BrewBlog: ImpyNut Brown
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: November 26, 2011
Tap Date: February 4, 2012
Yield: 11 gallons
Reference
Color (SRM/EBC):
18.9/37.3
Bitterness (Calc): 52.4 IBU (Rager)
BU/GU: 0.52
Calories: 332 (12 ounces)
Conditioning: Bottles, Keg and Cask
ABV: 10.1%
ABW: 7.9%
Bottling ABV: 10.6%
OG: 1.100
OG (Plato): 23.75° P
Target OG: 1.098
Reading 1: 1.024  (21 days)
FG: 1.024
FG (Plato): 6.07° P
Target FG: 1.025
Real Extract: 9.27° P
App. Atten.: 74.4%
Real Atten.: 61%
Status: Bottled
General Information
Method: All Grain

Pitched the wort on the slurry left behind in the fermenter after racking off the Northern English Brown I made two weeks ago.  

OG was 1.090 without the inclusion of the brown sugar.  Based on BeerSmith, w/ the sugar added, the OG should be about 1.100.  I'll let primary fermentation get started, then reward the yeast for all their hard work by feeding them some simple sugar a few days later. 

Day 3 - Fermentation has slowed down.  Mixed the 2.5 lbs of brown sugar with 2 qt of boiled water.  Allowed it to cool and then added to the fermenter.  Activity increased a few hours later.  

Comments

Recipe assumes 75% efficiency and 78% apparent attenuation.

20120114 - Placed in the oak wine barrel that previously held the Barrel Aged Tripel.  Due to additional volume, both 5 gallon carboys couldn't fit in the 70 gallon barrel, so I brought back 5 gallons that I then kegged.  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
25.00 pounds 65.8% of grist
6.75 pounds 17.8% of grist
2.50 pounds 6.6% of grist
1.50 pounds 3.9% of grist
1.25 pounds 3.3% of grist
0.50 pounds 1.3% of grist
0.50 pounds 1.3% of grist
38.00 pounds 100% of grist
Adjuncts
2.50 pounds Brown Sugar, Light  
Reference
Hops
Reference
Yeast
Name: Dry English Ale
Manufacturer: White Labs
Product ID: WLP007
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 65–70°F
Amount: 4000 ml
Equipment Profile

My Equipment [cegolf]

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 10.0% per hour Mash Tun Dead Space: 0.8 gallons
Efficiency: 70% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.5 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Water Profile

Parker, CO

Calicum: 66.4 ppm
Bicarbonate: 205 ppm
Sulfate: 69.8 ppm
Chloride: 43.5 ppm
Sodium: 54.1 ppm
Magnesium: 9.5 ppm
PH: 5.4%
Fermentation
Primary: 14 days @ 68° F
Secondary: 0 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 64° F
Tasting Reviews
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