Style: 10C. American Brown Ale
Description:
Recipe for the 2010 Champion Brewer's prize, to be brewed at Jamiesons Brewery and put on tap at Mrs Parmas
| Target Volume [ltr (gal)]: 1200.00 (317.01) |
Alcohol By Volume: 5.63% |
| Estimated Original Gravity[SG]: | 1.056 |
Estimated Final Gravity[SG]: | 1.014 |
| Estimated Attenuation: | 75.00% |
Estimated Mash Efficiency: | 70.00% |
| Bitterness [IBU]: 36.70 |
Colour [SRM(EBC)]: 30.90 (60.87) |
| Balance: 1.362 |
BU:GU ratio: 0.656 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Sacchrification |
direct |
68.00 (154.40) |
90 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Ale Malt (Barrett Burston) |
1.035 |
62.51% |
199511.20 (439.85) |
61.27% |
| Brown Malt |
1.002 |
3.49% |
12500.02 (27.56) |
3.84% |
| Carapils Malt (Weyermann) |
1.005 |
8.93% |
30453.76 (67.14) |
9.35% |
| Choc Chit Malt (Joe White) |
1.001 |
1.61% |
5500.00 (12.13) |
1.69% |
| Chocolate Malt (Bairds) |
1.001 |
2.53% |
8500.03 (18.74) |
2.61% |
| Chocolate Malt Pale (Bairds) |
1.001 |
1.63% |
5500.00 (12.13) |
1.69% |
| Crystal Malt Dark (Bairds) |
1.001 |
1.43% |
5000.00 (11.02) |
1.54% |
| Crystal Pale (Thomas Fawcett) |
1.005 |
8.93% |
30876.73 (68.07) |
9.48% |
| Wheat Malt (Barrett Burston) |
1.005 |
8.93% |
27789.06 (61.26) |
8.53% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Amarillo |
8.90% |
25.00 |
68.12% |
1542.13 (54.40) |
60.00 |
| Amarillo |
8.90% |
6.70 |
18.26% |
833.19 (29.39) |
15.00 |
| Cascade |
5.75% |
5.00 |
13.62% |
962.08 (33.94) |
15.00 |
| Amarillo |
8.90% |
0.00 |
0.00% |
642.86 (22.68) |
Hop Tea |
| Cascade |
5.75% |
0.00 |
0.00% |
214.29 (7.56) |
Hop Tea |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| American Ale - Wyeast 1056 |
medium-low |
75.00% |
15.00 (59.00) |
22.00 (71.60) |
10% ABV |
