Brewing - American Brown Ale
Yeast prep - February 12th, 2020
1L of thick slurry collected from Brown Porter with the intention of pitching 1/2 (500ml) to American Brown Ale. Slurry kept in fridge until brewday.
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| Brown Porter Slurry |
Brew day - February 16th, 2020
Part 1 - Setup
Collect 56L City of Ottawa water (Ca 10, Mg 2.5, Na 19, S04 30, Cl 7, CaC03 35),
treat with 1 campden tablet, heat to 73C/164F
treat with 1 campden tablet, heat to 73C/164F
- Grist -
5kg Canada Malting Superior Pale Ale Malt (3.1L)
5kg Canada Malting 2 Row (1.8L)
5kg Canada Malting 2 Row (1.8L)
500g Weyermann CaraMunich III Malt (57L)
500g Fawcett Pale Chocolate Malt (230L)
500g OiO Flaked Barley (1L)
500g Fawcett Pale Chocolate Malt (230L)
500g OiO Flaked Barley (1L)
100g Simpsons Roast Barley (550L)
- Hops -
20g Centennial hops (8.9% AA) @ 60 minutes
75g Centennial hops (8.9% AA) @ Flame-out
150g Simcoe hops (13.2% AA) @ Flame-out
75g Centennial hops (8.9% AA) @ Flame-out
150g Simcoe hops (13.2% AA) @ Flame-out
- Salts -
4g Baking Soda
5g + 1 tsp Calcium Chloride
5g + 1 tsp Calcium Chloride
1 tsp Calcium Sulfate
(Final water profile - Ca 94, Mg 2, Na 38, S04 77, Cl 121, C03 84)
(Final water profile - Ca 94, Mg 2, Na 38, S04 77, Cl 121, C03 84)
Part 2 - Mash
Add Baking Soda and 5g Calcium Chloride to mash
Dough-in with half the brewing liquor (28L)
Target mash pH 5.4-5.5 (room temp)
Mash @ 67C/152F for 40 minutes
Target mash pH 5.4-5.5 (room temp)
Mash @ 67C/152F for 40 minutes
Vorlauf, collect first runnings
Batch sparge with remaining 28L, collect second runnings
Bring full volume to a boil for 60 minutes
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| Strange Brew and Brun Water Software |
Part 3 - Boil
Add Calcium Sulfate, Calcium Chloride (1 tsp) and 60 minute hop addition
Sanitize wort chiller with 15 minutes remaining
Add whirlfloc with 5 minutes remaining
At Flame-out, add remaining hops and steep for 15 minutes
At Flame-out, add remaining hops and steep for 15 minutes
Chill wort, whirlpool and rest 10 minutes
Transfer to fermenter
OG measured 1.058 (3pts low)
OG measured 1.058 (3pts low)
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| OG 1.058 |
Part 4 - Fermentation & Packaging
Day 0 - 20:00 - Pitch 500ml yeast slurry and hold @ 18C until krausen
Day 1 - 08:00 - Active fermentation. Dumped trub, ramp to 20C
Day 2 - 09:30 - FermWrap fell off, temperature dropped to 18.6C
Day 3 - 10:00 - Fermentation slowing, ramp temp to 21C
Day 8 - 20:00 - FermWrap fell off, temperature dropped to 19.3C. FG 1.016 (74% atten)
Day 12 - 16:00 - Disconnect heat and begin cold crash. FG 1.012 (79% atten)
Day 14 - 12:00 - Temp down to 14C. FG 1.011 (81% atten), still too turbid for transfer
Day 15 - 08:00 - After emptying and reconnecting the collection ball a second time, it seems much of the sediment has compacted below the sampling/racking port which should make for a cleaner transfer to kegs. Temperature sits at 13C.
Day 17 - 12:00 - American Brown Ale transferred to kegs. Lengthy cold crash seems to have helped clarity
Day 1 - 08:00 - Active fermentation. Dumped trub, ramp to 20C
Day 2 - 09:30 - FermWrap fell off, temperature dropped to 18.6C
Day 3 - 10:00 - Fermentation slowing, ramp temp to 21C
Day 8 - 20:00 - FermWrap fell off, temperature dropped to 19.3C. FG 1.016 (74% atten)
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| Day 8 - FG 1.016 |
Day 12 - 16:00 - Disconnect heat and begin cold crash. FG 1.012 (79% atten)
Day 14 - 12:00 - Temp down to 14C. FG 1.011 (81% atten), still too turbid for transfer
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| Day 12 - FG 1.012 |
Day 15 - 08:00 - After emptying and reconnecting the collection ball a second time, it seems much of the sediment has compacted below the sampling/racking port which should make for a cleaner transfer to kegs. Temperature sits at 13C.
Day 17 - 12:00 - American Brown Ale transferred to kegs. Lengthy cold crash seems to have helped clarity
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| Day 17 Keg Transfer |
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