023 - NWBS Chuckanut Brown Ale
Northern English Brown Ale
Type: Extract Date: 1/1/2013
Batch Size (fermenter): 5.00 gal Brewer: Stats & Brew
Boil Size: 2.82 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot ( 3 Gal/11.4 L) - Extract
End of Boil Volume 2.60 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.86 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Single Stage, 21-28 Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients
Amt Name Type # %/IBU
1 lbs Biscuit Malt (23.0 SRM) Grain 1 12.1 %
4.0 oz Munich Malt - 10L (10.0 SRM) Grain 2 3.0 %
4 lbs Amber Liquid Extract (12.5 SRM) Extract 3 48.5 %
28.00 g Admiral [8.70 %] - Boil 45.0 min Hop 4 18.7 IBUs
8.00 g Goldings, B.C. [6.10 %] - Boil 15.0 min Hop 5 2.0 IBUs
3 lbs Amber Liquid Extract [Boil for 10 min](12.5 SRM) Extract 6 36.4 %
1.0 pkg Thames Valley Ale (Wyeast Labs #1275) [124.21 ml] Yeast 7 -

Beer Profile
Est Original Gravity: 1.052 SG Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 5.0 %
Bitterness: 27.8 IBUs Calories: 189.6 kcal/12oz
Est Color: 11.9 SRM

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.6
Pressure/Weight: 117.38 g Carbonation Used: Bottle with 117.38 g Table Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage, 21-28 Storage Temperature: 65.0 F

Notes
Recipe & ingredients purchased from Trevor at Northwest Brewers Supply 121229.

1212301700U - Pitched activated yeast packet into 1 liter of boiled starter wort 1.040 (10 Brix) at 72° F. Adjusted stir plate to a small vortex. Used an aluminum foil cap per Zainasheff directions. Sanitized flask and cap with StarSan and boiled wort separately in a pot. Used sanitized funnel to pour wort into flask and again to pour yeast into wort after cooling.

1212310700U - 14 hours - The stirplate had thrown the rod overnight. When restarting I got a good inch of thick foam which after a few minutes settled back down.

1301011200U - Pitched starter (69° F) into wort (70° F). Steeped the grains with 2.5 gal of water and then topped off pot to 2.82 gal level (150 mm). Pre-boil was 15.8 Brix (1.064). Post-boil was 28 Brix (1.115) after adding the last 3 lbs of LME. After topping off the carboy OG: 1.056 hydro, 14.0 Brix (1.056). Attached blow-off tube and jar of Star-San.

1301011830U - Six and a half hours in the carboy and already a nice 1 inch thick layer of krausen. I think the starter mnay be a good thing.

1301020830U - Constant blowoff tube bubbling and some overflow into bottom of surround. Full, brown krausen. 70° F on carboy.

1301031430U - Constant blowoff tube bubbling and some overflow into bottom of surround. Full, brown krausen. 70° F on carboy.

1301042300U - Bubbling has slowed considerably. From constant it is now down to perhaps once every 10-15 seconds.

1301050830U - Bubbling has stopped and overflow jar is starting to clear. Replaced blowoff tube with a 3 piece fermenattion lock.

1301231800U - Primed with 118 g table sugar in 2 cups boiling water after cooling. Bottled. FG was 1.018 and 8 Brix (1.019). Yield was 7 x 22 oz and 36 x 12 oz.

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