For today's brew session, I wanted to play with a style I haven't brewed previously: American brown ale. Looking back at the blog, I brewed a British-style nut brown from a kit a few years back, but that's it! I got some advice from Ray Daniels' Designing Great Beers, and set up a recipe in BeerSmith. I was also inspired by a recent visit to Rök House Brewing Company, which had an incredibly tasty SMaSH ESB; on asking, I learned that the wonderfully malty flavor was courtesy of Maris Otter malt. So, I knew I had to incorporate that into my next recipe!
Bonedigger Brown Ale
- 9 lbs. 2-row malt
- 1 lb. Maris Otter pale malt
- 0.75 lb. 80°L crystal malt
- 0.5 lb. carapils malt
- 0.5 lb. chocolate malt
- 1 oz. Cascade whole hops, bittering (60 minute boil)
- 1 oz. Cascade whole hops, bittering (20 minute boil)
- 0.5 oz. Willamette hops pellets, aroma (5.3% alpha; 3.7% beta; 5 minute boil)
- 1 tsp. Irish moss (10 minute boil)
- 1 pkg. US-05 Safale American Yeast
- I mashed in with 3.75 gallons of water at 165°. This hit my target mash temperature of 153°. The mash ended at around 151-152°, an hour later.
- After 60 minutes, I stirred in 0.82 gallons of water just below boiling temperature, and let this sit for 10 minutes. I collected ~3.1 gallons of first runnings.
- Then, I added 3.14 gallons of water at 185°; the mash temperature stabilized at 168°. I let it sit for 10 minutes.
- After the second runnings, I had collected 6.5 gallons of wort with a gravity of 1.049. This works out to 75.7% efficiency.
- I brought the wort to a boil, and added the hops as indicated. The wort boiled for a total of 60 minutes.
- After flame-out, I cooled the wort to ~78° using my wort chiller, whirlpooled, rehydrated the yeast, and pitched the yeast. I will be fermenting this beer for 2 weeks at 65°.
- Starting gravity is 1.057, with a total of 5.1 gallons of wort. I brewed this up on 27 September 2014.