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

Northern English Brown Ale – All Grain GONE

Batch Size:

11 gallons

Conditioning:

Bottles, Keg and Cask

Brew Date:

November 26, 2011

Tap Date:

February 4, 2012

Statistics

Target OG:

1.098 23.3° P

OG:

1.100 23.7° P

Reading 1:

1.024 6.1° P at 21 days

Target FG:

1.025 6.3° P

FG:

1.024 6.1° P

Real Extract:

9.3° P

Attenuation:

74.3% Apparent – 60.8% Real

Color:

18.9 SRM

IBU:

52.4 Rager

BU/GU:

0.52

ABV:

10.1%

ABW:

7.9%

Calories:

332 12 oz

General Info

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.

Malts and Grains

Amount	Malt/Grain	% of Grist
25.00 pounds	British Maris Otter Pale Malt	65.8%
6.75 pounds	German Light Munich Malt	17.8%
2.50 pounds	British Brown Malt	6.6%
1.50 pounds	Flaked Oats	3.9%
1.25 pounds	Crystal Malt 40L	3.3%
0.50 pounds	Belgian Special B Malt	1.3%
0.50 pounds	British Pale Chocolate	1.3%
38.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
2.50 pounds	Brown Sugar, Light

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.25 ounces	Willamette	90 min	Bittering	First Wort	Pellets	5.5%
1.75 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.0%
2.00 ounces	Willamette	20 min	Flavor	Boil	Pellets	5.5%
2.00 ounces	Willamette	0 min	Aroma	Dry Hop	Pellets	5.5%
7.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Dry English Ale	White Labs	WLP007	4000 ml

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

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:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Single Infusion Mash, Medium Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash 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

Calcium:

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 and Aging

Primary:

14 days @ 68° F

Secondary:

0 days @ 68° F

Tertiary:

0 days @ ° F

Age:

28 days @ 64° F

ImpyNut Brown

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	12.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	7.5
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	12.1
Post-Boil Amount:	11
Boil Time:	60
OG:	1.100 / 23.7° P
Mash PH:
Boil PH:

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Log: ImpyNut Brown