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Kwijibo 2010

Revisiting my honey brown, using a different yeast and different hops.

Brewer: Bryan Dore Email: -
Beer: Kwijibo 2010 Style: American Brown
Type: Partial mash Size: 5.5 gallons
Color:
35 HCU (~17 SRM)
Bitterness: 43 IBU
OG: 1.065 FG: 1.012
Alcohol: 6.8% v/v (5.4% w/w)
Water: Tap water. Used a gallon of chilled bottled spring water to bring the total volume to 5.5 gallons.
Grain: 4 lb. American 2-row
12 oz. American crystal 60L
4 oz. British black patent
Mash: 55% efficiency
Heated 5 quarts water to 168°F. Added grains and stabilized at 150°F. Mashed for 60 minutes. Sparged with 10 quarts water at 170°F.
Boil: 60 minutes SG 1.089 4 gallons
5 lb. Amber malt extract
1 lb. 12 oz. Honey
Added honey after 45 minutes. Added about 1/4 teaspoon, each, of freshly grated nutmeg and cinnamon, to boil after 55 minutes, along with Irish moss.
Hops: 1 oz. Centennial (11.5% AA, 60 min.)
2 oz. Hallertauer Hersbrucker (2.4% AA, 60 min.)
2 oz. Hallertauer Hersbrucker (2.4% AA, 15 min.)
Yeast: Yeast was added after around 24 hours, due to the volume of the boil, and lack of a wort chiller. Wort had chilled to around 80°F, a little high. Used White Labs Belgian Style Ale Blend, which has a high optimum fermentation temperature.
Log: Fermentation temperature was a little high, due to us being out of town and not dropping the A/C very low. Primary was in 6.5 gallon carboy. After 11 days, racked to keg.
Carbonation: Four oz honey used for priming sugar in keg.

Recipe posted 07/02/10.