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Batch 9: English Brown Ale

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Original Gravity	Final Gravity	Alcohol By Volume	Mash Efficiency	Primary	Secondary	Keg
1.053	1.015	5.0 %	?	8 days	21 days	31 days

rewed on Sunday, July 6th, 2003

This was my first attempt at a partial mash using a 3 gallon Rubbermaid Cooler with copper manifold. Everything worked well although I may replace the stopper and tubing with a more permanent spigot. Below is the recipe, turned out to have a nice dark brown color.

Partial Mash
5.00 gal Batch Size
3.53 gal Boil Size

Amount	Item	Price
3.00 lb	Light Liquid Malt Extract (8 L)	$4.50
4.00 lb	Briess 2-Row Pale Malt (2 L)	$3.80
0.75 lb	Briess Caramel Malt (80 L)	$0.86
0.25 lb	Briess Chocolate Malt (375 L)	$0.34
0.50 lb	Light Brown Sugar (8 L)	$0.50
1.00 oz	Fuggles Hops (4.00 %) at 60 min	$0.95
1.00 oz	East Kent Goldings Hops (5.30 %) at 10 min	$0.95
1.00 tsp	Irish Moss at 30.0 min	$0.10
1 pkgs	White Labs British Ale (WLP005)	$4.95
		$16.95

Time	Step
	Sanitized equipment
	Heated 2 gal strike water to 170 F, preheated mash tun
	Doughed in at 162 F, mashed at 152 F for 1 hour
	Heated 2 gal sparge water to 181 F, preheated hot liquor tank
	Lautered 3.5 gal of wort, no SG measurement
	Boiled for 1 hour, added hops on schedule
	Cooled to 72 F
	Fermented for 4 days, no OG measurement (Estimate: 1.053 OG)
	Cleaned equipment

acked to Secondary on Monday, July 14th, 2003

After fermenting in the primary for a long period of 8 days the English Brown Ale was racked into the secondary fermentor. It will stay in the secondary for two weeks. No gravity measurements were taken at this time. There could have possibly been more trub on the bottom of the fermentor than with and all extract batch. Color was light brown and smelled great!

egged on Monday, August 4th, 2003

After fermenting in the secondary for 3 weeks the English Brown Ale was racked into two 2.5-gallon Firestone kegs. The kegs are similar to the 5-gallon Cornelius kegs with ball-lock style fittings. They were both sealed with CO2 and one is on the top shelf of the fridge being force carbonated by a 2.5 lb CO2 tank at 12 PSI. Trub on the bottom of the secondary fermentor was minimal. About a week in the fridge and the ale should be ready to drink!

asted on Thursday, September 4th, 2003

This beer tastes great! I think the beer dramatically improved with the use of a partial mash on brew day. The beer is much lighter in color, has a better mouthfeel, improved taste, and better head retention. I think all aspects of the beer improved because of using more grain and less extract. This is definitely going to become one of my house brews. Cheers!