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Hmmm, I Don’t Know
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 29, 2024
| Style: |
Northern English Brown Ale |
| Contributor: |
Dustin Zastera |
| Yield: |
5 gallons |
| Color (SRM/EBC): |
13.3/26.3 |
| Bitterness (Calc): |
21.5 IBU (Tinseth) |
| BU/GU: |
0.42 |
| Calories: |
168 (12 ounces) |
| ABV: |
5.2% |
| ABW: |
4.1% |
|
| OG: |
1.051 |
| OG (Plato): |
12.62° P |
| FG: |
1.012 |
| FG (Plato): |
3.07° P |
| Real Extract: |
4.79° P |
| App. Atten.: |
75.7% |
| Real Atten.: |
62% |
|
| 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. |
| 7.00 pounds |
British Maris Otter Pale Malt |
81.2% of grist |
| 1.00 pounds |
DIY Brown Malt |
11.6% of grist |
| 0.13 pounds |
British Chocolate Malt |
1.4% of grist |
| 0.50 pounds |
Flaked Oats |
5.8% of grist |
| 8.63 pounds |
Total Grain Weight |
100% of grist |
| 1 tab |
Whirlfloc @ 15 minutes |
|
| 1/2 tsp |
Yeast Nutrient @ 15 minutes |
|
| 1.50 ounces |
Kent Golding 4% Pellets @ 60 minutes
Type: Bittering
Use: Boil |
6 AAUs |
| 1.50 ounces |
Total Hop Weight |
6 AAUs |
| Total Boil Time: |
60 minutes |
| Name: |
Nottingham Yeast |
| Manufacturer: |
Lallemand |
| Type: |
Ale |
| Flocculation: |
Very High |
| Attenuation: |
75% |
| Temperature Range: |
62–72°F |
| Amount: |
24 gr |
Mash in with 3 gallons at 167F to hit a mash temperature of 150F. Rest 45 minutes, then draw off 5 quarts for a decoction. Boil the decoction for 15 minutes and return to the main mash, hitting a temp of 171F. Rest an additional 15 minutes. Then, add 2.5 gallons of water at 172F for the first sparge. Vorlauf and drain the tun. Add another 2.5 gallons of water at 172F. Vorlauf and drain the tun.
Boil 45 minutes, then add whilfloc and nutrient. Boil 15 more minutes, then chill and pitch the wort. |
Hmmm, I Don’t Know
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Strike Water Amount: |
2.9 |
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| Strike Water Temperature: |
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| Mash Temperature: |
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| Mash Time: |
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| Sparge Water Amount: |
6.7 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
6.7 |
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| Post-Boil Amount: |
5 |
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| Boil Time: |
60 |
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| Original Gravity: |
1.051 / 12.6° P |
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