Brown ale recipe

[PaulC]

Hi all

Thought I'd throw this one out for your perusal. First time using Munich in a brown ale so it'll be interesting to see how it turns out. Comments are very welcome!

Paul




A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-B Brown Ale, Northern Brown

Min OG: 1.040 Max OG: 1.050
Min IBU: 15 Max IBU: 30
Min Clr: 24 Max Clr: 59 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 7.95
Anticipated OG: 1.050 Plato: 12.34
Anticipated EBC: 32.3
Anticipated IBU: 26.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 44.44 L
Pre-Boil Gravity: 1.045 SG 11.15 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
1.3 0.10 kg. Chocolate Malt Great Britain 1.034 936
6.3 0.50 kg. Munich Malt Germany 1.037 16
6.3 0.50 kg. Crystal 55L Great Britian 1.034 125
3.1 0.25 kg. Torrified Wheat Belgium 1.038 4
1.3 0.10 kg. Roasted Barley Great Britain 1.029 1133
81.8 6.50 kg. Pale Malt Marris Otter Great Britain 1.038 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
100.00 g. Fuggle Whole 3.60 26.9 60 min.


Yeast
-----

DCL Yeast S-04 SafAle English Ale


Water Profile
-------------

Profile: Luton
Profile known for:

Calcium(Ca): 142.0 ppm
Magnesium(Mg): 34.4 ppm
Sodium(Na): 57.0 ppm
Sulfate(SO4): 8.5 ppm
Chloride(Cl): 17.0 ppm
biCarbonate(HCO3): 173.0 ppm

pH: 7.10


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 7.95
Water Qts: 21.00 - Before Additional Infusions
Water L: 19.87 - Before Additional Infusions

L Water Per kg Grain: 2.50 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume L: 25.18 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

[mysterio]

Munich malt should add a nice extra dimension to your brown ale. I'm no expert on water chemistry but the bicarbonates look a little high, more like you're brewing a stout, are you planning to adjust to that level?

[Barley Water]

The formulation looks good, the only thing I would probably do is swap out the roasted barley for more chocolate malt (thats just a personal thing though, I just really like chocolate malt and am not as big a fan of roast barley). I don't think your hard water will hurt anything, the dark grains will take care of that quickly enough. I recently make a brown ale myself and I boiled down some of the first runnings, it really worked out well. It generated some very nice toffee notes behind all the other flavors in the ale, made it a more interesting drink in my opinion (plus it's pretty easy to do). Good luck with yours, let us know how you like it.

[PaulC]

Thanks for the replies. I forgot to add that I use CRS and DLS to bring my water into a more acceptable range. I agree with you about the chocolate and roast barley but that's all the chocolate I have left, the barley is more for colour and I'm even considering adding it at the end of the mash.