Second brew

on

With the first attempt there was a ton of beginner’s luck involved. During the process of brewing the second batch that luck wasn’t as present. The tools were better though, so I was a bit more in controll of the process.

Flatcap was intended to be a northern brown ale, similar to Newcastle Brown Ale. Due to home roasted grain in the bill, improvised amounts of sugar, and unexpected attenuation, the resulting product turned out lighter than brown ale, drier than brown ale and very much stronger than brown ale. Hopefully it’ll cellar well and be really good around Christmas.

This recipe is a bit more detailed, what with being an imported beerxml from Brewer’s Friend

Title: Flatcap (Old) Brown Ale
Author: Barbatum Home Brewery

Brew Method: All Grain
Style Name: Old Ale
Boil Time: 70 min
Batch Size: 6 liters (fermentor volume)
Boil Size: 7.5 liters
Boil Gravity: 1.054
Efficiency: 72% (brew house)
STATS:
Original Gravity: 1.067
Final Gravity: 1.015 (ended up at 1.008)
ABV (standard): 6.81% (ended up at 8%)
IBU (tinseth): 36.39
SRM (morey): 14.32

FERMENTABLES:
1.3 kg – United Kingdom – Pale 2-Row (74.3%)
0.1 kg – Muscovado Sugar (5.7%)
0.1 kg – Rolled Oats (5.7%)
0.12 kg – Caramedium 23L (6.9%)
0.13 kg – Home roasted caramel. PPG and SRM are estimates (7.4%)

HOPS:
6 g – Northern Brewer, Type: Pellet, AA: 9.4, Use: Boil for 60 min, IBU: 23.09
5 g – East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 10.23
4 g – Northern Brewer, Type: Pellet, AA: 9.4, Use: Boil for 5 min, IBU: 3.07

MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 3.625 L
2) Sparge, Temp: 76 C, Time: 30 min, Amount: 5.5 L
Starting Mash Thickness: 2.5 L/kg

YEAST:
Fermentis / Safale – English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 12.22 – 25 C
Fermentation Temp: 22 C
Pitch Rate: 1.0 (M cells / ml / deg P)

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