Janet’s Brown Ale Recipe

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Hop Oil Information and Taste Metrics

 

 

 

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Recipe Specifics:

Type: All Grain
SRM: 19.5
IBUS: 62.1
Batch Size: 6 gal
Boil Time: 90 min
Final Bottling Vol: 5 gal
Efficiency: 66.00 %

Water Profile:

Laurel, MD Water with Adjustments:

Unfortunately, I don’t have notes on what adjustments I made to this batch.

Actual Water Mineral Numbers Unknown

Final Numbers:

Original Gravity: 1.062
Final Gravity: 1.010
ABV: 6.8%
Keg or Bottle: Bottle
Oxygen: Shook Bucket

 

Mash/Grain Profile:

Mash at 154 F for 60 minutes

Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5 75.0 %
1 lbs 4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 7.8 %
1 lbs 4.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 7 7.8 %
1 lbs White Wheat Malt (2.4 SRM) Grain 8 6.3 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 9 3.1 %

Boil Ingredients:

Amt Name Type # %/IBU
28.35 g Northern Brewer [8.50 %] – Boil 60.0 min Hop 10 34.7 IBUs
6.10 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 11
2.70 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 12
0.80 g Salt (Boil 60.0 mins) Water Agent 13
0.40 g Calcium Chloride (Boil 60.0 mins) Water Agent 14
28.35 g Northern Brewer [8.50 %] – Boil 26.0 min Hop 15 17.7 IBUs
28.35 g Cascade [5.50 %] – Boil 15.0 min Hop 16 6.0 IBUs
28.35 g Cascade [5.50 %] – Boil 5.0 min Hop 17 3.7 IBUs

Fermentation:

Starter: Nope

Yeast: 3.5 ounces of 2nd generation WLP001 California Ale

Temperature: Fermented at 67 degrees for 14 days

Dry Hopping:

Dry hopped at first dose 70 F for 5 and second dose for 2 days at 70 F

Amt Name Type # %/IBU
28.35 g Centennial [10.00 %] – Dry Hop 0.0 Days Hop 19 0.0 IBUs
28.35 g Centennial [10.00 %] – Dry Hop 0.0 Days Hop 20 0.0 IBUs

Notes:

Seemed like my duty to try this beer at least once. For the water I tried to come close to Mike Tasty McDole’s water profile with what my Laurel, MD water report said.

Mike Tasty McDole Water Profile.jpg

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