BrewBlog: Big River Brown Ale
Specifics
General Information
Method: Extract
Cost: 29.95

Kit from Midwest Brewing Supplies

Big River Brown Ale. This Brown Ale is modeled after the a hearty style of Brown Ale brewed in Northern England. Our recipe relies on a special selection of malts to achieve its characteristic toasty flavor and a mild nut-like malt flavor.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
3.30 pounds LME - Amber 43.4% of grist
3.30 pounds LME - Dark 43.4% of grist
6.60 pounds Total Extract Weight 86.8% of grist
Reference
Malts and Grains
Reference
Hops
Equipment Profile

3 Gallon/11 Liter Kettle

Batch Size: 5.00 gallons Boil Volume: 2.50 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 3.00 pounds
Hop Utilization: 100% Mash Tun Volume: 3.00 gallons
Loss: 0.00 gallons Mash Tun Specific Heat: 0.12 Cal/gram per °C
Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6%
Procedure

1. Steeped grains in 2.5 gallons of 155 degree water for 30 minutes.

2. Bring pot to boil.

3. Added LME

4. Return pot to boil

5. Added 1 oz Cascade hops to hop bag

6. After 45 minutes added 1 tsp Irish Moss

7. At 58 minutes added Fuggle hops to hope bag.

8. After 60 minutes cooled wort to 75 degrees.

9. Added wort to cold tap water in fermenter to bring to 5.5 gallons and pitched yeast.

 

 

Special Procedures

Yeast pack was started 24 hours earlier and left at room temperature near home electronics (Approximately 70-75 degrees).

Racked to secondary earlier than usual (after 4 days) due to primary fermenter leak after I accidently kicked it.

Fermentation
Primary: 4 days @ 65° F
Secondary: 28 days @ 65° F
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