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Papa Bill's Brown Ale
This recipe is a considerable deviation from the original recipe. First of
all, there is a fair bit more grain for a higher OG. Also, the
grain bill itself is fairly different, as most of the bill is
Munich Malt. In hindsight, the 3/4 lb of Chocolate Malt should be
reduced to 1/3 to 1/2 lb for my own taste of a subtle,
light-flavoured Brown Ale. However, if you want something a bit
more like a Porter or Stout, feel Free to leave it as-is.
Notice that the ingredients are listed in a rather odd manner,
with some malts appearing more than once. This is simply they
order in which they were measured out. I didn't have a clear
recipe in my head beforehand, and had some odds and ends laying
around that I wanted to get rid of, as you can see. All in all,
I'm extremely pleased with how this turned out, with the
exception of the Chocolate Malt, already mentioned.
Note that this recipe was part of some yeast tests
I've been doing.
| Brewer : |
|
Alan McKay |
|
| Objective : |
|
Test both yeasts on a wort
of slightly higher gravity. See how their flavour
profiles go with a darker beer. |
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| Method : |
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All Grain |
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| Date : |
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98.04.18 |
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This recipe is loosely based on my Papa
Bill's Brown Ale. It's sort of a clean-out-the-closet beer,
as I took the opportunity to use up some smaller bags of this and
that, while still remaining fairly close to a tried-and-true
recipe.
Method
Used Propane Tank #2
Filled tank #1
Grain Bill
for 42 Litres
|
| Unit |
Ingredient |
Points |
3.2 kg
7.04 lb |
Munich |
33 x 7.04 =
232.32 |
| 1 lb |
Carastan |
24 x 1 = 24 |
| 4.5 lb |
Organic 2 Row |
35 x 4.5 =
157.5 |
| 7 lb |
2 Row |
35 x 7 = 245 |
| 3/4 lb |
Chocolate |
24 x 3/4 = 18 |
| 3 lb |
Munich |
33 x 3 = 99 |
| 1 lb |
What Malt |
38 x 1 = 38 |
| 5/8 lb |
2 Row |
35 x 5/8 =
21.875 |
| Total |
|
835.695 |
| Max 20l
Gravity |
|
1.079 |
Filled kettle with water night before, left
open all night in basement. According to my Promash Palmpilot Partner I
had three possible mashwater choices to reach desired 153F rest
temp :
| Volume |
Temp |
Ratio |
| 30 qts |
166.7F |
1.205 |
| 28 qts |
167.7F |
1.125 |
| 26 qts |
168.8F |
1.044 |
Chose 3rd since unsure of tun capacity. 3 tsp
Gypsum in mash water. 1/4 tsp acid blend in sparge water. Mashed
in a bit low with preheated cooler, added 2+ litres of sparge
water. Still possibly not quite on throughout mash, could be a
bit low.
| Procedure |
| Time |
Action |
Comment |
| 08:30 |
Start heating water. |
2 or 3 burner blowouts to
before going fine. |
| 10:00 |
mash in |
|
| 10:10 |
Reach 153F |
Had to add 2+ litres of hot
sparge water |
| 11:00 |
stir |
Seems uneven in temp. Could
be low. |
| 11:45 |
Recirc 7l |
Stuck solid at first. Blew
in hose to clear, ran fine after that. Very clear after
5l. Mashed so long because draining bucket was occupied,
and so had to rack off that other beer and clean bucket. |
| 12:00 |
begin runoff |
|
| 12:35 |
Pour off 27l |
|
| 12:40 |
start heat |
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| 13:05 |
pour in rest 27l |
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| 13:10 |
Add one more litre, dispose
of 5l to 6l. Drained. |
55l SG 1.036 @ 130F
(20C=1.049,20l=1.067357). Mash efficiency 85.28%. Final
runnings SG 1.003 @ 118F (60F=1.012) |
| 14:00 |
Add 1.5 oz Kevin Golka's
Nugget, 0.5 oz Perle @ 6.7% |
|
| 14:45 |
Add moss, immerse gooseneck |
Gooseneck spews quite a bit
from end, covered with alu-foil. |
| 14:55 |
Add 3/4 oz Hallertauer |
|
| 15:05 |
heat off |
|
| 15:30 |
Chris arrives. Lift. Begin
Chill. |
40 litre SG 1.047 @ 57F
(60F,20l=1.046) |
| 17:00 |
Add 13g Lager in 240ml
water, same for Ale. |
Shake both well |
Notes
|
| Date/Time |
Ale |
Lager |
| 98.04.18 17:00 |
Pitch 13g Lager yeast in
240ml 26C water. Rehydrated only 5-10 minutes. |
Pitch 13g Ale yeast in 240ml
25C water. Rehydrated only 5-10 minutes. |
| 98.04.19 09:30 |
No activity yet. |
No activity yet. |
| 98.04.19 13:30 |
No activity yet. |
No activity yet. |
| 98.04.19 17:30 |
Foam forming well on top. |
Just over 1" of foam on
top. |
| 98.04.20 07:00 |
Just about to start
foaming-over. |
Had been blowing off some
time. |
| 98.04.20 17:00 |
Foamed over quite a bit,
still a bit coming. |
Foamed over quite a bit,
still a bit coming. |
| 98.04.20 20:00 |
Foam gone down, no more
overflow. Still fermenting hard. |
Foam gone down, no more
overflow. Still fermenting hard. |
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