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Lang - Munshi, #30

Base beer for later flavor additions

Brewer: DJL Email: drew.lequick@gmail.com
URL: http://drew.lequick@gmail.com
Beer: Lang - Munshi, #30 Style: American Brown
Type: All grain Size: 5 gallons
Color:
61 HCU (~25 SRM)
Bitterness: 51 IBU
OG: 1.062 FG: 1.012
Alcohol: 6.4% v/v (5.1% w/w)
Water: bottled water
Grain: 10 lb. American 2-row
14 oz. British brown
14 oz. American crystal 60L
8 oz. American chocolate
Mash: 70% efficiency
Mashed all grains with 3.5 gallons of water, target 155° for 60 minutes. Mashed-in at 165°F to have starting mash temperature of 156°F. Each 15 minutes temp was recorded at 157, 154, 154, and 153 at end of mash. No hot liquor additions were requried.
Boil: 60 minutes SG 1.044 7 gallons
At 15 minutes remaining add 1TSP Irish Moss and 1TSP yeast nutrient
Hops: 1 oz. Fuggles (4.75% AA, 60 min.)
1 oz. Nugget (12% AA, 30 min.)
Yeast: Two slap-packs of Wyeast 1098, British Ale Yeast. No starter.
Log: Brewed on 7SEP10. Fermented at 63-67°F (65+/-2°F) in a 7.5 gallon carboy with no blowoff. Visible primary fermentation completed in 72 hours.
Carbonation: 1.8 volumes Corn Sugar: 0.71 oz. for 1.5 gallons @ 64°F
Bottled 1.5 gallons, kegged the rest. Keg was force carbonated, bottles were carbonated with 0.75 ounces of corn sugar with a traget of 1.8 volumes CO2.

The bottled 1.5 gallons also met with the spice addition - tea masala spice was soaked in vodka for a week, then strained off. 6 drops of the vodka/essence were added per 12 ounces, for a total of 96 drops (30 drops=1mL).
Tasting: Two weeks after bottling: Pours dark brown, clear, not opaque. Low carbonation levels leaves a few millimeters of head which slowly dissipates. Aroma of yeasty fruitiness and sweet malt. Carbonation level is perhaps a bit low, and I'm a fan of low carbonation levels. Chocolate malt comes through fairly strong and stays. Spice is hinted at but not as strong as I anticipated. Finishes with an unfortunate lingering astringency. Best guess for cause is over crushed grains or the contained krausen.

Recipe posted 10/08/10.