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Suregork Loves Beer

Beer Reviews, Homebrew, Rambling

Homebrew: Smoked Brown Ale (K02)

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Today we brewed a Brown Ale with the malts we smoked on Monday. Everything went very smoothly for once, and we also managed to get a huge bump in efficiency (75% instead of the 60-65% we have usually been achieving) by batch sparging. We have previously been using no-sparge, but decided to try batch sparging to improve efficiency. Couldn’t detect any smokiness in the post-boil wort, but hopefully there will be some in the final beer. The beer will most likely be a strange mix of styles, as color and malt profile brings it into Brown Ale territory, the yeast is English (WLP002), the hops are American (Summit; wanted to use up 2010 harvest hops), while the smokiness adds to the complexity. I hope the resulting beer will be drinkable. We ended up with 41 liters of 1.062 wort, which is now placed in the fermentation chamber set at 19C.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
41 L 90 min 31.4 IBUs 33.2 EBC 1.062 1.016 6.0 %
Actuals 1.05 1.01 5.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American-Style Brown Ale 62 1.04 - 1.06 1.01 - 1.018 25 - 45 29.6 - 51.2 2.2 - 2.8 4.2 - 6.3 %

Fermentables

Name Amount %
Pilsner 5.5 kg 50
Munich 2.2 kg 20
Smoked Malt (Weyermann) 1 kg 9.09
Vienna Malt 700 g 6.36
Cara-Pils/Dextrine 600 g 5.45
Caramunich II (Weyermann) 600 g 5.45
Carafa Special III (Weyermann) 200 g 1.82
Caramel/Crystal Malt - 60L 200 g 1.82

Hops

Name Amount Time Use Form Alpha %
Summit 10 g 60 min Boil Pellet 17
Summit 20 g 30 min Boil Pellet 17
Summit 20 g 15 min Boil Pellet 17
Summit 50 g 0 min Boil Pellet 17

Miscs

Name Amount Time Use Type
Calcium Chloride 10.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
English Ale (WLP002) White Labs 67% 18.33°C - 20°C

Mash

Step Temperature Time
Mash In 64.44°C 75 min

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