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Papa Bill's Brown Ale

Procedure
Ingredients for 20 litres Extraction Points
8 lb Pale Canadian 2 Row 8 x 35 = 280.0
500 gr Toasted (10 min) CDN 2 Row 1.1 x 35 = 038.5
250 gr Crystal Malt 0.55 x 24 = 013.2
125 gr Chocolate Malt 0.27 x 24 = 006.6
4 oz Wheat Malt 0.25 x 38 = 9.5
1 Tbsp Black Patent Malt  
total 347.8
Optimal Gravity 1.070
OG (25 litre) 1.037
OG (adjusted to 19 litre) 1.049
Effeciency 70%
1 tsp Gypsum in strike water  
1/4 tsp acid blend in sparge water  
1.0 oz Willamettes Hops ( 4.8 % alphas ) @ 60 min  
0.5 oz Willamettes Hops ( 4.8 % alphas ) @ 30 min  
0.5 oz Willamettes Hops ( 4.8 % alphas ) @ 15 min  
0.5 oz Randy Lawrence's Hallertauer Hops in Hop Back  
Wyeast 1084 starter  

Data

Brewed : Aug 4, 1996
Pitched : Immediately
Racked : Aug 11, 1996
Bottled : Aug 22, 1996

Procedure

Pre-heat cooler 10 minutes with 190F strike water. Put water back into liquor tank, then draw off 10 quarts into the cooler for strike. Mix 1 tsp gypsum into the strike water, then stir in the grist. Stir well, measure at 153.5F, ph about 5.3. Mash 90 minutes.

Add 1/4 tsp acid blend to liquor tank to bring to about ph 5.3. Sparge 75-80 minutes, collecting 25 litres of wort. Sparge water kept at 160 to 165F. This time the lauter tun was almost completely drained near the end of the sparge, meaning we are finally getting better at estimating the amount of sparge water.

Transfer wort to brewpot, bring to boil, boil 15 minutes then begin hop schedule according to above. 1.0 oz boiled 60 min, 0.5 oz boiled 30 min, 0.5 oz boiled 15 min.

Whirlpool wort, let sit 15 minutes. Begin siphon out of brewpot, through mason-jar hop-back, into chiller.

Pitching

Started yeast on Jun 28, adding a total of 1500ml over the next few days. Allowed it to sediment out, then poured off 750ml, pitching the rest.

Other Information

 

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