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Ingleside Brown Ale
| Brewer: | Shem Johnson | Email: | - | |||||
| Beer: | Ingleside Brown Ale | Style: | English Brown | |||||
| Type: | All grain | Size: | 12 gallons | |||||
| Color: |
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Bitterness: | 30 IBU | |||||
| OG: | 1.056 | FG: | 1.013 | |||||
| Alcohol: | 5.6% v/v (4.4% w/w) | |||||||
| Water: | Inline, run-of-the-mill carbon filter. | |||||||
| Grain: | 20 lb. American 2-row 1 lb. German Munich 1 lb. Dextrine malt (Cara-Pils) 1.5 lb. Belgian CaraMunich 1.5 lb. British crystal 50-60L .5 lb. British chocolate 1 lb. Flaked oats |
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| Mash: | 70% efficiency | |||||||
| 1 qt per pound water ratio. 26.4 pounds. 26.4/4=6.5 gallons. 6.5 gallons raised to 175 degree for mash. Bring mash to 154 degrees and let temperature fall over 20 min. Then sustain at 152 degrees. Mash total of 90 minutes. Sparge to bring to 13.75 gallons for boil. | ||||||||
| Boil: | 60 minutes | SG 1.049 | 13.75 gallons | |||||
| Bring to a boil and add 1 pound of malto dextrin. Addd a dash of Irish Moss. | ||||||||
| Hops: | 1.5 oz. Chinook (12% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 15 min.) 1 oz. Willamette (aroma) |
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| Yeast: | Wyeast 1318 London Ale III. Make a starter. Pitch at high Krausen. | |||||||
Recipe posted 04/21/02.
