brēowanthorpe

The Homestead of Beer

British Brown Ale

By thomas #30 minute boil, #Ale, #Barley, #Beer, #BIAB, #British, #British Brown Ale, #Brown Ale, #Homebrew, #Hops, #No-sparge, #one-gallon, #Rye, #Water, #Westfort, #Yeast

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.

Ingredients

  • 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

Vital Stats

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%

Brew Day

  • 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.

Bottling Day

Brew Notes

  • Gravity measurements, 1.039 & 1.052. This will give an anticipated ABV 5.1%. A little higher than expected.
April 8th, I can still use a snow bank in my backyard.

 

Fermenting for about 10 days,

Brew day : 8-April-202