Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Old NEB #2 [Northern English Brown Ale]

Northern English Brown Ale – All Grain GONE

Batch Size:

11 gallons

Boil Time:

90 min

Conditioning:

Cask

Brew Date:

January 20, 2013

Tap Date:

February 13, 2013

Statistics

Target OG:

1.050 12.4° P

OG:

1.050 12.4° P

Reading 1:

1.013 3.3° P at 9 days

Target FG:

1.012 3.1° P

FG:

1.012 3.1° P

Real Extract:

4.8° P

Attenuation:

75% Apparent – 61.3% Real

Color:

13.9 SRM

IBU:

30.2 Daniels

BU/GU:

0.6

ABV:

5.1%

ABW:

Calories:

167 12 oz

General Info

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

Malts and Grains

Amount	Malt/Grain	% of Grist
16.00 pounds	British Maris Otter Pale Malt	81%
1.25 pounds	American Victory Malt	6.3%
1.00 pounds	American Special Roast	5.1%
0.75 pounds	Crystal Malt 40L	3.8%
0.50 pounds	British Pale Chocolate	2.5%
0.25 pounds	Belgian Special B Malt	1.3%
19.75 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.50 ounces	Magnum	90 min	Bittering	Boil	Pellets	9.5%
3.00 ounces	Golding	5 min	Aroma	Boil	Pellets	4.1%
4.50 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Dry English Ale	White Labs	WLP007	3000 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 Step Temperature Mash, Light Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash 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

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:

7 days @ 68° F

Tertiary:

0 days @ ° F

Age:

7 days @ 52° F

Old NEB #2

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	6.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.7
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	12.1
Post-Boil Amount:	11
Boil Time:	90
OG:	1.050 / 12.4° P
Mash PH:
Boil PH:

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Log: Old NEB #2