Sample Log #1
From the BrewBlog of Joe Brewer – Anytown, Colorado USA
Printed April 27, 2024
Specifics
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BJCP Style Info: American Brown Ale
| O.G.: | 1.045 - 1.060 |
| F.G.: | 1.010 - 1.016 |
| ABV: | 4.3 - 6.2% |
| Bitterness: | 20 - 40 IBUs |
| Color: | 18 - 35 SRM |
| Info: | Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties. Commercial Examples: Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Big Sky Moose Drool Brown Ale, North Coast Acme Brown, Brooklyn Brown Ale, Lost Coast Downtown Brown, Left Hand Deep Cover Brown Ale. |
General Information
| Method: | All Grain |
| Cost: | $31.10 |
| 11.00 kilograms | British Maris Otter Pale Malt | 85% of grist |
| 0.66 kilograms | German Light Munich Malt | 5.1% of grist |
| 0.66 kilograms | Crystal Malt 60L | 5.1% of grist |
| 0.50 kilograms | British Chocolate Malt | 3.9% of grist |
| 0.12 kilograms | British Roasted Barley | 0.9% of grist |
| 12.94 kilograms | Total Grain Weight | 100% of grist |
| 0.50 kilograms | Brown Sugar (Dark) |
| 1 tablet | Whirlfloc @ 15 minutes |
| 1.00 grams |
Magnum 13.6% Pellets @ 60 minutes Type: Bittering Use: Boil |
13.6 AAUs |
| 0.25 grams |
Challenger 6.7% Pellets @ 60 minutes Type: Bittering Use: Boil |
1.7 AAUs |
| 1.00 grams | Mount Hood 4.2% Pellets @ 0 minutes Type: Aroma Use: Boil |
4.2 AAUs |
| 0.50 grams | Kent Golding 4.5% Pellets @ 0 minutes Type: Aroma Use: Dry Hop |
2.3 AAUs |
| 2.75 grams | Total Hop Weight | 21.7 AAUs |
Boil
| Total Boil Time: | 90 minutes |
Yeast
| Name: | British Ale |
| Manufacturer: | Wyeast |
| Product ID: | 1098 |
| Type: | Ale |
| Flocculation: | Medium |
| Attenuation: | 74% |
| Temperature Range: | 18–22°C |
| Amount: | 1000 ml |
Mash Profile
Single Infusion Mash, Medium Bodied Beer
| Grain Temperature: | 72°C | Tun Temperature: | 72°C |
| Sparge Temperature: | 168°C | PH: | 5.4 |
| PPK: | 2.3 | Efficiency: | 7.7% |
| Notes: | Mash profile for most well-modified malts. |
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Steps
| # | Name | Type | Time | Temp. | Description |
| 1 | Mash In | Infusion | 60 min. | 67.8°C | Add 70% of mash water at 166° F / 74° C |
| 2 | Mash Out | Infusion | 10 min. | 75.6°C | Add 30% of mash water at 197° F / 92° C |
Water Profile
London, England
| Calicum: | 52 ppm |
| Bicarbonate: | 156 ppm |
| Sulfate: | 77 ppm |
| Chloride: | 60 ppm |
| Sodium: | 99 ppm |
| Magnesium: | 16 ppm |
| PH: | 8.0% |
| Notes: | Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild. |
Fermentation
| Primary: | 7 days @ 68° C |
| Secondary: | 21 days @ 68° C |
| Age: | 21 days @ 61° C |
Sample Log #1
| Date Brewed: | |
| Brewer/Assistant: |
Brew Day Data
| Target | Actual | |
| Strike Water Amount: | 32.4 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 0.6 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 9 | |
| Post-Boil Amount: | 5 | |
| Boil Time: | 90 | |
| Original Gravity: | 1.068 / 16.6° P | |
Brew Day Notes