Print

Sample Log #1

From the BrewBlog of Joe Brewer – Anytown, Colorado USA
Printed October 20, 2021

Specifics
Style: American Brown Ale
Brew Date: June 1, 2009
Tap Date: September 1, 2009
Yield: 5 liters
Color (SRM/EBC): 25.9/51
Bitterness (Calc): 55.4 IBU (Daniels)
BU/GU: 0.81
Calories: 221 (12 ounces)
Conditioning: Keg
ABV: 7.7%
ABW: 6%
Batch No: 01_BB
OG: 1.068
OG (Plato): 16.6° P
Target OG: 1.066
Reading 1: 1.015  (4 days)
Reading 2: 1.012  (7 days)
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 5.1° P
App. Atten.: 84.6%
Real Atten.: 69.3%
Status: On Tap
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
Malts and Grains
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
Adjuncts
0.50 kilograms Brown Sugar (Dark)  
Non-Fermentables
1 tablet Whirlfloc @ 15 minutes  
Hops
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.

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
 

Printed using BrewBlogger 2.3.2 Personal Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.