Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Peanut Butthurt [English Brown Ale]

English Brown Ale – All Grain GONE

Batch Size:

11 gallons

Brew Date:

February 26, 2017

Statistics

Target OG:

1.060 14.7° P

Target FG:

1.010 2.6° P

Color:

24.7 SRM

IBU:

28.6 Daniels

Malts and Grains

Amount	Malt/Grain	% of Grist
23.00 pounds	Pale Malt, Maris Otter	83.3%
1.50 pounds	Brown Malt (Simpsons)	5.4%
1.00 pounds	Crystal, Dark (Simpsons)	3.6%
1.00 pounds	Crystal, Medium (Simpsons)	3.6%
0.62 pounds	Chocolate, Pale	2.2%
0.50 pounds	Special B Malt	1.8%
27.62 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
0.74	PB2 Powder	14400 minutes
0.11	Peanut Butter Extract	14400 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.0%
0.50 ounces	East Kent Goldings (EKG)	20 min	Bittering and Aroma	Boil	Pellets	5.0%
0.50 ounces	East Kent Goldings (EKG)	0 min	Bittering and Aroma	Aroma	Pellets	5.0%
2.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
London Ale III	Wyeast	1318	5000 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

Mash Profile Single Infusion Mash, Full 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	45 min.	158°F	Add 70% of mash water at 171° F / 77° C
2	Mash Out	Infusion	10 min.	168°F	Add 30% of mash water at 197° F / 92° C

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:

4 days @ 67° F

Secondary:

10 days @ 67° F

Age:

30 days @ 65° F

Peanut Butthurt

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	9.2
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.8
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	12.1
Post-Boil Amount:	11
Boil Time:	60
OG:	1.060 / 14.7° P
Mash PH:
Boil PH:

Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.

Log: Peanut Butthurt