Brown Ale

General

• OG 1.053
• FG 1.013
• 21 IBU

Grain Bill

• 9½ lb British 2-Row Malt
• ¾ lb Crystal 60L
• ½ lb Gambrinus Honey Malt
• 4 oz Special B
• 3½ oz Chocolate Malt

Water Treatment

• Sulfate 35 ppm
• Chloride 60 ppm
• Calcium 35 ppm
• 0.191 g/gal Gypsum
• 0.252 g/gal Calcium Chloride
• 0.65 g Citric Acid to mash water
• pH = 5.1 Mash Water before dough-in

Mash Schedule

• 1.33 qts/lb
• Single infusion mash at 153°F for 60 minutes
• Sparged for 40 minutes
• Collected 6.75 gal

Hop Bill

• 0.8 oz Goldings - 90 minutes - 12 IBU
• ½ oz Goldings - 60 minutes - 6.6 IBU
• 1/3 oz Goldings - 10 minutes - 2.3 IBU

Yeast

• White Labs British Ale (005) from Party Pale Ale 2

Results Summary

• Volume collected after boil - 5.5 gallons
• O.G. 1.053
• F.G. 1.013
• Days in primary fermenter - 5
• Days in secondary fermenter -

Notes

1. Irish Moss - 15 minutes
2. Oxygenated wort for 1 minute
3. Next Time: