched sparged at 170 degrees.

Brewed on 1/1/2016

Pithced WLP001 into one carboy
Pitched WLP028 into the other.