Batch 15: English Brown Ale
     
 
 
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Original
Gravity
Final
Gravity
Alcohol
By Volume
Mash
Efficiency
Primary Secondary Keg
1.056 1.010 6.0 % 69 % 7 days 20 days 5 days

 

rewed on Saturday, April 2nd, 2005
After more than a year hiatus from brewing, I started back with the type of beer I made on my very first batch. A 500 mL yeast starter was made on 3/28/05 and I must have been rusty because I had a boil over in my Erlenmeyer flask, but it was really no big deal. One new piece of equipment I used was the Mix-Stir aerator which worked really well to aerate the wort, especially since I'm mixing in plain water to achieve my 5 gallon batch size. One problem though, the wort was so frothy my turkey baster wasn't able to get a sample from the carboy and just filled with foam. So I was unable to get an original gravity reading and need to get a longer wine thief to take samples with.

Partial Mash
5.00 gal Batch Size
3.50 gal Boil Size

 

Amount Item Price
3.50 lb Light Liquid Malt Extract (8 L) $5.25
5.00 lb Briess 2-row Pale Malt (2 L) $4.75
0.75 lb Caramel Malt (80 L) $0.86
0.25 lb Chocolate Malt (375 L) $NaN
0.50 lb Brown Sugar, Light (8 L) $0.50
1.00 oz Fuggles Hops (4.40 %) at 60 min $0.95
1.00 oz Goldings, East Kent Hops (5.60 %) 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
    $18.31

 

Time Step
1:45 PM Sanitized equipment
2:15 PM Heated 2.25 gal strike water to 170 F, preheated mash tun
2:35 PM Doughed in at 163 F, mashed at 151 F
  Heated 2.25 gal sparge water to 183 F, preheated hot liquor tank
3:35 PM Lautered 3.5 gal of wort, 1.030 @ 127 F = 1.042 SG, 69% Mash Efficiency
4:30 PM Boiled, added hops on schedule
5:30 PM Cooled to 70 F
  Fermented for 7 days, no OG measurement (Estimate: 1.056 OG)
6:35 PM Cleaned equipment

 

acked to Secondary on Saturday, April 9th, 2005
After fermenting in the primary for 7 days at 60 F the English Brown Ale was racked into the secondary fermentor. I'm now back to using a 6.5 gallon carboy and 5 gallon carboy as primary and secondary fermeters, which is really no harder then using kegs. Now I have an excuse to get a dedicated beer serving fridge that will hold my 10 gallon corny keg. My new fermenting closet holds a nice temperature of 60-62 F, at least for now we'll see about the summer months.

 

egged on Friday, April 29th, 2005
After a long secondary fermentation of 20 days at 60 F the English Brown Ale was kegged into two 2.5-gallon Firestone kegs. After a few days of carbonating with 12 PSI at 40 F it should be ready to drink. Hope my 2.5 lb CO2 tank has enough gas left for these two kegs, it has never been refilled.

 

asted on Wednesday, May 4th, 2005
Finally my first batch in over a year is ready to drink! I actually tasted it a couple days ago and it was not fully carbonated but still tasted great. I use the set it and forget it method of carbonation rather than shaking the keg to force carbonate quicker.