BrewBlog: Old NEB #2
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: January 20, 2013
Tap Date: February 13, 2013
Yield: 11 gallons
Reference
Color (SRM/EBC):
13.9/27.4
Bitterness (Calc): 30.2 IBU (Daniels)
BU/GU: 0.6
Calories: 165 (12 ounces)
Conditioning: Cask
ABV: 5.1%
ABW: 4%
OG: 1.050
OG (Plato): 12.39° P
Target OG: 1.050
Reading 1: 1.013  (9 days)
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.012
Real Extract: 4.75° P
App. Atten.: 75.2%
Real Atten.: 61.6%
General Information
Method: All Grain

This is the BOS Northern English Brown, Old NEB, that will be served in the Firkin for the February RHBC meeting.  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
16.00 pounds 81% of grist
1.25 pounds 6.3% of grist
1.00 pounds 5.1% of grist
0.75 pounds 3.8% of grist
0.50 pounds 2.5% of grist
0.25 pounds 1.3% of grist
19.75 pounds 100% of grist
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Dry English Ale
Manufacturer: White Labs
Product ID: WLP007
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 65–70°F
Amount: 3000 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 Step Temperature Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 29.9 Efficiency: 84.4%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

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: 7 days @ 68° F
Tertiary: 0 days @ ° F
Age: 7 days @ 52° F
Tasting Reviews
print logprint default Output to Beer XML
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