BrewBlog: ImpyNut Brown
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: November 20, 2011
Tap Date: October 31, 2012
Yield: 10 gallons
Reference
Color (SRM/EBC):
20.2/39.7
Bitterness (Calc): 55.6 IBU (Rager)
BU/GU: 0.53
Calories: 342 (12 ounces)
ABV: 11.2%
ABW: 8.7%
Batch No: 22-2011
OG: 1.104
OG (Plato): 24.61° P
Target OG: 1.108
FG: 1.020
FG (Plato): 5.08° P
Target FG: 1.027
Real Extract: 8.61° P
App. Atten.: 79.4%
Real Atten.: 65%
Status: Primary
General Information
Method: All Grain
Comments

Brewed and pitched atop a fresh yeast cake from my Old Brown Shoe fermentation. As expected, fermentation began within a few hours (November 20, 2011).

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
25.00 pounds 66.7% of grist
6.75 pounds 18% of grist
2.25 pounds 6% of grist
1.00 pounds 2.7% of grist
1.50 pounds 4% of grist
0.50 pounds 1.3% of grist
0.50 pounds 1.3% of grist
37.50 pounds 100% of grist
Adjuncts
2.50 pounds Brown Sugar, Dark  
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: 2000 ml
Mash Profile

Single Infusion Mash, Medium Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 25.2 Efficiency: 72.8%
Notes:

Mash profile for most well-modified malts.

Steps

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

Add 100% of mash water at 166° F / 74° C

Fermentation
Primary: 14 days @ 68° F
Age: 350 days @ 65° F
Tasting Reviews
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