Another one for the homebrewer conference…this is my second go at the brown ale. Basically unchanged recipe from last time.
Bonedigger Brown Ale 1.1
- 9 lbs. 2-row malt
- 1 lb. Maris Otter pale malt
- 0.75 lb. 80°L crystal malt
- 0.5 lb. carapils malt
- 0.5 lb. chocolate malt
- 1 oz. Cascade whole hops, bittering (60 minute boil)
- 1 oz. Cascade whole hops, bittering (20 minute boil)
- 0.5 oz. Willamette hops pellets, aroma (5.2% alpha; 3.7% beta; 5 minute boil)
- 1 tsp. Irish moss (10 minute boil)
- 1 pkg. US-05 Safale American Yeast, rehydrated in 150 mL of water.
- I mashed in with 3.75 gallons of water at 164.5°, hitting my target mash temperature of 153°.
- The mash was down to 151° after 35 minutes, and down to 149° after 50 minutes.
- I added 0.75 gallons of water at 190°, stirred, and let sit for 10 minutes. I vorlaufed and collected 3.1 gallons of wort.
- I added 3.25 gallons of water at 185°, which raised the temperature of the mash bed to around 168°. After 10 minutes, I vorlaufed and collected the remainder of the wort.
- In total, I collected 6.4 gallons of wort at 1.052 specific gravity. This works out to 79% efficiency.
- I boiled for 60 minutes, adding hops and Irish moss at the appropriate intervals.
- After chilling with the wort chiller, 5 gallons of wort went into the fermenter. The starting gravity is 1.059.
- After pitching the yeast, I set my temperature controller to 68°. On the second day, once fermentation had started, I dropped the temperature down to 65°.
- This beer was brewed on April 26, 2015, and fermented for 10 days, before cold crashing for 24 hours and then kegging.