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Jackson's Browne
| Brewer: | Nate Heck | Email: | nateheck@yahoo.com | |||||
| Beer: | Jackson's Browne | Style: | American Brown | |||||
| Type: | All grain | Size: | 10 gallons | |||||
| Color: |
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Bitterness: | 51 IBU | |||||
| OG: | 1.040 | FG: | 1.010 | |||||
| Alcohol: | 3.8% v/v (3.0% w/w) | |||||||
| Grain: | 14 lb. American 2-row 1 lb. British crystal 50-60L 1 lb. American chocolate 2 oz. American black patent 2 lb. German Vienna |
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| Mash: | 60% efficiency | |||||||
| 5 minutes @ 120°. 15 minutes @ 145°. 20 minutes @ 158°. 5 minutes @ 170° - Mash off. |
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| Boil: | 60 minutes | SG 1.033 | 12 gallons | |||||
| Irish Moss @ 15 minutes | ||||||||
| Hops: | 2.00 oz. Centennial (10.5% AA, 60 min.) 1 oz. Liberty (4% AA, 15 min.) 1 oz. Liberty (aroma) |
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| Yeast: | British Ale strain from BBB - 5 gallons Belgian Ale strain from CEBC - 5 gallons |
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| Log: | Brewed 11/18/06 Fermenting @ ~70° - room temp. Had to thicken mash with 2 pounds of Vienna. O.G. a couple points lighter than expected. Was shooting for 14° Plato. Ended up ~ 12°. |
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| Tasting: | This batch was a little goofy. Too much chocolate was mistakenly added to the grain bill. And the mash was way too thin, prompting a last minute addition of some vienna malt. The OG was about two points (Plato) lighter than I was anticipating. Beautiful color though! And the Belgian Brown tasted mighty good at transfer. More notes soon... |
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Recipe posted 11/14/06.
