Brewing a Honey Brown this morning (already mashed in at 7:00 am). Gonna drop it over the stout yeast cake from last week. Made a mistake and added 4.5 lbs of german pilsner (grabbed the wrong bag) as basemalt and didn't have any xtal 90 so I split the addition to half xtal 60 and half xtal 120. Small amounts so it will be interesting to see how it goes. Gonna use some of last year's Cascades from the freezer. The honey will be mesquite.
Dan
Honey Brown Rev2
A ProMash Recipe Report
BJCP Style and Style Guidelines
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10-D Brown Ale, American Brown Ale
Min OG: 1.040 Max OG: 1.060
Min IBU: 25 Max IBU: 60
Min Clr: 15 Max Clr: 22 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.75
Anticipated OG: 1.058 Plato: 14.30
Anticipated SRM: 16.8
Anticipated IBU: 48.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.049 SG 12.25 Plato
Formulas Used
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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 SRM
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35.3 4.50 lbs. Pilsener Germany 1.038 2
43.1 5.50 lbs. Maris Otter 1.038 3
3.9 0.50 lbs. Crystal 120L Great Britain 1.033 120
3.9 0.50 lbs. Crystal 60L America 1.034 60
3.9 0.50 lbs. Munich Malt(2-row) America 1.035 6
2.0 0.25 lbs. Chocolate Malt America 1.029 350
7.8 1.00 lbs. Honey 1.042 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Cascade Whole 5.95 42.7 60 min.
1.00 oz. Cascade Whole 5.95 5.7 15 min.
0.25 oz. Cascade Whole 5.95 0.0 0 min.
Yeast
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WYeast 1028 London Ale
Water Profile
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Profile: Camarillo
Profile known for: Local Water
Calcium(Ca): 99.6 ppm
Magnesium(Mg): 60.3 ppm
Sodium(Na): 132.9 ppm
Sulfate(SO4): 91.1 ppm
Chloride(Cl): 91.0 ppm
biCarbonate(HCO3): 303.8 ppm
pH: 8.34
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 11.75
Water Qts: 17.63 - Before Additional Infusions
Water Gal: 4.41 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 20
Total Mash Volume Gal: 5.35 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Honey Brown
Moderator: Post Moderators
Will do .. I'm in the fermenter now. I had to add another pound of honey to hit my OG target so we'll see. Not too much honey flavor in the previous version but this one should have some residual. I'm using home grown Cascades too.
Mostly this is a fun, drinkin' beer so I'm not very concerned about precision.
I'm about to rack my stout onto the raspberries and then pitch the yeast into the brown. After I get those tasks done, I'll post the recipe.
Dan
Mostly this is a fun, drinkin' beer so I'm not very concerned about precision.
I'm about to rack my stout onto the raspberries and then pitch the yeast into the brown. After I get those tasks done, I'll post the recipe.
Dan