Freestyle Brown Ale

Brew Day: 2/15/15
Bottle Day: 3/1/15

Original Gravity: 1.056
Final Gravity: 1.018
Estimated ABV: 4.99%

Ingredients:

  • 1 Lb. English Chocolate Malt
  • 1 Lb. Briess Caramel 80L Malt
  • 3 Lbs. Plain Extra Light Dry Malt Extract
  • 3 Lbs. Dark Malt Extract Syrup
  • 1 oz UK Fuggle hop pellets (5.1% alpha)
  • 1 oz US Williamette hop pellets (4.7% alpha)
  • 1 oz US Goldings hop pellets (4.5% alpha)
  • 1 oz Cascade raw hops (7.7% alpha)
  • 1 tsp. Irish Moss (for clarity)
  • Safale 04 English Ale yeast
  • Carbonation drops

Brew Day — 2/15/15

1. Fill brew kettle with ~3 gallons of water, bring to 160 degrees.

2. Add chocolate and caramel malts into the grain bag and steep for around 30 minutes, holding the temperature between 150-170 degrees F.IMG_1930

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3. After 30 minutes of steeping the grain, remove the grain bag, let the excess water drain out, and put the brew kettle on full heat.

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4. Bring water to a boil.

5. When the water is boiling, add all malt extract.

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6. Add hops:

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  • 1:00 – 1 oz Cascade and 1 oz Goldings
  • 0:15 – 1 oz UK Fuggle
  • 0:05 – 1 oz US Williamette

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7. With 15 minutes left in the boil, add Irish Moss (for clarity).

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8. Sanitize big mouth bubbler primary fermenter and siphon.

9. Filter wort through grain bag to decrease sediment.

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10. Add cold water to wort until total volume is around 5 gallons.

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11. Oxygenate the wort by stirring vigorously.

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12. Cool wort to ~90 degrees by setting the fermenter outside. Meanwhile, take the original gravity.

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13. Pitch yeast.

Transfer Day — 3/1/15

1. Sanitize all equipment: auto-siphon, bottles and growlers, caps, and bottling bucket.

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2. Transfer beer from fermenter to bottling bucket.

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3. Place one carbonation drop into each beer bottle before filling with beer, and place three carbonation drops into each growler. Then, fill each container with beer and cap.

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3. Take gravity measure.

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