English Brown Ale – All Grain GONE

Statistics

Malts and Grains

Amount Malt/Grain %
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 AA
1.00 ounces Magnum 60 min 12.0%
0.50 ounces East Kent Goldings (EKG) 20 min 5.0%
0.50 ounces East Kent Goldings (EKG) 0 min 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

Mash Profile Single Infusion Mash, Full Bodied Beer

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 45 min. 158°F

Add 70% of mash water at 171° F / 77° C

2 Mash Out 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Water Profile London, England

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:      
       
       
       
       
       
       
       
       
       
       

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