American Beerbarian Brown Ale (All Grain) 15

American Beerbarian Brown Ale
(All Grain) 15

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This Homebrew Recipe was added by Cowan the Beerbarian on August 25, 2002 at 23:47:03:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Wyeast 1187 Ringwood
Yeast Starter: 1.893 mL Slurry
Batch Size: 15
Original Gravity: 1.055
Final Gravity: 1.012
Alcohol Content: 5.67 %
Total Grains: 28.75 Pounds
Color: 13.7
Extract Efficiency: 80 %
Hop IBU's: 48.9
Boiling Time: 90 Minutes
Primary Fermentation: 36 Hours
Secondary Fermentation:
Additional Fermentation:

Grain Bill:

Grain/Extract/Sugar   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 75.7    21.75 lbs. Pale Malt(2-row)              America        1.036      2
  5.2     1.50 lbs. Munich Malt(dark)             America        1.033     20
  2.6     0.75 lbs. Crystal 40L                   America        1.034     40
  2.6     0.75 lbs. Crystal 20L                   America        1.035     20
  2.6     0.75 lbs. Cara-Pils Dextrine Malt                      1.033      2
  5.2     1.50 lbs. Flaked Barley                 America        1.032      2
  2.6     0.75 lbs. Chocolate Malt                America        1.029    350
  3.5     1.00 lbs. Cane Sugar                                   1.047      0
Potential represented as SG per pound per gallon.

Hop Bill:

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.69 oz. Nugget Pellet 11.20 23.3 60 min.
1.84 oz. Columbus Whole 11.00 19.2 30 min.
1.50 oz. Willamette Whole 4.00 3.7 15 min.
3.00 oz. Ultra Pellet 2.75 2.7 7 min.

Mash Schedule:

Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Qts Water Per LBS Grain: 1.20 Total Qts: 33.30

Grain Temp: 82 F

Dough In Temp: 166 Time: 5
Saccharification Rest Temp: 154 Time: 90
Mash-out Rest Temp: 170 Time: 10
Sparge Temp: 170 Time: 45

Runnings Stopped At: 1.010 SG 2.56 Plato

Brewers Notes:

Fermented at 50F for first 12 hours.
Fermented at 60F for following 24 hours.

Temp lowered to 50F for 12 days then racked to keg and carbed.