Northern English Brown Ale – All Grain GONE

Statistics

Malts and Grains

Amount Malt/Grain %
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 AA
2.25 ounces Challenger 60 min 5.2%
1.25 ounces Willamette 5 min 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

Water Profile London, England

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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