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Mr. Brownstone

From the BrewBlog of Velkommen til – Gvarv, Telemark Norway
Printed October 17, 2018

Specifics
Style: Northern English Brown Ale
Contributor: Thomas Hellberg Hagen
Yield: 50 liters
Color (EBC/SRM): 34/17.3
Bitterness (Calc): 26.8 IBU (Tinseth)
BU/GU: 0.54
Calories: 166 (12 ounces)
ABV: 4.8%
ABW: 3.7%
OG: 1.050
OG (Plato): 12.39° P
FG: 1.014
FG (Plato): 3.57° P
Real Extract: 5.17° P
App. Atten.: 71.2%
Real Atten.: 58.3%
BJCP Style Info: Northern English Brown Ale
O.G.: 1.040 - 1.052
F.G.: 1.008 - 1.013
ABV: 4.2 - 5.4%
Bitterness: 20 - 30 IBUs
Color: 12 - 22 SRM
Info: English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.

Commercial Examples: Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale.

General Information
Method: All Grain
Malts and Grains
9.45 kilograms Maris Otter Malt 77.8% of grist
1.01 kilograms Special Roast 8.3% of grist
0.68 kilograms Crystal 5.6% of grist
0.68 kilograms Victory 5.6% of grist
0.33 kilograms Chocolate, Pale 2.7% of grist
12.15 kilograms Total Grain Weight 100% of grist
Non-Fermentables
0 Whirlfloc Tablet @ 15 minutes  
0 Yeast Nutrient @ 15 minutes  
Hops
100.00 grams East Kent Golding 5.1% @ 60 minutes
Use: Boil
510 AAUs
35.00 grams East Kent Golding 5.1% @ 5 minutes
Use: Boil
178.5 AAUs
135.00 grams Total Hop Weight 688.5 AAUs
Yeast
Name: Dry English Ale
Manufacturer: White Labs
Product ID: WLP007
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 18–21°C
Amount: 1500 ml
Fermentation
Primary: 14 days @ 19° C
Secondary: 14 days @ 20° C
Age: 14 days @ 4° C
Mr. Brownstone
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 30.4  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 52.7  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 57.7  
Post-Boil Amount: 50  
Boil Time:  
Original Gravity: 1.050 / 12.4° P  
     
     
     
     
Brew Day Notes
 

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