Codename : Westfort Old Brown Shoe Redemption
My previous attempt at this was a brew fail. I didn’t get the sugar to alcohol conversion I was looking for, and cheated by adding brown sugar. This is yet another one in my redemption series. Just to prove I can do it right! The name is inspired, once again, by the great George Harrisong, Old Brown Shoe.
- 1 lb 9 oz Pearl pale malt (2.8L)
- 2 oz Caramel malt (120L)
- 2 oz Dark Crystal (100L)
- 1 oz Rye malt (3.5L)
- 0.5 oz Pale Chocolate malt (225L)
- 0.20 oz Bramling Cross hops at 30 minutes
- ¼ tsp Irish Moss (optional) at 15 minutes
- 0.20 oz Bramling Cross hops at 5 minutes
- 3 ml Nottingham dry yeast
BJCP Style : British Brown Ale
Anticipated ABV : 4.6%
Anticipated IBU : 24
Anticipated SRM : 16
Pre-boil SG : 1.037
Original SG : 1.047
Target SG : 1,012
Brewhouse (in)efficiency : 69%
- If you don’t want to do the mash steps, do the whole mash at 152F for 75 minutes, then skip to the part about lifting the bag out.
- Prepare 6.1L strike water, 122F.
- Add the milled grains to the bag.
- Place the bag in the hot water, set the timer for 15 minutes, and maintain the temperature at 122F.
- Stir occasionally.
- Calibrate the sonic screwdriver.
- Raise the temperature to 145F, set the timer for 30 minutes.
- Raise the temperature to 158F, set the timer for 30 minutes.
- Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
- Bring up to a boil, 212F, set the timer for 30 minutes. Add hops and Irish moss, as prescribed above.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare the yeast mixture.
- Pitch the yeast to the carboy.
- Transfer the wort to the carboy, splash the wort around to aerate the contents.
- Store in a cool dark place for primary fermentation for 10-14 days.
- Detailed instructions.
- Prepare 0.8 oz corn sugar.
- Bottle condition at least 4 weeks.
- Gravity measurements, 1.039 & 1.052. This will give an anticipated ABV 5.1%. A little higher than expected.
Brew day : 8-April-202