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 |