Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Old Brown Shoe [Northern English Brown Ale]

Northern English Brown Ale – All Grain GONE

Batch #:

21-2011

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

November 6, 2011

Tap Date:

November 27, 2011

Statistics

Target OG:

1.052 12.9° P

OG:

1.054 13.3° P

Target FG:

1.012 3.1° P

FG:

1.012 3.1° P

Real Extract:

4.9° P

Attenuation:

76.7% Apparent – 63.2% Real

Color:

12.9 SRM

IBU:

25.7 Rager

BU/GU:

0.48

ABV:

5.6%

ABW:

4.4%

Calories:

178 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
16.00 pounds	British Maris Otter Pale Malt	85.9%
0.88 pounds	Crystal Malt 40L	4.7%
0.50 pounds	American Special Roast	2.7%
0.50 pounds	British Pale Chocolate	2.7%
0.25 pounds	Belgian Special B Malt	1.3%
0.25 pounds	German CaraMunich Malt I	1.3%
0.25 pounds	Belgian Caravienne Malt	1.3%
18.63 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
1/8 tsp.	Super Moss	15 minutes
4 grams	Gypsum (Calcium Sulfate)	90 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.25 ounces	Challenger	60 min	Bittering	Boil	Leaf	5.2%
1.25 ounces	Willamette	5 min	Aroma	Aroma	Pellets	4.5%
3.50 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Dry English Ale	White Labs	WLP007	2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Water Profile London, England

Calcium:

52 ppm

Bicarbonate:

156 ppm

Sulfate:

77 ppm

Chloride:

60 ppm

Sodium:

99 ppm

Magnesium:

16 ppm

PH:

8.0

Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation and Aging

Primary:

14 days @ 68° F

Old Brown Shoe

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	6.2
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.7
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.054 / 13.3° P
Mash PH:
Boil PH:

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Log: Old Brown Shoe