Jewel of the Crown Brown Ale
Northern English Brown Ale

 

Type: All Grain

 Date: 23/11/2006

Batch Size: 16.00 L

 Brewer: Russell Schneider
Boil Size: 15.29 L Asst Brewer:
Boil Time: 60 min Equipment: Tea Kettle
Taste Rating(out of 50): 25.0 Brewhouse Efficiency: 82.0
Taste Notes: A week in after kegging, pretty ordinary. Sparging was crappy (bucket and sieve) so lots of gunk. Bitterness is not bad though.
10 days in, tasting a lot better from the keg. Mellowing a lot, quite drinkable.
 

Ingredients

Amount Item Type % or IBU
3.00 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 84.4 %
0.50 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 14.1 %
0.03 kg Black (Patent) Malt (500.0 SRM) Grain 0.8 %
0.03 kg Chocolate Wheat Malt (400.0 SRM) Grain 0.7 %
14.00 gm Williamette [5.50%] (60 min) Hops 10.4 IBU
14.00 gm Williamette [5.50%] (15 min) Hops 5.2 IBU
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.054 SG

 Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 3.8 %
Bitterness: 15.6 IBU Calories: 525 cal/l
Est Color: 14.7 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 3.55 kg
Sparge Water: 9.55 L Grain Temperature: 24.0 C
Sparge Temperature: 75.6 C TunTemperature: 24.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash In Add 9.30 L of water at 80.1 C 69.0 C 60 min

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 90.6 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes
Way too sweet two months down the track. Must up the bitterness, probably to 25.