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Papa Bill's Brown Ale
Well, as embarrassed as I am to say this, I don't know exactly what's in this
beer. You see, the grain was originally ground to brew on Sept 15, but wedding
preparations and other stuff kept putting off the brew day until Nov 8th. Stupid
me didn't write it down back then, so here we are now. In any case, I know that
I was trying to clone Papa Bill's Brown Ale,
but that something or other wasn't exactly the same. Having started the yeast
way back then (and having stored it in the fridge since, and fed it fresh wort
before pitching), I don't recall what it was, either. Just that it was either Wyeast
1084 Irish Ale or Wyeast
1098 British Ale
Procedure
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| 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 |
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| 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 |
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| 1/4 tsp acid blend in sparge water |
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| 1.0 oz Willamettes Hops ( 4.8 % alphas ) @ 60 min |
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| 0.5 oz Willamettes Hops ( 4.8 % alphas ) @ 30 min |
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| 0.5 oz Willamettes Hops ( 4.8 % alphas ) @ 15 min |
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| 0.5 oz Randy Lawrence's Hallertauer Hops in Hop
Back |
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| Wyeast 1048 Irish Ale starter |
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Data
Brewed : Nov 8, 1996
Pitched : Immediately
Racked : Aug 15, 1996 (1.024)
Bottled : Dec 08, 1996 with 110 grams corn sugar( 1.014)
OG : 1.045
FG : 1.014
Yield
- 4 doz and 9 bottles ( 341ml)
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